Table 2.
Basic characteristics of nutritional estimate—as evaluated from diet for last 24 h.
| Roma Population (N = 292) | Control Set (N = 294) | ||||||
|---|---|---|---|---|---|---|---|
| Me | (X) | SD | Me | (X) | SD | p-Value | |
| Age | 39.2 | 39.2 | 12.8 | 39.5 | 44.5 | 15.1 | <0.001 |
| BMI | 29.9 | 32.3 | 5.6 | 25 | 26.0 | 6.0 | <0.001 |
| Kcal | 1907.6 | 1900.8 | 665.6 | 2525.2 | 2519.3 | 764.2 | <0.001 |
| Index Protein % TEI | 16.7 | 17.1 | 4.5 | 17.0 | 17.1 | 3.9 | 0.864 |
| Index Fat % TEI | 35.3 | 34.9 | 9.0 | 32.9 | 33.5 | 8.1 | 0.122 |
| Index Saccharides % TEI | 44.8 | 44.4 | 9.9 | 44.31 | 44.9 | 9.8 | 0.345 |
| Index Fiber (g) | 18.3 | 19.5 | 8.6 | 21.0 | 20.2 | 8.7 | 0.154 |
| Consumption of fruits—several times a day n1/fi | 14/4.6 | - | - | 36/12.1 | - | - | 0.0 |
| Consumption of vegetables—several times a day n1/fi | 11/3.6 | - | - | 23 /7.7 | - | - | 0.0 |
| Regular alimentation—n1/fi | 201/68.9 | - | - | 231/78.5 | - | - | 0.0 |
| Demanding physical activities than walking n1/fi | 93/30.8 | - | - | 211/71.7 | - | - | 0.0 |
Me: median; ni: absolute frequency; fi: relative frequency; (X): average; SD: standard deviation; p-value: the test value for categoric data is calculated with the help of χ2 test; t-test was used for cardinal parametric variable; BMI: body mass index; kcal: energy unit used at describing the energy value of foodstuffs; TEI: total energy intake; g: gram.