Table 1.
Self-report of health-promoting lifestyle habits for diet during the study. Values are reported as percentages of participants who routinely comply with the guidelines.
| Adolescents | p | Adults | p | |||
|---|---|---|---|---|---|---|
| Baseline (n = 3278) | At Follow Up (n = 3105) | Baseline (n = 544) | At Follow Up (n = 515) | |||
| Choose a diet low in fat, saturate fat, and cholesterol | 7.7 | 9.2 | 0.03 | 35.6 | 41.8 | 0.04 |
| Limit use of sugars and food containing sugar (sweets) | 16.7 | 16.9 | 0.83 | 40.8 | 46.3 | 0.07 |
| Eat 6–11 servings of bread, cereal, rice, and pasta each day | 10.1 | 11.0 | 0.24 | 19.6 | 22.9 | 0.19 |
| Eat 2–4 servings of fruit each day | 34.7 | 33.9 | 0.50 | 42.6 | 43.6 | 0.74 |
| Eat 3–5 servings of vegetables each day | 20.1 | 23.1 | 0.00 | 39.9 | 40.5 | 0.84 |
| Eat 2–3 servings of milk, yogurt, or cheese each day | 34.1 | 34.9 | 0.50 | 46.7 | 46.8 | 0.97 |
| Eat only 2–3 servings from the protein group each day | 26.6 | 26.1 | 0.65 | 47.6 | 42.1 | 0.07 |
| Read labels to identify nutrients, fats, sodium content in packaged food | 12.2 | 14.2 | 0.02 | 42.0 | 40.0 | 0.51 |
| Eat breakfast | 78.2 | 73.8 | 0.00 | 87.3 | 83.0 | 0.05 |