Table 4.
Comparison of chronic disease related dietary behaviors at baseline and 6-month follow-up (number, %).
| Variables | Urban |
Intergroup comparison |
Rural |
Intergroup comparison |
Total |
Intergroup comparison |
|||
|---|---|---|---|---|---|---|---|---|---|
| Baseline (n = 400) | Follow-up (n = 400) | Mann–Whitney U test (p value) | Baseline (n = 500) | Follow-up (n = 500) | Mann–Whitney U test (p value) | Baseline (n = 400) | Follow-up (n = 400) | Mann–Whitney U test (p value) | |
| High protein diet | |||||||||
| Seive the flour for chapatis | 230 (66.1) | 174 (47.9) | −4.883 (0.000) | 380 (91.8) | 262 (58.1) | −11.311 (0.000) | 610 (80.1) | 436 (53.6) | −11.120 (0.000) |
| Regular whole gram intake (>15 times/mt) | 9 (3.0) | 7 (2.2) | −0.676 (0.499) | 15 (3.9) | 69 (15.4) | −5.496 (0.000) | 24 (3.5) | 76 (9.8) | −4.763 (0.000) |
| Regular sprouts intake (>15 times/mt) | 5 (3.8) | 4 (2.7) | −0.526 (0.599) | 3 (1.8) | 3 (1.1) | −0.557 (0.578) | 8 (2.7) | 7 (1.7) | −0.891 (0.373) |
| Regular milk consumption (>20 times/mt) | 77 (50.0) | 42 (36.8) | −2.139 (0.032) | 144 (61.8) | 83 (40.7) | −4.403 (0.000) | 221 (57.1) | 125 (39.3) | −4.700 (0.000) |
| Regular curds consumption (>20 times/mt) | 44 (16.1) | 18 (10.1) | −1.808 (0.071) | 51 (19.3) | 21 (8.8) | −3.383 (0.001) | 95 (17.7) | 39 (9.3) | −3.689 (0.000) |
| Regular paneer intake (10–15 times/mt) | 11 (10.4) | 4 (6.9) | −0.737 (0.461) | 3 (12.5) | 2 (2.3) | −2.106 (0.035) | 14 (10.8) | 6 (4.2) | −2.094 (0.036) |
| Low fat diet | |||||||||
| Use of ghee on chapatis | 39 (52.7) | 35 (43.8) | −0.505 (0.613) | 155 (61.0) | 185 (69.8) | −0.790 (0.430) | 194 (59.1) | 220 (63.8) | −0.075 (0.940) |
| Regular butter milk consumption | 27 (17.9) | 11 (8.9) | −2150 (0.032) | 124 (57.4) | 71 (39.4) | −3.556 (0.000) | 151 (41.1) | 82 (27.0) | −3.835 (0.000) |
| High fibre diet | |||||||||
| Regular consumption of salads | 39 (17.6) | 22 (8.0) | −3.228 (0.001) | 45 (16.6) | 35 (9.7) | −2.570 (0.010) | 84 (17.0) | 57 (9.0) | −4.059 (0.000) |
| Natural vitamins | |||||||||
| Addition of lemon juice to foods | 86 (22.3) | 96 (25.9) | −1.157 (0.247) | 116 (23.3) | 123 (24.8) | −0.497 (0.619) | 202 (22.9) | 219 (25.3) | −1.134 (0.257) |