Table 4.

Reported eating habits of foods related to CVD health.

	Baseline	Follow up	Χ2
	% (n = 39)	% (n = 38) 1	p Value (Pearsons)
Type of milk normally consumed
Don’t drink milk	7.7 (n = 3)	7.7 (n = 3)	0.08
Normal/whole/full cream	15.4 (n = 6)	2.6 (n = 1)
Reduced fat	53.9 (n = 21)	41.0 (n = 16)
Skim	12.8 (n = 5)	15.4 (n = 6)
Soy	7.7 (n = 3)	30.8 (n = 12)
Other/Not sure	2.6 (n = 1)	2.6 (n = 1)
Type of cheese normally eaten
Don’t eat cheese	5.1 (n = 2)	5.1 (n = 2)	<0.01
Normal/full fat	56.4 (n = 22)	20.5 (n = 8)
Reduced fat	28.2 (n = 11)	43.6 (n = 17)
Low fat	10.3 (n = 4)	30.8 (n = 12)
Type of meat
Don’t eat meat	5.1 (n = 2)	5.1 (n = 2)	0.52
Normal/untrimmed	38.5 (n = 15)	23.1 (n = 9)
Reduced fat/semi-trimmed	35.9 (n = 14)	43.6 (n = 17)
Low fat/fully-trimmed	20.5 (n = 8)	28.2 (n = 11)
Type of chicken
Fried	2.6 (n = 1)	0 (n = 0)	0.38
Crumbed	2.6 (n = 1)	0 (n = 0)
With skin	20.5 (n = 8)	12.8 (n = 5)
Skin removed	74.4 (n = 29)	87.2 (n = 34)
Adding salt to food
Never add salt	43.6 (n = 17)	51.2 (n = 20)	0.56
During cooking	23.1 (n = 9)	23.1 (n = 9)
To meals	23.1 (n = 9)	23.1 (n = 9)
Both meals and cooking	10.3 (n = 4)	2.6 (n = 1)
Purchasing salt-reduced foods
Never	18.0 (n = 7)	12.8 (n = 5)	0.12
Sometimes	66.7 (n = 26)	51.3 (n = 20)
Always	15.4 (n = 6)	35.9 (n = 14)

¹ Last observation carried forward for person not completing intervention.