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Table 4 Differences between BMI categories in relation to Diet Behavior Variables by ANOVA 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 Underweight (N=11) Normal (N= 66) Overweight and Obese (N=21) F, p-value
Age (y) 19.0 ± 1.2 21.0 ± 6.2 30.5 ± 13.4 12.3, p < 0.0001
BMI (Kg/m2) 17.6 ± 0.7 21.3 ± 1.82 28.8 ± 2.30 171.4, p < 0.0001
Low calorie fat 1.64 ± 1.21 2.24 ± 0.84 2.24 ± 0.70 2.4, 0.09
Low fat meat 1.55 ± 1.13 1.89 ± 1.27 2.0 ± 1.11 0.50, 0.61
Low fat milk 2.46 ± 1.97 1.52 ± 1.37 2.65 ± 1.53 5.50, 0.006
Low fat cheese 1.18 ± 1.08 1.55 ± 1.34 1.38 ± 0.80 0.52, 0.6
Frozen Yogurt 1.56 ± 1.33 1.17 ± 1.54 1.35 ± 0.93 0.37, 0.70
Low calorie seasoning 1.18 ± 1.17 1.39 ± 1.23 1.38 ± 1.11 0.15,.86
Fried Potatoes 2.0 ± 1.34 2.59 ± 1.01 2.42 ± 1.07 2.39, 0.097
Frying veggi 2.1 ± 1.66 2.14 ± 1.90 1.43 ± 1.12 1.35, 0.27
Adding cheese and mayonise 2.20 ± 2.0 2.06 ± 1.70 2.10 ± 1.37 0.03, 0.97
Butter, bread, cake 1.46 ± 1.51 1.45 ± 1.46 1.48 ± 1.40 0.003, 0.99
Avoid fat 2.10 ± 1.22 2.60 ± 1.14 2.10 ± 0.89 2.26, 0.11
Fried chicken 2.36 ± 1.12 2.03 ± 1.10 1.67 ± 0.86 1.73, 0.18
Remove skin 3.36 ± 1.12 3.19 ± 1.18 2.57 ± 1.36 2.37, 0.099
  1. Data is presented as mean ± SD, differences were calculated using ANOVA