Table 3.
Changes in dietary intake and body composition.
|
|
Children | Parents | ||||
| EFT (n=11) |
NIT (n=9) |
P value | EFT (n=11) |
NIT (n=9) |
P value | |
| Usual calorie intake, mean (SD)a | −839.6 (650.7) | −443.2 (423.4) | .06 | −791.2 (348.3) | −482.4 (237.3) | .10 |
| Red food servings, mean (SD)a,b | −8.6 (7.2) | −6.8 (3.3) | .31 | −7.5 (6.0) | −6.4 (3.0) | .88 |
| Green food servings, mean (SD)a,b | 0.8 (1.3) | 0.8 (1.2) | .33 | 0.5 (0.8) | 0.1 (0.3) | .19 |
| BMI (kg/m2), mean (SD) | −0.6 (0.5) | −0.4 (0.6) | .61 | −1.0 (0.5) | −0.2 (0.5) | .01 |
| Percent overweight, mean (SD) | −3.8 (3.1) | −2.7 (3.5) | .67 | −4.6 (2.0) | −1.1 (2.2) | .01 |
aAssessed by 24-hour dietary recalls.
bServings are based on the USDA Dietary Guidelines for Americans.