Table 3. Participant Fruit and Vegetable Consumption and Household Inventory at Baseline (May 2010) and Follow-Up (August 2010)^a .

Variable	Control		Intervention		P Valueb
	Baseline	Follow-up	Baseline	Follow-up
Fruit and vegetable inventory,c n (SD)
Total	19.1 (5.4)	21.2 (5.9)	19.3 (5.8)	24.9 (4.8)	.02
Fruit	6.5 (2.9)	8.3 (2.0)	6.5 (2.7)	9.0 (2.0)	.32
Vegetables	12.6 (3.6)	12.9 (4.3)	12.9 (4.0)	15.9 (3.0)	.009
Fruit and vegetable consumption, servings per week (SD)
Total	16.7 (12.9)	16.4 (8.1)	16.0 (9.2)	18.7 (6.2)	.17
Fruit	6.6 (7.8)	6.6 (4.9)	5.0 (3.8)	8.0 (4.5)	.40
Green vegetable	3.8 (2.8)	3.2 (2.0)	4.5 (3.3)	3.3 (2.4)	.90
Orange vegetable	1.2 (1.5)	1.1 (1.1)	2.3 (2.4)	1.8 (1.5)	.30
Other vegetable	5.1 (3.6)	5.5 (4.4)	4.2 (3.7)	5.6 (3.2)	.62

Abbreviation: SD, standard deviation.

^a Analysis based on 23 control and 21 intervention participants.

^b Study effects based on general linear models and adjusted for age, education, baseline value of the outcome, and self-efficacy for fruit and vegetable consumption.

^c Highest possible number of fruits was 14 and highest possible number of vegetables was 25.