Table 3.

Reported eating habits of foods related to cardiovascular disease (CVD) health.

	Baseline			Follow up
	All (n = 44)	C (n = 20)	I (n = 24)	All (n = 44)	C (n = 20)	I (n = 24)
Type of milk normally consumed
Don’t drink milk	7%	0%	13%	7%	0%	13%
Normal	25%	15%	33%	14%	15%	13%
Reduced fat	32%	30%	33%	43%	40%	46%
Skim	32%	50%	17%	34%	40%	29%
Other	5%	5%	4%	2%	5%	0%
Type of cheese normally eaten
Don’t eat this	7%	5%	8%	7%	5%	8%
Normal	55%	40%	67%	45%	45%	46%
Reduced fat	34%	55%	17%	32%	30%	33%
Low fat	2%	0%	4%	14%	15%	12%
Not sure	2%	0%	4%	2%	5%	0%
Type of meat
Don’t eat this	2%	5%	0%	5%	10%	0%
Normal	55%	65%	46%	45%	65%	29%
Reduced fat	30%	10%	46%	39%	15%	58%
Low fat	11%	15%	8%	11%	10%	13%
Not sure	2%	5%	0%	0%	0%	0%
Type of chicken
Don’t eat this	7%	5%	8%	7%	5%	8%
Fried	2%	0%	4%	0%	0%	0%
Crumbed	9%	5%	13%	7%	10%	4%
With skin	32%	40%	25%	25%	25%	25%
Skin removed	45%	45%	46%	55%	55%	54%
Not sure	5%	5%	4%	7%	5%	8%
Adding of salt to food
Never add salt	25%	25%	25%	16%	15%	17%
During cooking	32%	35%	29%	36%	45%	29%
To meals	27%	30%	25%	25%	15%	33%
Both meals & cooking	14%	5%	21%	20%	20%	21%
Not sure	2%	5%	0%	2%	5%	0%
Take away per week *
None	9%	15%	4%	11%	15%	8%
<once per week	48%	45%	50%	57%	50%	62%
1–2 per week	36%	25%	46%	30%	30%	29%
3–4 per week	7%	15%	0%	2%	5%	0%
>4 per week	0%	0	0%	0%	0%	0%

Abbreviations: C—Control group; I—Intervention group; * Take away described as chinese, fish and chips, hamburgers and chips/fries, pizza.