Table 4 Differences between BMI categories in relation to Diet Behavior Variables by ANOVA test

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