Mixed methods evaluation of an employer-led, free lunch initiative in Northern Ireland

BMC Nutrition

Table 1 Difference in dietary change at follow-up (ON and OFF duty) between the IS (n 17) and CS (n 14)

		IS OFF duty		IS ON duty		CS OFF duty		CS ON duty		P-value	P-value
		Baseline	Change^a	Baseline	Change^a	Baseline	Change^a	Baseline	Change^a	OFF ^b	ON^c
Calories^d (kcal)	Mean SD	1886.8 794.5	−152.0 718.0	1767.8 621.4	−114.7 581.4	2117.0 1118.2	−0.7 792.6	2005.0 674.7	−94.5 561.8	0.58	0.92
Total Fat (% of kcal)	Mean SD	35.1 6.7	0.5 9.2	35.1 7.1	−0.6 10.4	31.8 10.2	1.8 12.5	32.9 9.1	−0.5 13.0	0.74	0.97
SFA (% of kcal)	Mean SD	15.4 4.1	−2.3 5.7	13.9 4.0	−1.3 4.3	13.5 6.0	0.5 5.0	10.3 3.4	2.8 6.6	0.23	< 0.05
NMES (% of kcal)	Mean SD	10.9 8.4	−1.1 4.5	6.7 6.1	4.1 7.3	12.4 9.2	3.4 8.7	7.7 5.9	6.6 11.3	0.08	0.47
Sodium (mg)	Mean SD	2617.5 1243.0	− 307.7 411.4	3045.3 1477.7	− 440.5 1821.4	3029.2 1416.8	165.3 2088.5	3224.2 1624.0	− 121.2 2378.9	0.49	0.68
F (g)	Mean SD	156.6 171.8	− 60.7 133.8	148.1 202.9	77.4 163.8	250.0 220.3	− 102.1 304.2	284.2 238.3	−6.4 324.3	0.64	0.36
V (g)	Mean SD	124.8 139.6	48.9 204.8	114.0 86.8	−4.8 121.3	196.4 134.8	−19.6 176.1	187.4 183.3	−2.1 257.2	0.33	0.97

OFF duty – weekends, ON duty – weekdays, CS control site, IS intervention site, SFA saturated fatty acid, NMES non-milk extrinsic sugars, kcal calories, mg milligram, g gram, F Fruit, V Veg
The findings in this table are presented for participants who completed the follow-up assessments only
^a Values demonstrate the change at follow-up within the IS and CS, separately
^b P-values demonstrate the statistically significant difference in change at follow-up in OFF duty eating habits between the IS and CS
^c P-values demonstrate the statistically significant difference in change at follow-up in ON duty eating habits between the IS and CS
^d Calories refers to the total number of calories consumed in one day

ISSN: 2055-0928