Table 1.
Comparison of mean nutrient composition and food group servings of menus during each experimental conditions
| |
Control |
F&V First |
Provider Portioned |
p-valuea |
|---|---|---|---|---|
| Mean (SD) | Mean (SD) | Mean (SD) | ||
| Energy (kcal) |
426.8 (119.2) |
419.6 (96.4) |
468.3 (109.4) |
0.56 |
| Fat (g) |
15.3 (6.2) |
16.7 (6.6) |
17.5 (6.0) |
0.73 |
| % Calories from Fat |
31.4 (6.6) |
34.5 (6.8) |
32.8 (6.5) |
0.58 |
| % Calories from Saturated Fat |
13.5 (3.4) |
14.1 (3.7) |
12.9 (2.5) |
0.74 |
| % Calories from Carbohydrate |
46.3 (3.6) |
44.2 (6.7) |
45.4 (6.0) |
0.71 |
| % Calories from Protein |
22.0 (5.1) |
21.0 (2.7) |
21.5 (3.5) |
0.85 |
| Total Fiber (g) |
3.4 (1.2) |
3.2 (1.0) |
4.0 (2.0) |
0.42 |
| Vitamin A (RAE in mcg) |
217.5 (58.3) |
265.4 (117.3) |
273.0 (143.9) |
0.50 |
| Vitamin C (mg) |
17.6 (12.8) |
16.7 (14.5) |
16.6 (8.2) |
0.98 |
| Folate (DFE in mcg) |
104.1 (42.8) |
98.2 (34.6) |
118.5 (39.8) |
0.50 |
| Fruit (1 cup equivalents) |
0.50 (0.02) |
0.44 (0.16) |
0.45 (0.16) |
0.56 |
| Vegetables (1 cup equivalents) |
0.86 (0.45) |
0.78 (0.30) |
0.77 (0.26) |
0.83 |
| Vegetables, no potatoes (1 cup equivalents) |
0.76 (0.51) |
0.70 (0.35) |
0.65 (0.34) |
0.83 |
| Potato (1 cup equivalents) |
0.11 (0.22) |
0.03 (0.06) |
0.16 (0.22) |
0.27 |
| Total F&V, no potatoes (1 cup equivalents) |
1.26 (0.52) |
1.15 (0.40) |
1.10 (0.39) |
0.71 |
| Milk (1 cup equivalents) |
1.01 (0.03) |
1.00 (0.00) |
1.01 (0.03) |
0.61 |
| Meats (1 ounce equivalents) |
1.28 (0.92) |
1.13 (1.13) |
1.67 (0.84) |
0.45 |
| Grains (1 ounce equivalents) | 1.42 (0.64) | 1.32 (0.38) | 1.36 (0.65) | 0.92 |
a p-values from analysis of variance.