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Table 4 Comparison of the change in nutrient intake calculated from 4-day WFRs and FFQs

From: Older Australians can adhere to a traditional Mediterranean style diet over two weeks: a pilot dietary intervention study

  Mean change WFRa Mean change FFQb Cohen’s d effect size
Energy (kJc) 137.3 ± 1709.2 964.4 ± 3413.3 0.32
kJ from protein (%) −2.9 ± 4.7 −1.3 ± 2.3 0.44
kJ from total fat (%) 4.7 ± 7.9 7.0 ± 10.8 0.24
kJ from SFAd (%) −2.5 ± 2.3 −1.4 ± 1.7 0.57
kJ from MUFAe (%) 6.2 ± 6.1 7.3 ± 8.2 0.16
kJ from PUFAf (%) 1.2 ± 1.5 0.9 ± 2.6 0.16
kJ from CHOg (%) −0.3 ± 7.3 −3.9 ± 10.1 0.40
kJ from alcohol (%) −2.0 ± 5.0 −1.8 ± 3.3 0.04
% fat as MUFA 11.5 ± 8.4 8.4 ± 7.5 0.39
% fat as PUFA 1.8 ± 5.3 −0.8 ± 3.7 0.58
% fat as SFA −13.4 ± 7.0 −6.8 ± 6.1 1.00
MUFA:SFA 0.9 ± 0.4 0.8 ± 0.7 1.42
Cholesterol (mg) −57.1 ± 93.5 −69.2 ± 104.0 0.12
Fibre (g) 3.2 ± 10.5 2.9 ± 8.2 0.04
Vitamin C (mg) 45.5 ± 75.2 11.9 ± 45.1 0.56
Vitamin E (mg) 5.7 ± 5.9 5.6 ± 10.0 0.01
Total folate (ug) −3.1 ± 134.9 15.3 ± 89.4 0.16
Beta-carotene equivalents (ug) −546.2 ± 3839.9 −97.1 ± 1506.3 0.17
Sodium (mg) −481.3 ± 1281.7 −49.6 ± 697.2 0.44
Potassium (mg) 207.5 ± 711.1 355.1 ± 966.1 0.18
Calcium (mg) −24.6 ± 179.8 185.4 ± 460.3 0.66
Iron (mg) −1.4 ± 3.4 −0.6 ± 4.4 0.22
Long-chain omega-3 FAsh (mg) −122.8 ± 238.7 −0.1 ± 0.3 1.03
  1. aWFR Weighed food record
  2. bFFQ Food frequency questionnaire
  3. ckJ kilojoules
  4. dSFA saturated fatty acids
  5. eMUFA monounsaturated fatty acids
  6. fPUFA polyunsaturated fatty acids
  7. gCHO carbohydrates
  8. hFAs fatty acids