Table 1.
Baseline characteristics of study participants randomized to receive the dietary feedback text messages (n = 164).
| Variable | Male (n = 57) | Female (n = 107) | Total (n = 164) |
|---|---|---|---|
| Mean ± SD | |||
| Age (years) | 24.4 ± 3.3 | 23.8 ± 3.3 | 24.0 ± 3.3 |
| Body mass (kg) | 77.4 ± 14.3 | 64.8 ± 15.3 | 69.2 ± 16.1 |
| Height (cm) | 177.7 ± 7.6 | 164.3 ± 6.7 | 169.0 ± 9.5 |
| Body Mass Index ( BMI; kg/m2) | 24.4 ± 4.0 | 24.0 ± 5.8 | 24.2 ± 5.3 |
| BMI categories (%) | |||
| BMI ≤ 18.5 | 7 (12.3%) | 12 (11.2%) | 19 (11.6%) |
| BMI > 18.5 < 25 | 25 (43.9%) | 65 (60.7%) | 90 (54.9%) |
| BMI ≥ 25 < 30 | 21 (36.8%) | 17 (15.9%) | 38 (23.2%) |
| BMI ≥ 30 | 8 (7%) | 13 (12.1%) | 17 (10.4%) |
| Ethnicity (%) | |||
| White | 45 (78.9%) | 81 (75.7%) | 126 (76.8%) |
| Asian | 5 (8.8%) | 24 (22.4%) | 29 (17.7%) |
| Other | 7 (12.3%) | 2 (0.0%) | 0 (0.0%) |
| Level of Education | |||
| Year 12 or lower | 22 (38.6%) | 37 (34.6%) | 59 (36%) |
| Trade or diploma | 22 (38.6%) | 22 (20.6%) | 44 (26.8%) |
| Bachelor degree or higher | 13 (22.8%) | 48 (44.9%) | 61 (37.2%) |
| Food group serves median (IQR) | |||
| Fruit serves (150g) | 0.6 (0.2–1.5) | 0.8 (0.3–1.4) | 0.8 (0.3–1.4) |
| Vegetable serves (75g) | 1.6 (1.0–2.4) | 1.9 (1.2–2.5) | 1.8 (1.2–2.4) |
| EDNP food serves | 3.2 (2.1–4.6) | 2.9 (2.0–4.1) | 3.0 (2.0–4.2) |
| SSB | 0.4 (0.0–0.9) | 0.3 (0.0–0.6) | 0.4 (0.0–0.7) |
| Alcohol serves | 0.0 (0.0–1.0) | 0.0 (0.0–0.8) | 0.0 (0.0–0.8) |
| Total EDNP food & beverages 1 | 4.4 (2.8–6.6) | 3.9 (2.5–5.1) | 4.1 (2.5–5.7) |
1 Total energy-dense nutrient poor (EDNP) food group serves includes EDNP foods, sugar-sweetened beverages (SSB) and alcohol.