The Effects of Food Labelling on Postexercise Energy Intake in Sedentary Women
Table 4
Perceived healthiness rating of the lunch for all four experimental conditions .
RL
RH
EL
EH
Exact sig. (P)
Between condition differences
Labelling
Exercise status
Pairs differences
Healthiness (/8(SD))
Pasta
5.9 (1.2)
3.8 (1.4)
5.5 (1.3)
4.2 (1.5)
<0.001
<0.001
0.488
RL-RH RL-EH RH-EL EL-EH
Yogurt
6.4 (1.0)
4.8 (1.4)
6.4 (1.7)
4.7 (1.8)
0.001
<0.001
0.5
RL-RH RL-EH
Cookies
3.9 (1.5)
3.3 (1.9)
3.6 (1.3)
2.6 (1.3)
0.006
NA
NA
NA
Effect on weight (/8(SD))
Pasta
4.7 (1.1)
6.4 (1.2)
5.0 (0.7)
6.1 (1.1)
<0.001
<0.001
0.478
RL-RH RL-EH RH-EL EL-EH
Yogurt
4.1 (0.9)
5.1 (1.1)
3.9 (0.9)
5.1 (1.2)
<0.001
<0.001
0.247
RL-RH RL-EH RH-EL EL-EH
Cookies
5.8 (1.3)
6.5 (1.3)
5.9 (1.2)
6.6 (1.1)
0.01
NA
NA
NA
Appropriateness in a healthy menu (/8(SD))
Pasta
6.1 (1.1)
3.5 (1.7)
5.4 (1.3)
3.7 (1.8)
<0.001
<0.001
0.169
RL-RH RL-EH RH-EL EL-EH
Yogurt
6.7 (1.2)
4.9 (1.7)
6.5 (1.6)
4.6 (1.7)
0.003
<0.001
0.223
RL-RH RL-EH
Cookies
3.9 (1.6)
2.6 (1.2)
3.9 (1.6)
3.0 (2.0)
0.002
0.001
0.477
RL-RH
Between condition differences are tested with Friedman test. Main effect and pairs differences are tested with Wilcoxon test only when Friedman test is found to be significant. . Bonferroni correction is used to correct for multiple analysis and as a result the level of significance is set at
