Table 1.
Baseline characteristics of the study participants.
| Variables | Control Group (n = 16) Mean (±SD) |
Intervention Group (n = 15) Mean (±SD) |
p-Value 1 |
|---|---|---|---|
| Age (years) | 25.25 (±7.29) | 24.53 (±4.37) | 0.744 |
| Weight (m) | 70.05 (±18.51) | 65.36 (±9.67) | 0.382 |
| Height (m) | 1.67 (±0.07) | 1.65 (±0.08) | 0.553 |
| BMI (Kg/m2) | 24.81 (±5.59) | 23.82 (±3.33) | 0.551 |
| TEI at last meal before intervention (Kcal) | 336.24 (±194.33) | 595.05 (±578.01) | 0.118 |
| TEI * (Kcal) | 1705.63 (±495.51) | 1917.48 (±721.01) | 0.353 |
| Protein * (g) | 85.21 (±33.40) | 92.95 (±38.12) | 0.554 |
| Carbohydrate * (g) | 208.40 (±88.14) | 215.41 (±89.40) | 0.828 |
| Lipid * (g) | 60.18 (±22.15) | 78.34 (±35.56) | 0.104 |
1p-Value was calculated by Student’s t-test. Abbreviations: BMI (body mass index); TEI (total energy intake); SD (standard deviation). * At the day before intervention.