Table 1.
Respective food group scores of specialists and amateurs.
| Food Groups | Mean Score a | p-Value b | |
|---|---|---|---|
| Specialists (n = 12) † | Amateurs (n = 12) | ||
| A. Cereals and products | 4.47 ± 0.27 | 4.33 ± 0.36 | 0.31 |
| B. Rice (cooked) | 4.43 ± 0.36 | 4.38 ± 0.42 | 0.76 |
| C. Fish, Shellfish and their products | 4.33 ± 0.37 | 4.50 ± 0.29 | 0.23 |
| D. Meat, Poultry and their products | 4.33 ± 0.38 | 4.42 ± 0.41 | 0.61 |
| E. Vegetables | 4.43 ± 0.37 | 4.55 ± 0.47 | 0.51 |
| F. Pulses, legumes and their products | 4.37 ± 0.42 | 4.55 ± 0.40 | 0.28 |
| G. Milk and Dairy products | 4.52 ± 0.45 | 4.43 ± 0.42 | 0.64 |
| H. Bakery and Sweets | 4.37 ± 0.44 | 4.50 ± 0.36 | 0.43 |
| I. Fruit | 4.38 ± 0.35 | 4.45 ± 0.49 | 0.70 |
| J. Snacks and Finger Foods | 4.3 5± 0.41 | 4.45 ± 0.42 | 0.56 |
| K. Traditional Pitha | 4.30 ± 0.32 | 4.38 ± 0.45 | 0.61 |
| L. Fast Food Chain | 4.40 ± 0.41 | 4.17 ± 0.49 | 0.22 |
| M. Soup | 4.32 ± 0.45 | 4.43 ± 0.43 | 0.53 |
| N. Noodles and Pasta | 4.32 ± 0.40 | 4.28 ± 0.51 | 0.86 |
| O. Beverages | 4.47 ± 0.42 | 4.35 ± 0.45 | 0.52 |
| P. Miscellaneous | 4.37 ± 0.42 | 4.35 ± 0.44 | 0.93 |
| Overall | 4.38 ± 0.38 | 4.41 ± 0.42 | 0.56 |
ᵃ Mean score presented as mean ± SD. ᵇ Independent Sample t-test between groups, p-value < 0.05; † Specialists consist of six nephrologists and six nutritionists.