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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