Table 2.
Baseline and follow-up dietary intakes as assessed by the Australian Eating Survey (AES), Australian Child and Adolescent Eating Survey (ACAES) and additional food frequency questionnaire assessing foods specific to the Mediterranean and Portfolio diets. Data presented as mean ± standard deviation for 15 families.
| Baseline | Follow up | |||||||
|---|---|---|---|---|---|---|---|---|
| Children | Adults | Children | Adults | |||||
| (n = 3) | Adults (n = 41) | C (n = 18) | I (n = 23) | (n = 3) | Adults (n = 41) | C (n = 18) | I (n = 23) | |
| Energy (kJ) | 9967 ± 1619 | 10108 ± 2873 | 9582 ± 3197 | 10520 ± 2589 | 9565 ± 1942 | 9604 ± 2661 | 9253 ± 2878 | 9878 ± 2509 |
| PE core foods (%) | 57 ± 23 | 63 ± 10 | 66 ± 14 | 61 ± 6 | 63 ± 7 | 66 ± 11 | 68 ± 13 | 64 ± 9 |
| PE discretionary foods (%) | 43 ± 23 | 37 ± 10 | 34 ± 14 | 39 ± 6 | 37 ± 7 | 34 ± 11 | 32 ± 13 | 36 ± 9 |
| PE protein (%) | 20 ± 8 | 19 ± 4 | 21 ± 5 | 18 ± 2 | 20 ± 3 | 19 ± 3 | 21 ± 4 | 18 ± 2 |
| PE CHO (%) | 43 ± 8 | 44 ± 8 | 40 ± 8 | 47 ± 5 | 46 ± 8 | 43 ± 7 | 39 ± 7 | 47 ± 6 |
| PE fats (%) | 38 ± 1 | 33 ± 4 | 34 ± 4 | 32 ± 4 | 35 ± 7 | 33 ± 5 | 35 ± 6 | 31 ± 3 |
| PE sat. fats (%) | 18 ± 2 | 13 ± 2 | 14 ± 2 | 13 ± 2 | 15 ± 4 | 13 ± 2 | 14 ± 2 | 13 ± 2 |
| Fiber (g) | 25 ± 8 | 29 ± 11 | 28 ± 13 | 30 ± 8 | 27 ± 9 | 30 ± 9 | 27 ± 8 | 32 ± 9 |
| Sodium (mg) | 2067 ± 402 | 2321 ± 679 | 2197 ± 614 | 2418 ± 724 | 2067 ± 244 | 2259 ± 671 | 2275 ± 715 | 2246 ± 650 |
| Fruit/day | 2.0 ± 1.1 | 2.0. ± 1.7 | 1.8 ± 2.1 | 2.2 ± 1.3 | 2.4 ± 1.6 | 1.9 ± 1.1 | 1.5 ± 0.7 | 2.2 ± 1.2 |
| Vegetables/day | 4.6 ± 1.2 | 4.9 ± 2.1 | 5.2 ± 2.2 | 4.7 ± 2.1 | 4.3 ± 0.4 | 5.5 ± 1.7 | 5.6 ± 1.7 | 5.4 ± 1.7 |
| ARFS a | 28 ± 8 | 35 ± 10 | 35 ± 8 | 35 ± 12 | 29 ± 6 | 39 ± 9 | 37 ± 5 | 39 ± 9 |
| Frequency of foods specific to cardiovascular health (number of serves per day) | ||||||||
| Fat from added sources | ||||||||
| Saturated | N/A | 0.3 ± 0.5 | 0.3 ± 0.7 | 0.2 ± 0.3 | N/A | 0.3 ± 0.7 | 0.5 ± 0.9 | 0.2 ± 0.3 |
| Unsaturated | N/A | 1.3 ± 0.8 | 1.4 ± 0.9 | 1.1 ± 0.8 | N/A | 1.2 ± 0.8 | 1.3 ± 0.9 | 1.1 ± 0.8 |
| Nuts | 0.2 ± 0.3 | 0.5 ± 0.6 | 0.5 ± 0.6 | 0.5 ± 0.5 | 1.1 ± 1.6 | 1.0 ± 1.1 | 0.9 ± 0.9 | 1.1 ± 1.2 |
| Fish | 0.3 ± 0.4 | 0.4 ± 0.5 | 0.5 ± 0.6 | 0.3 ± 0.3 | 0.5 ± 0.7 | 0.4 ± 0.3 | 0.5 ± 0.4 | 0.4 ± 0.3 |
| Soy proteins | 0.4 ± 0.7 | 0.1 ± 0.3 | 0.2 ± 0.4 | 0.1 ± 0.2 | 0.2 ± 0.3 | 0.2 ± 0.4 | 0.1 ± 0.3 | 0.3 ± 0.4 |
| Legumes | 0.1 ± 0.1 | 0.3 ± 0.4 | 0.3 ± 0.3 | 0.2 ± 0.5 | 1.2 ± 1.9 | 0.5 ± 0.7 | 0.7 ± 0.9 | 0.4 ± 0.5 |
| Viscous fibers | 0.2 ± 0.2 | 0.7 ± 0.7 | 0.7 ± 0.8 | 0.6 ± 0.6 | 0.3 ± 0.5 | 0.7 ± 0.7 | 0.4 ± 0.6 | 0.9 ± 0.8 |
| Plant sterols | N/A | 0.9 ± 1.1 | 1.2 ± 1.4 | 0.6 ± 0.9 | N/A | 0.7 ± 1.0 | 0.3 ± 0.7 | 1.0 ± 1.2 |
Abbreviations: C—Control group; I—Intervention group; N/A—Not assessed; PE—Percentage energy; ARFS—Australian Recommended Food Score; a measure of dietary variety.