Table 2.
Dietary Counseling Profile of Patients Undergoing Dietary Counseling via Telehealth or via Presential Face to Face Interaction with the Dietitian
| Variables | FTF (n = 81) |
TH (n = 78) |
p |
|---|---|---|---|
| n (%) | n (%) | ||
| Weekends and holidays | |||
| No | 47 (58.0) | 27 (34.6) | 0.005 |
| Yes | 34 (42.0) | 51 (65.4) | |
| Nutritional care level | |||
| No classification | 8 (9.9) | 8 (10.3) | 0.54 |
| Primary | 11 (13.6) | 8 (10.3) | |
| Secondary | 56 (69.1) | 51 (65.4) | |
| Tertiary | 6 (7.4) | 11 (14.1) | |
| Consistency of diet | |||
| Liquid | 5 (6.2) | 6 (7.7) | 0.94 |
| Creamy | 23 (28.4) | 14 (17.9) | 0.17 |
| Pureed | 9 (11.1) | 12 (15.4) | 0.57 |
| Soft | 25 (30.9) | 23 (29.5) | 0.98 |
| Mechanical soft | 13 (16.0) | 16 (20.5) | 0.60 |
| Regular | 10 (12.3) | 9 (11.5) | >0.99 |
| Nutritional supplements | |||
| No | 75 (92.6) | 70 (89.7) | 0.72 |
| Yes | 6 (7.4) | 8 (10.3) | |
| Dietary modifications | |||
| Low in fat | 7 (8.6) | 2 (2.6) | 0.16 |
| Low sodium | 5 (6.2) | 4 (5.1) | >0.99 |
| High in fiber | 3 (3.7) | 3 (3.8) | >0.99 |
| Low fiber | 17 (21.0) | 28 (35.9) | 0.05 |
| Diabetic | 11 (13.6) | 11 (14.1) | >0.99 |
| Lactose free | 11 (13.6) | 5 (6.4) | 0.21 |
| Others | 6 (7.4) | 8 (10.3) | 0.72 |
| No restrictions | 32 (39.5) | 27 (34.6) | 0.63 |
| Number of restrictions | |||
| 0 | 32 (39.5) | 27 (34.6) | 0.49 |
| 1 | 41 (50.6) | 41 (52.6) | |
| 2 | 5 (6.2) | 10 (12.8) | |
| 3 | 3 (3.7) | 0 (0.0) | |
p-Values by Mann–Whitney testing to numerical variables and chi-square or Fisher exact testing to categorical variables.