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Table 2 Analysis of variance for univariate and adjusted associations of each food behaviour goal (FBG) with 3-month HEI-C, adjusted for baseline HEI-C

From: Key process features of personalized diet counselling in metabolic syndrome: secondary analysis of feasibility study in primary care

FBG variable name

Categories (all 0,1 except as indicated)

Univariate F

p valuea

Adjusted F

p valueb

Estimated Marginal Mean HEI-C at 3 Months – adjusted analysis

Decreased HEI-C

 Balanced meals

0, 1–2,>2c

0.000

< 0.001

More than 2 mentions associated with lowest HEI score (66 points), no mentions and 1–2 mentions had similar and higher HEI scores (72–73 points).

 Decrease alcohol

 

0.020

0.027

Mention associated with lower HEI score (63 points) compared to no mention (69 points).

Increased HEI-C

 Poultry more than red meat

 

0.001

0.001

Mention associated with higher HEI score (76 points) compared to no mention (68 points).

 Increase plant protein

 

0.000

< 0.001

Mention associated with higher HEI score (73 points) compared to no mention (66 points).

 Increase fish

 

0.000

< 0.001

Mention associated with higher HEI score (72 points) compared to no mention (66 points).

 Eating breakfast

 

0.006

0.007

Mention associated with higher HEI score (72 points) compared to no mention (66 points).

 Increase milk and alternatives

 

0.008

0.009

Mention associated with higher HEI score (71 points) compared to no mention (67 points).

 Choosing healthier fats

 

0.019

0.013

Mention associated with higher HEI score (71 points) compared to no mention (67 points).

 Increase olive oil

 

0.022

0.036

Mention associated with higher HEI score (72 points) compared to no mention (68 points).

 Increase nuts

 

0.036

0.030

Mention associated with higher HEI score (70 points) compared to no mention (67 points).

 Increase fruits and Vegetables

0, 1–2,>2d

0.039

0.023

Any mention associated with higher HEI score (70 points) compared to no mention (65 points).

 Healthier snacks

 

0.045

0.028

Mention associated with higher HEI score (70 points) compared to no mention (67 points).

No Difference

 Increase fibre

 

0.077

0.053

 

 Decrease total fat

 

0.511

0.470

 

 Decrease sodium

 

0.263

0.229

 

 Regular meal pattern

 

0.357

0.424

 

 Healthier choices when eating out

 

0.414

0.414

 

 Decrease calories

 

0.691

0.873

 

 Mindful eating approaches

 

0.484

0.751

 

 Decrease intake of added sugars

 

0.842

0.804

 

 Decrease glycemic index

 

0.874

0.828

 

 Plant sterols

Not analyzed

   

 Increase wine

Not analyzed

   

 Carbohydrate counting

Not analyzed

   
  1. a Levene’s test of equality of error variance of the dependent variable was p > 0.05 for all univariate analyses
  2. bAdjusted for sex, age, BMI, Baseline percentile VO2 max, Baseline PROCAM score, spouse yn
  3. cBalanced meals recoded as: 0 = not mentioned (n = 34); 1 = mentioned 1–2 times in 3 months (n = 63); 2 = mentioned more than twice (n = 158)
  4. dIncreased fruits and vegetables recoded as: 0 = not mentioned (n = 80); 1 = mentioned 1–2 times in 3 months (n = 66); 2 = mentioned more than twice (n = 109)