Table 2.
Questions Assessing Preparation to Address Common Barriers to Healthy Eating Among Patients.
| How prepared do you feel you are to help patients overcome the following common barriers to healthy eating: | Pretraining (n = 119) | Posttraining (n = 125) | P a | ||
|---|---|---|---|---|---|
| Frequency (%) | Mean (SD) | Frequency (%) | Mean (SD) | ||
| 1. Lack of patient confidence in ability to prepare healthy food | |||||
| Very prepared | 2 (1.7) | 2.95 (0.80) | 13 (10.4) | 3.70 (0.70) | <.0001 |
| Prepared | 26 (21.8) | 65 (52.0) | |||
| Somewhat prepared | 58 (48.7) | 43 (34.4) | |||
| Not prepared | 30 (25.2) | 4 (3.2) | |||
| Not at all prepared | 3 (2.5) | 0 (0.0) | |||
| 2. Unwillingness to give up unhealthy foods that the patient craves | |||||
| Very prepared | 2 (1.7) | 2.91 (0.91) | 12 (9.6) | 3.65 (0.71) | <.0001 |
| Prepared | 32 (26.9) | 62 (49.6) | |||
| Somewhat prepared | 45 (37.8) | 46 (36.8) | |||
| Not prepared | 34 (28.6) | 5 (4.0) | |||
| Not at all prepared | 6 (5.0) | 0 (0.0) | |||
| 3. Belief that eating healthy on a budget is impossible | |||||
| Very prepared | 9 (7.6) | 3.27 (0.92) | 14 (11.2) | 3.67 (0.74) | .0002 |
| Prepared | 41 (34.5) | 62 (49.6) | |||
| Somewhat prepared | 44 (37.0) | 43 (34.4) | |||
| Not prepared | 23 (19.3) | 6 (4.8) | |||
| Not at all Prepared | 2 (1.7) | 0 (0.0) | |||
| 4. Perception of insufficient time to eat healthy | |||||
| Very prepared | 6 (5.0) | 3.16 (0.86) | 21 (16.8) | 3.79 (0.74) | <.0001 |
| Prepared | 35 (29.4) | 60 (48.0) | |||
| Somewhat prepared | 52 (43.7) | 41 (32.8) | |||
| Not prepared | 24 (20.2) | 3 (2.4) | |||
| Not at all prepared | 2 (1.7) | 0 (0.0) | |||
| 5. Flavor enhancement without excessive sugar or salt | |||||
| Very prepared | 9 (7.6) | 3.13 (0.90) | 21 (16.8) | 3.76 (0.78) | <.0001 |
| Prepared | 29 (24.4) | 58 (46.4) | |||
| Somewhat prepared | 49 (41.2) | 41 (32.8) | |||
| Not prepared | 32 (26.9) | 5 (4.0) | |||
| Not at all prepared | 0 (0.0) | 0 (0.0) | |||
a
P values determined by paired t tests.