TABLE 2—
Change in Fruit and Vegetable Intake Between Before and After Intervention in Control and Intervention Groups, by Oklahoma Native American Nation: April 2016–June 2017
| Control Store Participants |
Intervention Store Participants |
||||||
| Food | Preintervention, Mean ±SD | Postintervention, Mean ±SD | In-Person Effect,a (95% CI) | Preintervention, Mean ±SD | Postintervention, Mean ±SD | In-Person Effect,a (95% CI) | Between-Group Effect,b (95% CI) |
| Nation A | |||||||
| Fruit, times/d | 0.48 ±0.55 | 0.51 ±0.53 | 0.02 (–0.06, 0.09) | 0.47 ±0.53 | 0.52 ±0.52 | 0.03 (–0.03, 0.10) | 0.02 (–0.20, 0.25) |
| Green salad and other vegetables, times/d | 0.82 ±0.78 | 0.83 ±0.77 | 0.01 (–0.11, 0.12) | 0.76 ±0.77 | 0.74 ±0.70 | −0.04 (–0.13, 0.05) | −0.04 (–0.36, 0.29) |
| Fried potatoes, times/wk | 1.90 ±2.25 | 1.67 ±2.27 | −0.20 (–0.53, 0.14) | 2.14 ±2.73 | 1.72 ±2.16 | –0.43 (–0.76, −0.10) | −0.16 (–1.18, 0.86) |
| High-fat meats,c times/wk | 8.39 ±9.95 | 7.62 ±9.62 | −0.61 (–2.08, 0.87) | 9.77 ±10.97 | 7.92 ±7.88 | –1.67 (–2.90, −0.43) | −1.21 (-5.43, 3.01) |
| Leaner meats,d times/wk | 3.52 ±3.93 | 3.25 ±4.41 | −0.26 (–0.91, 0.39) | 3.83 ±4.20 | 2.86 ±3.12 | –0.92 (–1.40, −0.44) | −0.63 (–2.39, 1.14) |
| Nonbaked chips, times/wk | 2.00 ±2.50 | 1.48 ±2.46 | –0.50 (–0.88, −0.12) | 2.30 ±2.64 | 1.58 ±2.21 | –0.69 (–1.02, −0.37) | −0.15 (–1.24, 0.95) |
| Baked chips, times/wk | 1.04 ±1.89 | 0.79 ±1.79 | −0.22 (–0.50, 0.06) | 1.38 ±2.45 | 0.74 ±1.37 | –0.63 (–0.91, −0.35) | −0.37 (–1.24, 0.50) |
| Nation B | |||||||
| Fruit, times/d | 0.52 ±0.58 | 0.48 ±0.48 | −0.04 (–0.11, 0.02) | 0.47 ±0.50 | 0.48 ±0.51 | 0.02 (–0.04, 0.07) | 0.04 (–0.15, 0.24) |
| Green salad and other vegetables, times/d | 0.87 ±0.85 | 0.82 ±0.70 | −0.05 (–0.15, 0.04) | 0.78 ±0.68 | 0.73 ±0.61 | −0.06 (–0.13, 0.01) | 0.01 (–0.24, 0.26) |
| Fried potatoes, times/wk | 2.02 ±2.33 | 1.56 ±1.76 | –0.46 (–0.73, −0.19) | 1.93 ±2.18 | 1.74 ±2.04 | −0.17 (–0.40, 0.07) | 0.33 (–0.48, 1.14) |
| High-fat meats,c times/wk | 7.44 ±9.26 | 5.88 ±6.50 | –1.32 (–2.32, −0.33) | 7.88 ±9.06 | 7.26 ±7.72 | −0.49 (–1.46, 0.47) | 0.93 (–2.26, 4.13) |
| Leaner meats,d times/wk | 2.91 ±3.55 | 2.40 ±2.79 | –0.47 (–0.88, −0.06) | 2.70 ±3.26 | 2.31 ±2.50 | –0.40 (–0.78, −0.01) | 0.12 (–1.16, 1.41) |
| Nonbaked chips, times/wk | 2.22 ±2.59 | 1.26 ±1.86 | –0.96 (–1.26, −0.65) | 1.91 ±2.37 | 1.33 ±1.92 | –0.56 (–0.81, −0.31) | 0.49 (–0.40, 1.39) |
| Baked chips, times/wk | 0.93 ±1.69 | 0.90 ±1.75 | −0.02 (–0.25, 0.21) | 0.77 ±1.38 | 0.76 ±1.31 | −0.02 (–0.20, 0.15) | 0.08 (–0.57, 0.73) |
Note. CI = confidence interval.
a
(Postintervention consumption – preintervention consumption), unadjusted.
b
(In-person effect for intervention store shoppers – in-person effect for control store shoppers); adjusted for age, gender, education.
c
Hot dogs, hamburgers, bacon/sausage, fried meat/cheese, regular lunch meats (pastrami, salami, bologna, liverwurst, regular ham), canned luncheon meats (regular Spam, Vienna sausages, potted meat).
d
Lean lunch meats (turkey, chicken, lean ham), canned chicken, tuna, or sardines.