Table 2.
Baseline characteristics of 76 Yup’ik middle and high school students
| Variable | Total sample (N = 76) | Intervention community (n = 38) | Comparison community (n = 38) |
|---|---|---|---|
| Age (years) | 14.1 (1.8) | 13.9 (1.8) | 14.3 (1.8) |
| Female (%) | 55 | 47 | 63 |
| Any fish (%) | 21.0 | 26.3 | 15.8 |
| Total fish servings | 0.8 (2.0) | 1.3 (2.6) | 0.3 (0.9)* |
| Hair δ15N value (‰) | 8.4 (0.6) | 8.2 (0.6) | 8.6 (0.6)* |
| Diet quality (HEI)a | 50.0 (13.6) | 48.5 (14.8) | 51.6 (12.3) |
| Benefits of salmonb | 3.0 (0.5) | 2.9 (0.6) | 3.1 (0.4) |
| Importance of salmon skillsc | 3.2 (0.6) | 3.1 (0.6) | 3.3 (0.6) |
| Benefits of Yup’ik foodsb | 3.0 (0.6) | 2.9 (0.7) | 3.1 (0.5) |
| Impact of food choice on environmentc | 2.2 (0.7) | 2.3 (0.8) | 2.1 (0.6) |
| Traditional way of life | |||
| A lot (%) | 31.5 | 33.3 | 29.7 |
| Somewhat (%) | 65.8 | 66.7 | 64.7 |
| Not at all (%) | 2.7 | 0.0 | 5.4 |
| White way of life | |||
| A lot (%) | 24.3 | 10.8 | 39.4* |
| Somewhat (%) | 60.0 | 67.6 | 51.5* |
| Not at all (%) | 15.7 | 21.6 | 9.1* |
Values are mean (standard deviation) or percent.
HEI Healthy Eating Index.
aDiet quality (HEI-2010) is measured on a scale of 0–100 (a higher value is indicative of higher diet quality).
bResponse options ranged from 1 (strongly disagree) to 5 (strongly agree); higher scores indicate more favorable attitude.
cResponse options ranged from 1 (not at all important) to 4 (very important); higher scores indicate more favorable attitude.
*p < .05.