Table 4.
Effect of the TXT2BFiT program on secondary outcomes for diet for all randomized participants in the study by allocation (intention-to-treat analysis) (n=248)a.
| Variableb | Intervention group (n=123)a, n (%) | Control group (n=125), n (%) | P | |||
|
|
Baseline | 12 weeks | Baseline | 12 weeks |
|
|
| Fruit servings c per day |
|
|
|
|
|
|
|
|
≤1 | 82 (66.7) | 30 (24.4) | 77 (61.6) | 50 (40.0) | .18 |
|
|
2 | 31 (25.2) | 75 (61.0) | 31 (24.8) | 55 (44.0) |
|
|
|
≥3 | 10 (8.1) | 18 (14.6) | 17 (13.6) | 20 (16.0) |
|
| Vegetable servings d per day |
|
|
|
|
|
|
|
|
≤1 | 35 (28.5) | 12 (9.8) | 34 (27.2) | 25 (20.0) | .009 |
|
|
2 | 46 (37.4) | 32 (26.0) | 46 (36.8) | 40 (32.0) |
|
|
|
3 | 23 (18.7) | 36 (29.3) | 27 (21.6) | 32 (25.6) |
|
|
|
≥4 | 19 (15.4) | 43 (35.0) | 18 (14.4) | 28 (22.4) |
|
| SSB e intake per week in mL |
|
|
|
|
|
|
|
|
Nil | 22 (17.9) | 37 (30.1) | 33 (26.4) | 32 (25.6) | .002 |
|
|
ASDf | 27 (22.0) | 32 (26.0) | 17 (13.6) | 15 (12.0) |
|
|
|
<500 | 37 (30.1) | 45 (36.6) | 31 (24.8) | 43 (34.4) |
|
|
|
500-999 | 21 (17.1) | 8 (6.5) | 22 (17.6) | 26 (20.8) |
|
|
|
≥1000 | 16 (13.0) | 1 (0.8) | 22 (17.6) | 9 (7.2) |
|
| Takeout meal intake per week |
|
|
|
|
|
|
|
|
Nil | 3 (2.4) | 3 (2.4) | 2 (1.6) | 8 (6.4) | .01 |
|
|
≤1 | 45 (36.6) | 85 (69.1) | 44 (35.2) | 60 (48.0) |
|
|
|
2-3 | 58 (47.2) | 28 (22.8) | 53 (42.4) | 37 (29.6) |
|
|
|
4-5 | 11 (8.9) | 5 (4.1) | 21 (16.8) | 17 (13.6) |
|
|
|
6-7 | 6 (4.9) | 2 (1.6) | 5 (4.0) | 3 (2.4) |
|
aAll participants had measured variables including 2 participants who did not complete baseline self-report surveys.
bAll questions were asked for average daily or weekly intake over the previous month. P values were adjusted for practice and gender. All variables were analyzed using Mantel-Haenszel chi-square tests stratified by general practitioner clinic and gender. Five imputed datasets were created and the results for the chi-square statistics were pooled, and P values estimated, using the method described by Li et al [35].
cOne serving of fruit is equivalent to one medium piece (eg, one apple or one orange), two small pieces (eg, two plums), or one cup of diced pieces (fresh or canned).
dOne serving of vegetables is equivalent to half a cup of cooked vegetables (fresh, frozen, or canned) or one cup of raw salad vegetables.
eSugar-sweetened beverages (SSB).
fArtificially sweetened drinks (ASD).