A Randomized Clinical Trial of Nutrition Education for Improvement of Diet Quality and Inflammation in Iranian Obese Women
Table 3
Component score of HEI in the study groups at the baseline and end of study.
Components of HEI
Educated group ()
Noneducated group ()
Total fruit
Baseline
3.10 ± 1.4
3.14 ± 1.09
0.898
0.322
End
4.91 ± 0.33
3.78 ± 1.17
0.000
0.000
0.000
0.110
Whole fruit
Baseline
4.27 ± 0.85
4.34 ± 1.25
0.797
0.872
End
4.77 ± 0.69
4.77 ± 0.69
0.734
0.500
0.003
0.057
Total vegetables
Baseline
3.18 ± 1.14
3.44 ± 1.02
0.354
0.119
End
4.68 ± 0.52
3.28 ± 0.98
0.000
0.000
0.000
0.400
Dark green and orange vegetables and legumes
Baseline
1.53 ± 1.41
1.64 ± 1.27
0.750
0.960
End
4.36 ± 0.86
1.64 ± 1.13
0.000
0.000
0.000
0.598
Total grain
Baseline
4.92 ± 0.22
4.80 ± 0.35
0.802
0.792
End
4.94 ± 0.47
4.93 ± 0.33
0.858
0.702
0.873
0.532
Whole grain
Baseline
0.4 ± 0.1
0.13 ± 0.07
0.036
0.021
End
3.1 ± 1.3
0.13 ± 0.49
0.000
0.000
0.000
0.256
Milk
Baseline
0.89 ± 0.62
0.77 ± 0.34
0.344
0.099
End
5.52 ± 2.23
0.64 ± 0.53
0.000
0.000
0.000
0.242
Meat and beans
Baseline
6.44 ± 1.95
6.36 ± 2.31
0.881
0.329
End
7.86 ± 2.03
5.9 ± 1.99
0.000
0.000
0.005
0.237
Oils
Baseline
7.25 ± 1.81
7.60 ± 1.12
0.377
0.429
End
8.41 ± 2.25
8.32 ± 1.15
0.843
0.754
0.025
0.032
Saturated fat
Baseline
7.38 ± 1.54
7.31 ± 1.66
0.849
0.544
End
8.65 ± 1
7.56 ± 1.41
0.001
0.000
0.001
0.520
Sodium
Baseline
4.12 ± 2.76
5.80 ± 3.44
0.040
0.028
End
6.97 ± 2.54
4.61 ± 3.15
0.002
0.024
0.000
0.031
SoFAAS
Baseline
17.20 ± 2.12
16.66 ± 1.97
0.211
0.487
End
19.10 ± 1.2 5
17.76 ± 1.83
0.002
0.002
0.000
0.051
Total score
Baseline
60.58 ± 6.31
62.05 ± 5.7
0.350
0.283
End
83.34 ± 5.12
63.44 ± 7.49
0.000
0.000
0.000
0.203
SoFAAS. Calories from solid fats, alcoholic beverages, and added sugars. Data were expressed as mean ± SD. resulted from independent sample -test; resulted from ANCONA test (adjustment for age and energy intake); and resulted from paired sample -test.
