Table 2.
Food Purchases, Preparation Practices, and Consumption.
| Baseline n = 1110 |
12-Month Follow-Up n = 1098 |
χ2 (df) or t | |
|---|---|---|---|
| Food Purchases | |||
| Soy Sauce | |||
| Size of regular soy sauce purchased | 0.82 (2) | ||
| Small bottle | 258 (23.50%) | 250 (23.02%) | |
| Regular bottle | 693 (63.11%) | 676 (62.25%) | |
| Gallon canister | 147 (13.39%) | 160 (14.37%) | |
| Regular soy sauce purchasing interval, month † | 1.86 (1.54), 0.25–6 | 2.02 (1.65), 0.25–6 | t = −2.36 * |
| M(SD), range | |||
| Grain Products | |||
| White rice bag size | 6.35 (2) | ||
| 5 pounds or less | 176 (16.62%) | 212 (20.17%) | |
| 10–35 pounds | 626 (59.11%) | 569 (54.14%) | |
| 40 pounds or more | 257 (24.27%) | 270 (25.69%) | |
| White rice purchasing interval, month † | 1.94 (1.45), 0.25–6 | 2.11 (1.40), 0.5–6 | t = −2.64 ** |
| M(SD), range | |||
| Brown rice bag size | 51.94 (3) *** | ||
| Does not eat brown rice | 265 (26.74%) | 170 (17.97%) | |
| 5 pounds or less | 215 (31.79%) | 349 (36.89%) | |
| 10–35 pounds | 376 (37.94%) | 397 (41.97%) | |
| 40 pounds or more | 35 (3.53%) | 30 (3.17%) | |
| Brown rice purchase interval, month † | 1.88 (1.38), 0.25–6 | 1.80 (1.24), 0.25–5 | t = −1.19 |
| M(SD), range | |||
| Oil | |||
| Types of oil purchased | |||
| Canola | 307 (27.66%) | 400 (36.56%) | 19.93 (1) *** |
| Sesame | 155 (13.96%) | 209 (19.10%) | 10.55 (1) *** |
| Corn | 238 (21.44%) | 220 (20.11%) | 0.59 (1) |
| Olive | 432 (38.92%) | 408 (37.29%) | 0.62 (1) |
| Vegetable | 202 (18.20%) | 195 (17.82%) | 0.05 (1) |
| Container size of oil purchased | 3.97 (2) | ||
| Small bottle | 155 (14.31%) | 182 (17.28%) | |
| Regular bottle | 688 (63.53%) | 634 (60.21%) | |
| Gallon canister | 240 (22.16%) | 237 (22.51%) | |
| Oil purchase interval, month † | 1.91 (1.46), 0.25–6 | 2.31 (1.64), 0.5–6 | t = −6.05 *** |
| M(SD), range | |||
| Reads nutrition label at purchase | |||
| Sugar | 506 (53.66%) | 563 (53.67%) | 0 (1) |
| Sodium | 406 (43.15%) | 485 (46.15%) | 1.81 (1) |
| Calories | 354 (37.64%) | 446 (42.48%) | 5.2 (1) * |
| Fiber | 173 (18.35%) | 301 (28.67%) | 29.20 (1) *** |
| Unsaturated fat | 198 (21.00%) | 232 (22.10%) | 0.35 (1) |
| Trans Fat | 245 (25.98%) | 319 (30.38%) | 4.74 (1) * |
| Saturated Fat | 172 (18.28%) | 194 (18.46%) | 0.01 (1) |
| Food Preparation | 7 | ||
| Number of people to cook for | 3.17 (1.41), 1–6 | 3.11 (1.34), 1–6 | t = 0.38 |
| Salt use | |||
| Does not measure salt use | 830 (80.98%) | 818 (80.43%) | 0.10 (1) |
| Does measure salt use | 195 (19.02%) | 199 (19.57%) | |
| Oil use | |||
| Does not measure oil use | 777 (76.25%) | 818 (80.27%) | 4.85 (1) * |
| Does measure oil use | 242 (23.75%) | 201 (19.73%) | |
| Trying to use less sodium in cooking | 848 (80.61%) | 849 (80.40%) | 0.01 (1) |
| Trying to use less oil in cooking | 901 (85.48%) | 896 (84.77%) | 0.21 (1) |
| Trying to use more whole grain in cooking | 692 (66.35%) | 773 (73.13%) | 11.46 (1) *** |
| Consumption | |||
| How often add salt to food at table | 16.90 (2) *** | ||
| Never | 338 (30.98%) | 396 (36.97%) | |
| Sometimes | 600 (55.00%) | 577 (53.87%) | |
| Always | 153 (14.02%) | 98 (9.15%) |
* p < 0.05, ** p < 0.01, *** p < 0.001, † winsorized at 95th percentile for baseline and 12-month follow-up separately.