. Author manuscript; available in PMC: 2017 Nov 1.

Published in final edited form as: Cancer Epidemiol Biomarkers Prev. 2016 Jul 26;25(11):1491–1502. doi: 10.1158/1055-9965.EPI-15-1334

Table 1.

Change in dietary intake of fruits and vegetables at 12-months

		Baseline (BL)				12 months
										Absolute Δ from BL³			Percent Δ from BL³
	Group	N	Mean	SD	P values	N	Mean	SD	P values	Mean	SD	P values	Mean	SD	P values

Total fruit and vegetables¹
Daily fruits and vegetables servings					0.12				0.10			<0.01			<0.01
	Intervention	34	4.8	2.8		29	6.8	2.2		2.0	3.5		114.7	199.5
	Control	36	5.8	2.8		29	5.8	2.3		−0.4	2.5		6.2	63.1
Fruits					0.43				0.93			0.42			0.15
	Intervention	34	2.2	2.2		29	2.7	1.5		0.4	2.7		218.1	689.2
	Control	36	2.6	2.0		29	2.8	1.9		−0.2	2.1		17.2	83.0
Vegetables					0.13				0.01			<0.01			0.14
	Intervention	34	2.5	1.8		29	4.1	1.4		1.6	2.2		496.2	1491.6
	Control	36	3.2	1.8		29	3.0	1.5		−0.2	2.5		74.8	240.7
Restricted total²
Daily fruits and vegetables servings					0.37				<0.01			<0.01			0.01
	Intervention	34	3.4	2.2		29	5.8	1.9		2.3	2.9		184.4	312.8
	Control	36	3.9	2.2		29	3.9	1.8		−0.1	1.9		20.1	77.0
Fruits					0.31				0.22			0.08			0.18
	Intervention	34	1.4	1.6		29	2.3	1.3		0.7	2.2		598.4	2123.0
	Control	36	1.8	1.4		29	1.8	1.6		−0.2	1.6		−9.0	59.0
Vegetables					0.78				<0.01			<0.01			0.40
	Intervention	34	2.0	1.5		29	3.5	1.4		1.6	2.3		543.7	1418.6
	Control	36	2.1	1.5		29	2.1	0.9		0.1	1.7		264.8	1026.8
Fruit sub-categories
Citrus juice					0.54				0.39			0.40			0.35
	Intervention	34	0.4	1.2		29	0.3	0.5		−0.1	1.2		101.3	392.7
	Control	36	0.3	0.6		29	0.4	0.8		0.1	0.6		−40.1	76.1
Fruit juice excluding citrus					0.49				0.20			0.05			0.24
	Intervention	34	0.2	0.4		29	0.1	0.4		−0.1	0.6		8170.7	17768.8
	Control	36	0.1	0.4		29	0.3	0.7		0.3	0.7		77.8	307.9
Citrus fruit					0.02				0.28			0.01			0.62
	Intervention	34	0.0	0.1		29	0.1	0.3		0.1	0.3		−75.6	42.3
	Control	36	0.2	0.5		29	0.1	0.2		−0.2	0.6		−46.1	134.9
Fruit, excluding citrus					0.89				0.28			0.31			0.15
	Intervention	34	1.4	1.5		29	2.1	1.3		0.6	2.2		163.9	467.9
	Control	36	1.4	1.3		29	1.7	1.6		0.1	1.6		11.9	84.2
Avocado and similar					0.03				0.91			0.13			0.49
	Intervention	34	0.0	0.2		29	0.1	0.2		0.0	0.2		−23.8	68.9
	Control	36	0.2	0.3		29	0.1	0.1		−0.1	0.3		−72.3	50.3
Fried fruits					0.26				0.13			0.58			0.22
	Intervention	34	0.2	0.5		29	0.0	0.3		−0.2	0.7		−100.0	0.0
	Control	36	0.5	1.1		29	0.2	0.5		−0.3	1.2		−80.5	41.2
Vegetable sub-categories
Dark-green					0.31				<0.01			<0.01			0.78
	Intervention	34	0.1	0.2		29	0.6	0.6		0.5	0.6		313.9	360.5
	Control	36	0.2	0.3		29	0.1	0.2		−0.1	0.4		407.3	1060.0
Deep-yellow					0.37				0.56			0.96			0.02
	Intervention	34	0.1	0.2		29	0.3	0.3		0.1	0.4		249.1	566.9
	Control	36	0.2	0.4		29	0.3	0.6		0.1	0.6		−75.1	40.8
Tomato					0.47				0.02			0.15			0.22
	Intervention	34	0.3	0.4		29	0.5	0.4		0.1	0.5		641.0	2444.0
	Control	36	0.3	0.4		29	0.2	0.3		0.0	0.4		33.7	195.4
White potatoes					0.05				0.16			0.12			0.74
	Intervention	34	0.3	0.6		29	0.2	0.2		−0.2	0.6		−51.6	75.0
	Control	36	0.8	1.1		29	0.3	0.4		−0.5	1.1		−62.1	92.9
Other starchy vegetables					0.27				0.01			0.40			0.33
	Intervention	34	0.2	0.3		29	0.1	0.2		0.0	0.4		485.2	1445.7
	Control	36	0.3	0.4		29	0.4	0.5		0.1	0.7		1748.4	5788.3
Legumes (cooked dried beans)					0.60				0.75			0.49			0.39
	Intervention	34	0.5	0.6		29	0.9	0.8		0.4	0.9		17.0	142.8
	Control	36	0.6	0.8		29	0.9	0.6		0.2	0.9		69.4	204.9
Other vegetables					0.74				<0.01			0.06			0.35
	Intervention	34	0.9	0.8		29	1.3	0.9		0.5	1.4		274.6	474.9
	Control	36	0.8	0.7		29	0.6	0.4		−0.1	0.9		164.3	372.6

Serving counts for both fruits and vegetables were compiled using the University of Minnesota Nutrition Data System for Research (NDSR) Nutrition Coordinating Center (NCC) food group serving count system.

Serving counts reported here exclude juices, potatoes, fried vegetables and legumes.

Mean absolute and percent changes are based on individual-level data.