A Randomized Clinical Trial of Nutrition Education for Improvement of Diet Quality and Inflammation in Iranian Obese Women
Table 4
Component relative intake of HEI in the study groups at the baseline and end of study.
Components of HEI
Educated group ()
Noneducated group ()
Total fruit (cup per 1000 kcal)
Baseline
0.53 ± 0.300
0.51 ± 0.19
0.246
0.689
End
1.53 ± 0.62
0.64 ± 0.24
0.000
0.000
0.000
0.084
Whole fruit (cup per 1000 kcal)
Baseline
0.25 ± 0.12
0.18 ± 0.09
0.235
0.315
End
0.43 ± 0.27
0.20 ± 0.29
0.000
0.000
0.012
0.205
Total vegetables (cup per 1000 kcal)
Baseline
0.73 ± 0.33
0.77 ± 0.25
0.565
0.339
End
1.31 ± 0.32
0.76 ± 0.36
0.000
0.000
0.000
0.775
Dark green and orange vegetables and legumes (cup per 1000 kcal)
Baseline
0.12 ± 0.12
0.13 ± 0.10
0.706
0.6 53
End
0.59 ± 0.30
0.13 ± 0.09
0.000
0.000
0.000
0.998
Total grain (oz per 1000 kcal)
Baseline
5.92 ± 0.91
6.87 ± 0.89
0.551
0.004
End
7.30 ± 0.72
6.61 ± 1.26
0.000
0.000
0.049
0.063
Whole grain (oz per 1000 kcal)
Baseline
0.32 ± 0.07
0.62 ± 0.16
0.000
0.000
End
0.85 ± 0.42
0.28 ± 1.04
0.000
0.000
0.000
0.256
Milk (cup per 1000 kcal)
Baseline
0.11 ± 0.08
0.10 ± 0.04
0.138
0.103
End
0.61 ± 0.244
0.08 ± 0.06
0.000
0.000
0.000
0.242
Meet and beans (oz per 1000 kcal)
Baseline
1.62 ± 0.52
1.66 ± 0.73
0.613
0.591
End
1.76 ± 0.56
1.48 ± 0.50
0.030
0.025
0.318
0.130
Oils (gr per 1000 kcal)
Baseline
9.81 ± 4.74
11.12 ± 2.42
0.553
0.127
End
7.13 ± 2.32
13.80 ± 3.75
0.000
0.000
0.009
0.000
Saturated fat (% of energy)
Baseline
12.85 ± 2.13
13.47 ± 2.12
0.268
0.419
End
8.57 ± 2.02
13.31 ± 1.80
0.000
0.000
0.000
0.614
Sodium (gr per 1000 kcal)
Baseline
1.82 ± 1.20
1.64 ± 1.09
0.554
0.356
End
1.02 ± 0.71
1.72 ± 0.97
0.011
0.025
0.000
0.341
SoFAAS (% of energy)
Baseline
4.84 ± 1.50
6.72 ± 2.32
0.001
0.013
End
5.17 ± 2.07
7.88 ± 1.83
0.000
0.000
0.432
0.044
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.
