Table 3.

Student’s t-test applied to food parameters evaluated in ePSICONUT.

Variables	$\overline{\mathit{x}}1$	$\overline{\mathit{x}}$ 2	Sig. t Student	d	1 − ß
Healthy food
Dairy products	5.44	6.31	0.371
Total ICGD score	74.31	87.38	0.002 *	−0.92	0.93

Note. $\overline{\mathit{x}}$1 = mean before starting the ePSICONUT programme; $\overline{\mathit{x}}$2 = mean at the end of the ePSICONUT programme. GDI = Global Diet Quality Index. * p ≤ 0.05.