Table 3 Differences between Food Security Groups in relation to Study Variables using non-parametric test

Age (y)

19(32)

20 (29)

0.18

BMI (Kg/m²)

21.6 (16.9)

22.7 (13.5)

0.56

Consumption of low-fat/low-calorie foods

2(4)

2(4)

0.52

Eat lower fat lunch meats

2(4)

1(4)

0.22

Drink skim or 1% milk

2 (5)

1(5)

0.65

Low fat cheese

1 (4)

1(4)

0.77

Frozen Yogurt

1 (5)

2(5)

0.11

Use low calorie dressing

1 (4)

1(4)

0.77

Eat fried Potatoes

3 (4)

2(4)

0.08

Frying veggi

2 (5)

2(5)

0.99

Adding cheese and mayonise

2(5)

3(5)

0.03

Eat butter, bread, cake

1 (5)

2(5)

0.24

Avoid extra fat

2 (4)

2(4)

0.1

Eat Fried chicken

2 (4)

2(4)

0.32

Remove skin

4 (4)

2(4)

0.08