|
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
|
- Data is presented as mean ± SD, differences were calculated using ANOVA
