Table 3.
Changes from baseline to the final assessment (n=53)
| 95% CI [i] | ||
|---|---|---|
|
Changes in Clinical Measures |
|
|
| ≥5% weight loss, % (No.) |
18.9 (10) |
9.4, 32 |
| Percent weight change, Mean (SD) |
−2.2 (5.1) |
−3.6, -0.8 |
| BMI, kg/m2b, Mean (SD) |
−0.9 (1.8) |
−1.3, -0.4 |
| Systolic blood pressure, mm Hg, Mean (SD) |
−3.5 (15.8) |
−7.8, 0.9 |
| Diastolic blood pressure, mm Hg, Mean (SD) |
−0.1 (10.4) |
−3.0, 2.8 |
| HbA1c, %, Mean (SD) [j] |
−0.3 (1.0) |
−0.6, -0.1 |
|
Changes in Dietary Intakes |
|
|
| Total energy, kcal/day, Mean (SD) |
−239 (612) |
−408, -70 |
| Protein, % of total energy intake, [k] Mean (SD) |
0.8 (3.7) |
−0.2, 1.8 |
| Carbohydrate, % of total energy intakec, Mean (SD) |
−2.1 (7.4) |
−4.2, -0.1 |
| Fat, % of total energy intakec, Mean (SD) |
1.2 (7.2) |
−0.8, 3.2 |
| Saturated fat, % of total energy intake3, Mean (SD) |
0.5 (2.6) |
−0.2, 1.3 |
| Fibre, g/day, Mean (SD) |
−1.8 (7.3) |
−3.8, 0.2 |
| Sodium, mg/day, Mean (SD) |
−384 (951) |
−646, -122 |
|
Changes in Step Counts |
|
|
| Step Counts, steps/day, Mean (SD)a |
869 (2180) |
198, 1540 |
|
Changes in Psychobehavioural Characteristics |
|
|
|
Weight Efficacy Life-Style Scores, [l] Mean (SD) |
|
|
| Availability Subscale |
2.3 (6.9) |
0.4, 4.2 |
| Negative Emotions Subscale |
2.7 (6.6) |
0.9, 4.5 |
| Physical Discomfort Subscale |
2.1 (5.4) |
0.6, 3.6 |
| Positive Activities Subscale |
2.3 (5.2) |
0.8, 3.7 |
| Social Pressure Subscale |
1.9 (6.0) |
0.3, 3.6 |
| Total WEL Score |
11.2 (23.7) |
4.7, 17.8 |
|
Hours/day spent cooking and washing up, Mean (SD) |
|
|
| Weekdays |
0.5 (1.7) |
0.03, 1.0 |
| Weekend days |
0.04 (1.3) |
−0.3, 0.4 |
| Frequency of eating out (days/week), Mean (SD)1 | 0.1 (1.0) | −0.3, 0.4 |
i 95% confidence intervals.
j. Change in HbA1c was based on a sample size of 51; Change in step counts was based on a sample size of 43 and represented the difference between the average steps per day taken during weeks 13 to 15 and the average steps per day taken during weeks 1 to 3; Change in frequency of eating out was based on a sample size of 33 and represented the difference between the average percentage of days eating out in a week during weeks 13 to 15 and the average percentage of days eating out in a week during weeks 1 to 3.
k. Assuming that 1 gram of protein equals 4 kcal, 1 gram of carbohydrates equals 4 kcal, 1 gram of total fat equals 9 kcal and 1 gram of saturated fat equals 9 kcal.
l A higher score is indicative of a greater ability to resist eating under the given condition. WEL subscale scores range from 0 to 36. The Total WEL Score ranges from 0 to 180.