Mean | Std Dev | Median | Range | All (n = 41) | Healthy Group (n = 27) | Less Healthy Group (n = 14) | p-value | |
---|---|---|---|---|---|---|---|---|
5-point scale | % most of the time/very often/always | |||||||
Add more fruit and vegetables to menu items | 3.1 | 1.2 | 3.0 | (1–5) | 68% | 78% | 50% | 0.089c |
Reduce fat used to cook food | 3.1 | 1.5 | 3.0 | (1–5) | 56% | 59% | 50% | 0.742 |
Bake, broil, grill, or steam instead of frying or sauteeinga1 | 2.8 | 1.4 | 3.0 | (1–5) | 55% | 54% | 57% | 1.000 |
Choose products lower in salt or sodiuma1 | 2.8 | 1.2 | 2.5 | (1–5) | 50% | 58% | 36% | 0.320 |
Reduce the amount of sugar or other sweetenersa1 | 2.7 | 1.2 | 2.5 | (1–5) | 50% | 54% | 43% | 0.741 |
Use whole grains instead of refined floursa1 | 2.5 | 1.3 | 2.0 | (1–5) | 40% | 42% | 36% | 0.746 |
Reduce the portion size of meat and substitute beans or grains | 2.4 | 1.3 | 2.0 | (1–5) | 32% | 37% | 21% | 0.482 |
Use vegetable, fruit, or starch purees to add moisture instead of fats | 2.2 | 1.4 | 2.0 | (1–5) | 32% | 37% | 21% | 0.482 |
Use fruit juices, broth, or other subs for oil in dressings and marinadesa1 | 2.1 | 1.2 | 2.0 | (1–5) | 30% | 42% | 7% | 0.030b |
Use low-fat/nonfat milk or cheese instead of whole milk, cream, or cheese | 1.6 | 0.9 | 1.0 | (1–5) | 7% | 7% | 7% | 1.000 |