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

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

  IS OFF dutyIS ON dutyCS OFF dutyCS ON dutyP-valueP-value
BaselineChangeaBaselineChangeaBaselineChangeaBaselineChangeaOFF bONc
Caloriesd (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
0.580.92
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
0.740.97
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
0.080.47
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
0.490.68
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
0.640.36
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
0.330.97
  1. 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
  2. The findings in this table are presented for participants who completed the follow-up assessments only
  3. a Values demonstrate the change at follow-up within the IS and CS, separately
  4. b P-values demonstrate the statistically significant difference in change at follow-up in OFF duty eating habits between the IS and CS
  5. c P-values demonstrate the statistically significant difference in change at follow-up in ON duty eating habits between the IS and CS
  6. d Calories refers to the total number of calories consumed in one day