Table 3.
Baseline (n = 279) and follow-up (n = 223) characteristics of customers. BMI: body mass index.
| Characteristics | Pre-HFSRP | Post-HFSRP | Pre-Control | Post-Control | p-Value for DID *** |
|---|---|---|---|---|---|
| Age, years | 43.9 (15.3) | 44.9 (13.9) | 43.8 (14.2) | 42.5 (14.8) | 0.38 |
| BMI, kilogram/m2 | 30.5 (6.9) | 30.1 (6.3) | 30.2 (8.6) | 27.7 (6.4) ** | 0.13 |
| % Black | 39.5 | 49.5 | 87.2 | 82.3 | 0.07 |
| % Female | 44.2 | 30.3 * | 41.6 | 40.2 | 0.15 |
| Daily Fruit Servings | 2.08 (2.56) | 2.13 (2.87) | 1.86 (1.91) | 1.98 (2.51) | 0.88 |
| Daily Vegetable Servings | 2.56 (2.16) | 2.43 (1.89) | 2.75 (2.26) | 2.19 (1.84) * | 0.26 |
| Daily Fruit and Vegetables Servings | 4.65 (3.76) | 4.56 (3.53) | 4.59 (3.30) | 4.17 (3.24) | 0.60 |
| Sugary Beverage Frequency | 1.66 (1.95) | 1.56 (2.02) | 2.22 (2.35) | 2.17 (2.30) | 0.92 |
| Skin Carotenoids | 229.5 (71.7) | 236.8 (81.1) | 240.5 (99.7) | 248.5 (78.0) | 0.96 |
* p < 0.05; ** p < 0.01, *** DID = difference-in- difference.