Table 3.

Effects of varying price discount levels on food purchases in the web-based supermarket – results two-way ANCOVA analyses^a

Discount		10% discount			25% discount
		B	Lower 95% CI	Upper 95% CI	B	Lower 95% CI	Upper 95% CI
N	10% discount	-	-	-	1.81	−3.74	7.35
Unhealthy	50% discount	−3.20	−8.42	2.02	−1.39	−6.76	3.98
N Healthy	10% discount	-	-	-	−0.44	−5.57	4.70
	50% discount	−8.58**	−13.4	−3.75	−9.02***	−14.0	−4.05
Total items	10% discount	-	-	-	1.37	−6.90	9.63
	50% discount	−11.8**	−19.6	−4.00	−10.4*	−18.4	−2.41
Total	10% discount	-	-	-	2,899	−4,936	10,733
Calories	50% discount	−8,878*	−16,258	−1,499	−5,980	−13,566	1,607
N healthy	10% discount	-	-	-	−0.41	−4.21	3.38
excl F&V b	50% discount	−5.65**	−9.22	−2.07	−6.06**	−9.73	−2.38
% Healthy	10% discount	-	-	-	−2.53	−9.24	4.18
	50% discount	−4.02	−10.3	2.30	−6.55‡	−13.1	-.06
% Healthy	10% discount	-	-	-	−1.75	−6.46	2.95
excl F&V b	50% discount	−2.32	−6.75	2.11	−4.07	−8.63	0.49
Vegetables	10% discount	-	-	-	−82.8	−887	721
(gram)	50% discount	−1,108	−1,866	−350	−1,191**	−1,970	−412
Fruit	10% discount	-	-	-	398	−384	1,180
(gram)	50% discount	−544	−1,280	193	−146	−903	612
% budget	10% discount	-	-	-	−1.34	−8.99	6.31
Spent	50% discount	5.52	−1.69	12.7	4.18	−3.23	11.6

Data were measured in 2010 in the Netherlands. Participants included a community sample (n = 109).

^a. Results of two-way ANCOVA including the fixed factors level of discount, type of promotion label and the interaction discount x promotion label.

^b. Healthy excl F&V means number of healthy products excluding fruits and vegetables.

^* significant at p < .05.

^** significant at p < .01.