Table 4.

Odds ratios and 95% CIs of food group intake according to body mass index categories of public schoolteachers.

	Odds	95% CI	P-value
Fruit
Normal weight	1	Reference
Overweight	0.6	0.4–1.1	0.13
Obese	0.3	0.2–0.7	0.007
Fruit juice
Normal weight	1	Reference
Overweight	0.7	0.4–1.4	0.41
Obese	0.6	0.2–1.3	0.21
Salad
Normal weight	1	Reference
Overweight	0.8	0.5–1.2	0.43
Obese	0.8	0.4–1.4	0.48
Vegetables
Normal weight	1	Reference
Overweight	0.7	0.4–1.2	0.28
Obese	0.5	0.3–0.9	0.05
Bean and legume
Normal weight	1	Reference
Overweight	0.6	0.3–1.2	0.22
Obese	1.5	0.7–3.2	0.21
Cereal
Normal weight	1	Reference
Overweight	0.6	0.3–1.3	0.26
Obese	1.1	0.5–2.2	0.78
Whole grain bread
Normal weight	1	Reference
Overweight	0.7	0.4–1.1	0.21
Obese	1.1	0.6–1.9	0.62
Dairy
Normal weight	1	Reference
Overweight	0.7	0.4–1.1	0.09
Obese	0.6	0.4–1.1	0.11
Snacks
Normal weight	1	Reference
Overweight	0.5	0.3–1.1	0.02
Obese	0.9	0.4–1.9	0.96
Sweet
Normal weight	1	Reference
Overweight	0.7	0.4–1.2	0.29
Obese	1.1	0.6–1.9	0.69
Soft drinks
Normal weight	1	Reference
Overweight	1.3	0.7–2.4	0.38
Obese	1.3	0.6–2.8	0.39
Red meat
Normal weight	1	Reference
Overweight	1.2	0.6–2.1	0.50
Obese	0.6	0.3–1.4	0.32
White meat
Normal weight	1	Reference
Overweight	0.8	0.5–1.2	0.40
Obese	0.5	0.3–0.9	0.03
Fish
Normal weight	1	Reference
Overweight	0.8	0.3–1.9	0.68
Obese	1.5	0.6–3.7	0.37

P-value was calculated using logistic regression. The model adjusted for gender, age, marital status, education level, experience years, physical activity, health status, and smoking.

BMI status was explanatory variables and dietary intake was outcomes variables.