Table 3.
Values for and changes in food and nutrient intake during the intervention in the “increased” group (n = 8)
| Baseline (n = 8) |
3 months (n = 8) |
6 months (n = 8) |
p value |
Changes |
|||||
|---|---|---|---|---|---|---|---|---|---|
| Baseline vs 3 months |
Baseline vs 6 months |
at 3 months | at 6 months | p value | |||||
| Energy intake (kcal) | 34.1 ± 5.3 | 27.8 ± 6.6 | 30.3 ± 7.2 | 0.015* | 0.025* | −6.3 ± 5.6 | −3.8 ± 3.8 | 0.323 | |
| Protein (g) | 36.1 ± 3.0 | 40.2 ± 6.1 | 39.9 ± 5.8 | 0.073 | 0.121 | 4.2 ± 5.6 | 3.8 ± 6.1 | 0.901 | |
| Fat (g) | 33.1 ± 4.3 | 32.7 ± 6.1 | 33.4 ± 7.2 | 0.867 | 0.852 | −0.4 ± 6.7 | 0.3 ± 4.4 | 0.805 | |
| Carbohydrates (g) | 135.9 ± 9.9 | 134.0 ± 15.2 | 132.8 ± 17.7 | 0.743 | 0.543 | −2.0 ± 16.2 | −3.1 ± 13.9 | 0.877 | |
| Potassium (mg) | 1,132 ± 235 | 1,756 ± 481 | 1,486 ± 345 | 0.012* | 0.012* | 624 ± 516 | 355 ± 281 | 0.221 | |
| Calcium (mg) | 257 ± 147 | 313 ± 104 | 338 ± 120 | 0.331 | 0.221 | 56 ± 152 | 81 ± 171 | 1.000 | |
| Magnesium (mg) | 139 ± 29 | 163 ± 40 | 159 ± 36 | 0.094 | 0.049* | 24 ± 35 | 20 ± 24 | 0.279 | |
| Phosphorus (mg) | 526 ± 52 | 610 ± 121 | 591 ± 115 | 0.066 | 0.114 | 84 ± 109 | 65 ± 101 | 0.721 | |
| Iron (mg) | 4.0 ± 0.9 | 4.9 ± 0.8 | 5.3 ± 2.9 | 0.072 | 0.123 | 0.9 ± 1.2 | 1.3 ± 2.8 | 0.574 | |
| Zinc (mg) | 4.2 ± 0.6 | 4.9 ± 0.6 | 4.6 ± 0.5 | 0.007* | 0.265 | 0.6 ± 0.5 | 0.4 ± 0.9 | 0.465 | |
| Vitamin A (μgRE) | 177 ± 54 | 361 ± 129 | 353 ± 104 | 0.010* | 0.017* | 183 ± 149 | 175 ± 103 | 0.904 | |
| Vitamin B1 (mg) | 0.55 ± 0.13 | 0.68 ± 0.20 | 0.60 ± 0.21 | 0.140 | 0.475 | 0.12 ± 0.21 | 0.05 ± 0.18 | 0.466 | |
| Vitamin B2 (mg) | 0.52 ± 0.08 | 0.61 ± 0.13 | 0.65 ± 0.19 | 0.014* | 0.059 | 0.09 ± 0.08 | 0.14 ± 0.17 | 0.512 | |
| Niacin (mg) | 8 ± 2 | 11 ± 4 | 10 ± 3 | 0.032* | 0.075 | 3 ± 3 | 2 ± 3 | 0.543 | |
| Vitamin B6 (mg) | 0.56 ± 0.12 | 0.79 ± 0.18 | 0.75 ± 0.21 | 0.003* | 0.006* | 0.23 ± 0.15 | 0.19 ± 0.14 | 0.582 | |
| Vitamin B12 (μg) | 1.8 ± 0.9 | 2.5 ± 1.1 | 3.7 ± 2.8 | 0.123 | 0.123 | 0.7 ± 1.5 | 2.0 ± 3.3 | 0.340 | |
| Folic acid (μg) | 151 ± 48 | 239 ± 30 | 225 ± 83 | 0.003* | 0.032* | 88 ± 55 | 74 ± 79 | 0.442 | |
| Vitamin C (mg) | 53 ± 24 | 80 ± 28 | 84 ± 44 | 0.052 | 0.074 | 27 ± 33 | 32 ± 43 | 0.798 | |
| Saturated fatty acids (g) | 8.8 ± 2.1 | 8.6 ± 2.0 | 9.5 ± 2.4 | 0.912 | 0.406 | −0.1 ± 2.7 | 0.8 ± 2.5 | 0.503 | |
| Mono-unsaturated fatty acids (g) | 11.1 ± 2.0 | 10.7 ± 2.5 | 11.3 ± 3.1 | 0.757 | 0.748 | −0.3 ± 2.8 | 0.2 ± 2.1 | 0.654 | |
| Poly-unsaturated fatty acids (g) | 7.7 ± 1.4 | 6.9 ± 1.5 | 6.3 ± 1.5 | 0.323 | 0.102 | −0.8 ± 2.2 | −1.3 ± 2.0 | 0.629 | |
| Total dietary fiber (g) | 7.4 ± 1.8 | 10.3 ± 1.6 | 8.9 ± 2.4 | 0.015* | 0.105 | 2.8 ± 2.5 | 1.5 ± 2.3 | 0.287 | |
| Salt (g) | 5.3 ± 1.3 | 5.8 ± 1.5 | 6.0 ± 2.1 | 0.380 | 0.237 | 0.5 ± 1.5 | 0.6 ± 1.4 | 0.865 | |
| PFC-P (%E) | 14.4 ± 1.2 | 16.1 ± 2.5 | 15.9 ± 2.3 | 0.073 | 0.121 | 1.7 ± 2.2 | 1.5 ± 2.4 | 0.901 | |
| PFC-F (%E) | 29.8 ± 3.8 | 29.5 ± 5.5 | 30.1 ± 6.5 | 0.867 | 0.851 | −0.4 ± 6.0 | 0.3 ± 4.0 | 0.805 | |
| PFC-C (%E) | 54.4 ± 3.9 | 53.6 ± 6.1 | 53.1 ± 7.1 | 0.745 | 0.543 | −0.8 ± 6.5 | −1.3 ± 5.6 | 0.877 | |
| Grains and cereals (g) | 243 ± 23 | 221 ± 58 | 223 ± 46 | 0.674 | 0.208 | −22 ± 75 | −20 ± 47 | 0.505 | |
| Potatoes (g) | 14 ± 15 | 30 ± 23 | 20 ± 18 | 0.213 | 0.372 | 16 ± 33 | 6 ± 17 | 0.445 | |
| Sugar (g) | 4 ± 3 | 1 ± 1 | 6 ± 9 | 0.025* | 0.889 | −4 ± 4 | 2 ± 7 | 0.105 | |
| Nuts (g) | 3 ± 5 | 1 ± 1 | 2 ± 3 | 0.612 | 0.753 | −2 ± 5 | −1 ± 7 | 0.878 | |
| Total vegetables (g) | 124 ± 47 | 265 ± 68 | 223 ± 83 | 0.002* | 0.022* | 141 ± 80 | 99 ± 96 | 0.359 | |
| Green vegetables (g) | 33 ± 12 | 95 ± 44 | 93 ± 43 | 0.007* | 0.003* | 62 ± 46 | 60 ± 37 | 0.920 | |
| White vegetables (g) | 91 ± 51 | 169 ± 53 | 130 ± 56 | 0.025* | 0.198 | 79 ± 62 | 39 ± 77 | 0.278 | |
| Fruits (g) | 62 ± 34 | 30 ± 37 | 17 ± 23 | 0.123 | 0.036* | −32 ± 53 | −45 ± 46 | 0.620 | |
| Mushrooms (g) | 8 ± 8 | 22 ± 19 | 7 ± 6 | 0.105 | 0.658 | 14 ± 21 | −1 ± 8 | 0.105 | |
| Algae (g) | 5 ± 7 | 3 ± 3 | 5 ± 8 | 0.866 | 0.674 | −2 ± 7 | 1 ± 9 | 0.574 | |
| Pulses (g) | 45 ± 26 | 45 ± 43 | 19 ± 19 | 0.398 | 0.029* | 0 ± 54 | −26 ± 27 | 0.442 | |
| Fish and shellfish (g) | 18 ± 13 | 26 ± 22 | 44 ± 30 | 0.208 | 0.108 | 8 ± 16 | 26 ± 40 | 0.269 | |
| Meat (g) | 46 ± 23 | 57 ± 23 | 46 ± 25 | 0.305 | 0.974 | 11 ± 28 | 0 ± 29 | 0.464 | |
| Eggs (g) | 23 ± 16 | 16 ± 26 | 25 ± 18 | 0.327 | 0.790 | −7 ± 20 | 2 ± 20 | 0.405 | |
| Milk (g) | 52 ± 61 | 46 ± 65 | 75 ± 48 | 0.889 | 0.398 | −6 ± 90 | 23 ± 59 | 0.452 | |
| Oils and fats (g) | 8 ± 5 | 6 ± 4 | 6 ± 2 | 0.362 | 0.485 | −2 ± 7 | −1 ± 6 | 0.800 | |
| Confectionery (g) | 3 ± 7 | 15 ± 31 | 7 ± 13 | 0.686 | 0.345 | 12 ± 33 | 4 ± 13 | 0.505 | |
| Beverages (g) | 77 ± 55 | 120 ± 139 | 77 ± 75 | 0.484 | 0.999 | 42 ± 119 | 0 ± 68 | 0.398 | |
Values are presented as mean ± SD. Values of energy intake are presented per ideal weight, and values of other foods and nutrients are presented per 1,000 kcal. The relationships between baseline and 3 months or 6 months were assessed using the paired t test for normally distributed data and the Wilcoxon signed-rank test for non-normally distributed data. The relationships between changes at 3 and 6 months were assessed using the non-paired t test for normally distributed data and the Mann–Whitney U test for non-normally distributed data. *p<0.05. PFC-P, protein-energy rate; PFC-F, fat-energy rate; PFC-C, carbohydrate rate; total vegetables, the sums of green and white vegetable.