Table 4. Percentage of children 4–5 yrs who consumed the right portion size before and after the use of “Nutripiatto”.
| FOODS | % OF CHILDREN WHO CONSUMED THE RIGHT PORTION SIZE | P VALUE (p) | EFFECT SIZE (d) | |
|---|---|---|---|---|
| T0 | T1 | |||
| White pizza (with oil and salt) | 43.5 | 50.0 | <0.05 | 0.2 |
| Red pizza (with tomato sauce) | 45.3 | 53.0 | <0.05 | 0.2 |
| Pasta and rice | 17.6 | 37.0 | <0.05 | 0.6 |
| Soup with pasta and rice | 20.4 | 34.2 | <0.05 | 0.3 |
| Other cereals | 21.3 | 26.0 | <0.05 | 0.5 |
| Bread | 50.9 | 65.7 | <0.04 | 0.2 |
| Roasted potatoes | 39 | 51 | <0.05 | 0.3 |
| French fries | 40.7 | 50 | <0.001 | 0.5 |
| Crisps | 39.9 | 44.5 | <0.001 | 0.5 |
| Biscuits | 33.3 | 46.3 | <0.01 | 0.5 |
| Fish | 18.5 | 64 | <0.001 | 0.8 |
| White and red meat | 14.8 | 63 | <0.001 | 0.9 |
| Vegetables | 44.4 | 23.1 | <0.001 | -0.6 |
| Eggs | 54.6 | 67.6 | <0.003 | 0.2 |
| Glasses of water | 21 | 51 | <0.001 | 1.56 |
The statistical analysis was performed using the Wilcoxon signed-rank test. Numerical data were converted into percentages as reported in the Table. P value (p) < 0.05 and effect size (d) > 0.5 indicate values that are statistically significant.