Table 1.
Descriptive statistics of and correlations between study variables.
| N = 142 | M | SD | Range | 1 | 2 | 3 | 4 | 5 |
|---|---|---|---|---|---|---|---|---|
| 1. Standardized body mass index | 1.26 | 1.50 | -2.20–3.60 | – | 0.001 | -0.220 | 0.152 | -0.227 |
| 2. Food Cravings Questionnaire-Trait (FCQ-T) | 84.4 | 37.0 | 39.0–219 | – | 0.277 | -0.100 | 0.233 | |
| 3. Liking for high-calorie foods | 64.1 | 18.3 | 4.37–94.5 | – | 0.296 | 0.370 | ||
| 4. Liking for low-calorie foods | 64.9 | 16.9 | 2.22–98.1 | – | -0.318 | |||
| 5. Energy density of consumed foods (kcal/100 g) | 289 | 95.1 | 66.7–523 | – |
Bold formatting indicates p < 0.05.