Table 2.

Changes in daily energy and selected nutrients intakes derived from the 3-day food record and from the FFQ in response to the 12-week nutritional intervention (n = 71).

	Dietary record	FFQ
Energy (kcal)	-197 ± 464	-200 ± 500
Protein (g)	-1.4 ± 15.8	-0.5 ± 18.8
CHO (g)	-13.9 ± 60.8	-7.4 ± 59.2
Lipids (g)	-12.3 ± 32.5	-16.1 ± 28.3
SFA (g)	-6.2 ± 13.1	-9.6 ± 9.8
MUFA (g)	-4.2 ± 14.7	-4.7 ± 15.3
PUFA (g)	-1.1 ± 6.2	-0.8 ± 6.2
EPA (g)	0.06 ± 0.13	0.06 ± 0.06
DHA (g)	0.10 ± 0.40	0.11 ± 0.11
Trans fat (g)	-1.4 ± 2.1	-1.6 ± 2.4
Cholesterol (mg)	-51.9 ± 142.6	-65.8 ± 92.2
Dietary fiber (g)	3.0 ± 8.0	4.7 ± 6.9
Soluble fiber (g)	0.7 ± 2.7	1.2 ± 2.3
Insoluble fiber (g)	2.3 ± 5.7	3.5 ± 4.8
Alcohol (g)	-2.8 ± 10.4	-1.9 ± 9.4
Vitamin C (mg)	3.6 ± 65.9	29.4 ± 62.9*
Folate (mcg)	-7.8 ± 131.9	18.1 ± 113.8
Calcium (mg)	3.8 ± 304.1	33.6 ± 331.9
Iron (mg)	-0.3 ± 5.3	1.0 ± 4.3

Value are means ±

SD Significant difference between the two methods *p ≤ 0.05