|
Variable
|
Limited Literacy (N= 19)
|
Possible Limited Literacy (N=54)
|
Adequate Literacy (N=30)
|
F, p-value
|
|---|
|
Age (y)
|
23.0 ± 4.0
|
22.2 ± 7.7
|
22.8 ± 9.6
|
1.16, 0.32
|
|
BMI (Kg/m2)
|
22.7 ± 4.0
|
22.6 ± 3.7
|
22.1 ± 4.3
|
0.16, 0.85
|
|
Consumption of low-fat/low-calorie foods
|
1.86 ± 0.64
|
2.20 ± 0.89
|
2.30 ± 0.94
|
1.24, 0.30
|
|
Eat lower fat lunch meats
|
1.26 ± 1.1
|
2.1 ± 1.3
|
1.90 ± 1.2
|
2.56, 0.08
|
|
Drink skim or 1% milk
|
1.5 ± 1.3
|
1.6 ± 1.2
|
1.4 ± 1.4
|
0.04, 0.96
|
|
Low fat cheese
|
1.0 ± 1.13
|
1.69 ± 1.1
|
1.31 ± 1.39
|
2.26,.11
|
|
Use low calorie dressing
|
0.80 ± 0.7
|
1.54 ± 1.22
|
1.37 ± 1.24
|
2.36, 0.10
|
|
Eat fried Potatoes
|
2.8 ± 1.0
|
2.40 ± 1.2
|
2.60 ± 0.77
|
0.92, 0.40
|
|
Frying veggi
|
1.4 ± 0.7
|
1.5 ± 1.1
|
1.6 ± 1.1
|
0.09, 0.9
|
|
Adding cheese and mayonise
|
1.7 ± 0.8
|
1.6 ± 0.8
|
1.7 ± 0.8
|
0.8, 0.46
|
|
Eat butter, bread, cake
|
1.6 ± 1.3
|
1.8 ± 1.0
|
0.9 ± 0.9
|
2.9,0.07
|
|
Avoid extra fat
|
2.0 ± 1.3
|
2.5 ± 1.2
|
2.50 ± 0.90
|
1.27, 0.29
|
|
Fried chicken
|
2.47 ± 0.83
|
2.18 ± 1.1
|
1.36 ± 0.82
|
8.3, 0.000
|
|
Remove skin from chicken
|
2.47 ± 1.46
|
3.14 ± 1.23
|
3.21 ± 1.08
|
2.06, 0.13
|
- Data expressed as means±SD. Differences were calculated using ANOVA
