Table 3.

Food consumption frequency and the Healthy Eating Plate score along evaluation times.

n = 97 (Median, IQr)	T-12	T0	T12	p
Water intake, L/day	1.00 (0.50)	1.00 (0.5)	2.00 (1.00)	<0.0001
Fresh fruits, serving/week	7 (10.5)	7 (10)	7 (8.5)	n.s.
Vegetables, serving/week	11 (8)	10 (8)	10 (7)	n.s.
Milk and diary, serving/week	4 (7.5)	7 (8)	6 (7)	n.s.
Whole grain cereals, serving/week	1 (5.5)	1 (6)	3.5 (7)	0.001
Refined cereals and potatoes, serving/week	12 (12)	12 (11.5)	9 (9)	<0.0001
Whole grain breakfast, serving/week	0 (3.5)	0 (2)	2 (6.5)	0.002
High-carb breakfast and snacks, serving/week	2 (6)	2 (7)	2 (69	n.s.
Vegetable oils, serving/week	14 (6.25)	14 (6)	14 (7)	n.s.
Animal fat and margarine, serving/week	0 (1)	0 (1)	0 (0)	n.s.
Cheese, serving/week	4 (4)	4 (5)	4 (6)	n.s.
Eggs, serving/week	1 (1)	1 (1)	1 (1)	n.s.
Legumes, serving/week	1 (1)	1 (1)	1 (1)	n.s.
Fish, serving/week	1 (1)	1 (1)	1 (1)	n.s.
White meat, serving/week	2 (3)	2 (3)	2 (3)	n.s.
Red and processed meat, serving/week	4 (3)	4 (4)	3 (2)	<0.0001
Sweetened beverage, serving/week	1 (4)	1 (2)	0 (2)	0.006
Nuts/serving/week	1 (4)	1 (4)	1 (4)	n.s.
Alcohol/serving/week	0 (2)	0 (2)	0 (2)	n.s.
Healthy Eating Plate score	3.5 (1.33)	4.67 (2.05)	4.33 (1.84)	<0.0001

In bold are evidenced significant changes of variables along the evaluation times.