Table 4.

Results of the two-way ANOVAs demonstrating postsurgical changes in percent caloric intake from presurgical baseline of each diet between surgical groups (Sx Grp: Roux-en-Y gastric bypass or sham operation) and across postsurgical days

ANOVA Factor	Chow	Beans	Yogurt	Peanut Butter	Sugar-Fat Whip
Sx Grp	F(1,18) = 0.003, P = 0.95	F(1,18) = 10.87, P = 0.004	F(1,18) = 2.20, P = 0.16	F(1,18) = 0.44, P = 0.52	F(1,18) = 5.08, P = 0.03
Day	F(7,126) = 4.43, P < 0.001	F(7,126) = 1.57, P = 0.15	F(7,126) = 2.38, P = 0.03	F(7,126) = 2.39, P = 0.03	F(7,126) = 3.17, P = 0.003
Day × Sx Grp	F(7,126) = 0.57, P = 0.78	F(7,126) = 7.75, P < 0.001	F(7,126) = 1.28, P = 0.26	F(7,126) = 1.78, P = 0.10	F(7,126) = 4.37, P < 0.001