Table 1.
Baseline characteristics of participants who began the randomized crossover dietary intervention study (n = 9).
| Characteristic | n | % |
|---|---|---|
| Female | 7 | 77.8 |
| Age, years (mean, SD) | 26.1 | 3.0 |
| BMI, kg/m2 (mean, SD) | 21.9 | 1.9 |
| Weight, lbs (mean, SD) | 131.4 | 20.5 |
| Race | ||
| Non-hispanic white | 5 | 55.6 |
| Hispanic/Latino | 1 | 11.1 |
| Asian | 3 | 33.3 |
| Diet | ||
| Self-rated health of diet | ||
| Excellent | 3 | 33.3 |
| Good | 6 | 66.7 |
| Fair | 0 | 0 |
| Poor | 0 | 0 |
| Self-reported weekly food consumption, days per week (mean, SD) | ||
| Calcium | 4.7 | 1.3 |
| Fiber | 3.9 | 0.9 |
| Sugar | 2.4 | 1.7 |
| Red meat | 2.4 | 1.9 |
| Self-reported health | ||
| Excellent | 2 | 22.2 |
| Good | 7 | 77.8 |
| Fair | 0 | 0 |
| Poor | 0 | 0 |
| Physical activity, days per week (mean, SD) | 3.2 | 2.0 |
| Bowel movements per week (mean, SD) | 8.7 | 3.3 |