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Table 2 Differences between the Food Literacy Groups in relation to the dietary variables by ANOVA/F test

From: Nutrition literacy is associated with income and place of residence but not with diet behavior and food security in the Palestinian society

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
  1. Data expressed as means±SD. Differences were calculated using ANOVA