Table 2.
Follow-up dietary and knowledge variables of the sample by intervention group
| Characteristic | Total sample (n = 931) | Control (n = 410) | Growing Chefs (n = 348) | UTRCA (n = 173) | P valuea |
|---|---|---|---|---|---|
| Daily servings of fruits and vegetables (mean ± SD) | 4.55 ± 1.97 | 4.35 ± 1.95 | 4.78 ± 1.99 | 4.56 ± 1.96 | 0.012* |
| % Daily beverage consumption attributable to water (mean ± SD) | 40.30 ± 18.69 | 38.15 ± 18.54 | 42.57 ± 18.35 | 40.80 ± 19.25 | 0.003* |
| % Daily beverage consumption attributable to SSBs (mean ± SD) | 21.65 ± 16.86 | 23.14 ± 16.91 | 20.03 ± 16.42 | 21.38 ± 17.38 | 0.025* |
| Times junk food consumed per week (mean ± SD) | 13.14 ± 9.23 | 13.43 ± 9.63 | 12.50 ± 8.78 | 13.73 ± 9.12 | 0.181 |
| Knowledge score (percentage) (mean ± SD) | 70.30 ± 14.03 | 67.98 ± 14.58 | 71.55 ± 13.54 | 73.28 ± 12.78 | 0.001* |
aFor differences in follow-up characteristics between intervention groups
*Significant at α = 0.05