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Table 3 Results of WinFood7® at t0 and t3 in relation to the food consumption of the IG

From: Effects of nutrition motivational intervention in patients affected by type 2 diabetes mellitus: a longitudinal study in Naples, South Italy

  Average (t0) Average (t3)
LIST OF COMPONENTS
 Calories Kcal 2152.88 1588.04
 Alcohol Kcal 103.18 92.40
 Protein g 119.07 73.22
 Lipids g 100.83 49.83
 Glycids available g 176.94 199.83
 Starch g 48.15 67.61
 Oligosaccharides g 90.91 92.71
 Total fibre g 20.78 21.84
 Cholesterol mg 954.21 359.70
 Saturated fatty acids g 34.17 15.61
 Polyunsaturated fatty acids g 9.35 5.23
 Monounsaturated fatty acids g 49.02 25.58
 Calcium mg 1379.68 897.76
 Sodium mg 2794.45 1252.95
 Potassium mg 4207.25 3872.02
% BREAKDOWN AMONG MEALS (calories)
 Breakfast % 29.40 18.26
 Snacks % 22.08 18.12
 Lunch % 29.84 36.86
 Dinner % 18.68 26.77