Table 2.
Mean ± standard deviation (SD) change in food group and selected food subgroup servings by study period
| Food Group | Efficacy Changea (Treatment-Control Period) Mean (±SD) | Replication Changeb (Pre-Post Intervention Period) Mean (±SD) | Maintenance Changec (Follow-Up Period) Mean (±SD) | ||
|---|---|---|---|---|---|
| Immediate Group (n=55) | Delayed Group (n=48) | Immediate Group (n=55) | Delayed Group (n=46)d | Immediate Group (n=54)e | |
| Fruits | 0.08 (±1.85) | −0.45 (±1.33) | 0.08 (±1.85) | 0.13 (±0.96) | −0.36 (±1.16)† |
| Fruit juice (100% juice & frozen concentrate) | −0.10 (±0.59) | −0.04 (±0.44) | −0.10 (±0.59) | −0.02 (±0.35) | 0.04 (±0.55) |
| Whole fruit (fresh, frozen, cooked/canned, dried) | 0.40 (±1.35)* | −0.28 (±0.97)* | 0.40 (±1.35) | 0.19 (±0.88) | −0.38 (±1.02)† |
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| Vegetables | −0.68 (±2.01) | −0.37 (±1.72) | −0.68 (±2.01) | −0.23 (±2.33) | −0.54 (±2.12) |
| Green/yellow vegetables (eg, broccoli, carrots, sweet potato) | 0.10 (±0.67) | −0.04 (±0.60) | 0.10 (±0.67) | 0.04 (±0.80) | −0.03 (±0.86) |
| Tomato (includes raw, sauce, paste, salsa) | −0.26 (±1.01) | −0.36 (±0.75) | −0.26 (±1.01)* | −0.21 (±0.50)* | 0.07 (±0.56) |
| Potatoes (all white, including fried) | −0.29 (±1.09) | 0.04 (±0.73) | −0.29 (±1.09) | −0.26 (±0.63) | 0.15 (±0.79) |
| Legumes (cooked, dried beans) | −0.04 (±0.36) | −0.05 (±0.34) | −0.04 (±0.36) | 0.01 (±0.47) | 0.01 (±0.42) |
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| Meat | 0.20 (±2.90) | −0.07 (±2.96) | 0.20 (±2.90) | −0.26 (±3.21) | −0.02 (±2.70) |
| Meat, fish, poultry, regular fat | −0.31 (±2.14) | 0.17 (±1.74) | −0.31 (±2.14) | −0.12 (±1.97) | −0.09 (±1.91) |
| Meat, fish, poultry, lean | 0.33 (±2.09) | −0.46 (±2.08) | 0.33 (±2.09) | 0.29 (±2.03) | −0.10 (±2.30) |
| Eggs | −0.22 (±0.71) | −0.05 (±0.53) | −0.22 (±0.71) | 0.00 (±0.54) | 0.25 (±0.58)† |
| Nuts and seeds | 0.34 (±1.57) | 0.33 (±2.62) | 0.34 (±1.57) | −0.40 (±2.57) | −0.26 (±1.72) |
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| Grains | −0.05 (±2.21) | −0.12 (±2.35) | −0.05 (±2.21) | −0.79 (±2.58) | 0.05 (±2.43) |
| Whole grain breads (eg, loaf, rolls, quick breads) | 0.00 (±1.01) | −0.01 (±0.63) | 0.00 (±1.01) | 0.04 (±0.87) | −0.13 (±0.85) |
| Partial whole grain breads (eg, oatmeal, multigrain bread) | 0.13 (±0.89) | −0.04 (±0.55) | 0.13 (±0.89) | 0.20 (±0.73) | 0.08 (±1.08) |
| Refined breads (eg, white bread, flour tortilla) | −0.39 (±1.58) | −0.22 (±1.73) | −0.39 (±1.58) | −0.52 (±1.45) | 0.05 (±1.55) |
| Whole grain cereals (eg, Total, Raisin Bran, Shredded Wheat) | 0.09 (±0.73) | 0.12 (±0.61) | 0.09 (±0.73) | 0.01 (±0.63) | 0.00 (±0.58) |
| Partial whole grain cereals (eg, Basic 4, Smart Start) | −0.01 (±0.53) | −0.06 (±0.24) | −0.01 (±0.53) | 0.19 (±0.53) | −0.00 (±0.46) |
| Refined cereals (eg, Rice Krispies, Special K) | 0.02 (±0.16) | 0.01 (±0.19) | 0.02 (±0.16) | −0.01 (±0.19) | −0.01 (±0.18) |
| All whole grains (eg, pasta, crackers, snack bars) | 0.24 (±1.31) | 0.05 (±1.05) | 0.24 (±1.31) | 0.10 (±1.14) | −0.08 (±1.38) |
| Partial whole grains | 0.11 (±0.96) | −0.12 (±0.66) | 0.11 (±0.96) | 0.44 (±0.88) | 0.21 (±1.13) |
| Refined grains | −0.48 (±2.44) | 0.00 (±2.45) | −0.48 (±2.44) | −1.24 (±2.45) | 0.16 (±2.09) |
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| Dairy (milk, cheese, yogurt, dairy dessert) | 0.07 (±0.90) | −0.13 (±1.23) | 0.07 (±0.90) | −0.10 (±1.19) | 0.24 (±1.08) |
| Whole fat | −0.00 (±0.59) | −0.09 (±0.61) | −0.00 (±0.59) | −0.01 (±0.60) | 0.06 (±0.58) |
| Reduced fat | −0.03 (±0.47) | 0.11 (±0.53) | −0.03 (±0.47) | −0.08 (±0.64) | −0.01 (±0.46) |
| Nonfat | 0.12 (±0.46)* | −0.06 (±0.39)* | 0.12 (±0.46) | 0.02 (±0.40) | 0.04 (±0.51) |
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| Fat | −0.67 (±2.23)* | 0.44 (±2.52)* | −0.67 (±2.23) | −0.47 (±2.26) | 0.46 (±1.98) |
| Animal fat (butter, shortening, cream) | −0.31 (±1.05) | 0.03 (±1.67) | −0.31 (±1.05) | −0.48 (±1.24) | 0.24 (±1.48) |
| Vegetable fat (margarine, oil, salad dressing) | −0.36 (±1.94)* | 0.41 (±1.96)* | −0.36 (±1.94) | 0.01 (±1.80) | 0.23 (±1.91) |
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| Sweets | −0.07 (±0.92) | 0.07 (±2.04) | −0.07 (±0.92) | 0.04 (±1.83) | 0.55 (±2.05) |
| Sugar | −0.14 (±0.70) | −0.05 (±0.94) | −0.14 (±0.70)* | 0.18 (±0.94)* | 0.09 (±0.51) |
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| Beverages | −0.28 (±1.16) | −0.04 (±1.72) | −0.28 (±1.16) | −0.35 (±1.46) | 0.19 (±1.64) |
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| Miscellaneous | 0.06 (±1.51) | −0.07 (±2.06) | 0.06 (±1.51) | −0.31 (±1.69) | −0.11 (±1.80) |
| Sauces and Condiments (eg, catsup, mustard, soy sauce) | −0.16 (±1.18) | 0.08 (±0.88) | −0.16 (±1.18) | −0.04 (±0.87) | 0.01 (±1.05) |
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| Glycemic Indexf | −2.08 (±5.11)* | 1.71 (±5.31)* | −2.08 (±5.11) | −2.80 (±6.07) | 0.83 (±5.70) |
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| Glycemic Loadg | −8.99 (±32.27) | −3.33 (34.31) | −8.99 (±32.27) | −11.87 (±32.37) | 2.01 (±34.56) |
Comparison of change in servings between treatment groups using analysis of variance from baseline to the post-intervention assessment for the immediate group. The delayed group served as a wait list control condition.
Comparison of change in servings using analysis of variance between treatment groups immediately before and after the intervention.
Change in servings for the immediate group using paired t-test from the post-intervention period to the 18-week follow-up period
Two participants in this group failed to provide dietary recall at time 2 and could not be included in this comparison.
One participant in this group failed to provide dietary recall at time 2 and could not be included in this analysis.
Glycemic index (GI) = (grams of carbohydrate from food item/total daily grams of carbohydrate) X GI of the food item; summed for all foods to get daily GI; averaged over 3 days of intake. GI values are based on glucose as the reference with GI = 100.
Glycemic load (GL) = (GI value of the food X grams of carbohydrate from the food)/100; summed for all foods to obtain the daily GL; averaged over 3 days of intake.
Significant difference in change between groups for this time period using analysis of variance (p<.05)
Significant change within immediate group using paired t-test (p<.05)