Table 2.
Characteristics of the whole population: nutrient and food groups assessment
| Variables | Mean | SD |
|---|---|---|
| Calories intake (kcal) | 1916 | 467 |
| Alcohol (g)a | 4 | 6 |
| Carbohydrates (g)a | 116 | 17 |
| Fats (g)a | 38 | 7 |
| Proteins (g)a | 40 | 7 |
| Animal fats (g)a | 16 | 9 |
| Plant fats (g)a | 24 | 9 |
| Animal proteins (g)a | 26 | 7 |
| Plant proteins (g)a | 15 | 3 |
| Monounsaturated fatty acids (g)a | 20 | 4 |
| Polyunsaturated fatty acids (g)a | 4 | 1 |
| Food groups | ||
| Cereals (g)a | 109 | 46 |
| Legumes (g)a | 10 | 12 |
| Fruit (g)a | 189 | 113 |
| Fish (g)a | 33 | 29 |
| Virgin olive oil (g)a | 19 | 8 |
| Meat (g)a | 43 | 26 |
| Animal fats/margarines (g)a | 0.4 | 1.8 |
| Cakes/pies (g)a | 20 | 18 |
aAdjusted for 1000/kcal