Table 5.

Correct and incorrect responses to the fat content of common food products at baseline and post-intervention (n = 62) and 3–4 month follow-up (n = 17).

Selected Food Items	Baseline 1			Post-Intervention 1			Baseline 2			Post-Intervention 2			Follow-Up 2
	C	IN	NR	C	IN	NR	C	IN	NR	C	IN	NR	C	IN	NR
Plain Scones †	57	37	7	69	24	7	76	18	6	88	6	6	65	12	23
Fresh Fruit †	84	11	5	85	10	5	94	6	0	88	6	6	77	0	23
Standard Bag of Crisps †	66	27	7	69	26	5	82	12	6	88	6	6	59	18	23
Sausage Roll †,*	74	19	6	90	5	5	88	6	6	82	12	6	77	0	23
Baked Crisps †	48	45	6	61	34	5	65	29	6	88	6	6	41	35	23
Vegetable Soup †	77	16	6	82	15	3	82	12	6	94	6	0	71	6	23

Notes: ¹ N for baseline and post-intervention was 62; ² N for follow up was 17; C, correct percentage; IN, incorrect percentage; NR, no response. ^† Based on a scale value: low fat, medium fat, and high fat content, where: plain scones = medium fat; fresh fruit = low fat; standard bag of crisps = high fat; sausage roll = high fat; baked crisps = medium fat; vegetable soup = low fat. * Statistically significant difference between baseline¹ and post-intervention¹ for correct knowledge of sausage roll fat content (p = 0.011).