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Table 2 Total weight and proportions of food groups for the choice conditions in studies 1 and 2

From: Boosting healthy food choices by meal colour variety: results from two experiments and a just-in-time Ecological Momentary Intervention

  Colourful Typical Healthya Low caloriea Variedb ANOVA
M SD M SD M SD M SD M SD F dfs p ηpb
Study 1
 Total weight (g) 995.97 311.91 932.58 286.88 917.95 281.90 743.80 267.28    31.81 3, 246 < .001 .28
 % vegetables 26.39 9.56 21.31 12.40 29.00 12.22 36.07 15.15    32.66 2.71, 222.00c < .001 .29
 % fruit 28.46 14.26 11.65 11.73 20.82 11.88 18.52 14.27    27.59 2.56, 210.22c < .001 .25
 % grains and starches 11.61 6.48 12.93 8.73 12.48 8.30 4.86 6.32    24.58 2.64, 216.53c < .001 .23
 % protein sources 6.21 6.51 8.53 8.62 8.37 7.97 8.80 10.87    2.57 2.73, 223.57c .061 .03
 % dairy 6.45 9.66 5.19 8.60 3.24 6.96 1.28 4.76    8.02 2.55, 209.30c < .001 .09
 % fats 10.11 7.76 15.30 10.92 6.42 6.51 4.25 4.64    33.80 2.48, 203.30c < .001 .29
 % sugary extras 5.05 9.54 9.26 13.96 0.44 3.03 0.03 0.28    24.26 1.80, 147.53c < .001 .23
 % drinks 5.71 10.37 15.83 16.29 19.23 11.73 26.19 12.63    50.34 3, 246 < .001 .38
Study 2
 Total weight (g) 1173.91 770.78 994.57 317.65      1107.28 363.11 1.70 1.23, 50.39c .199 .04
 % vegetables 25.21 10.32 22.13 11.59      20.78 10.54 2.65 2, 82 .077 .06
 % fruit 29.89 16.92 10.73 11.33      18.51 11.29 28.00 1.73, 70.89c < .001 .41
 % grains and starches 11.57 6.83 15.67 9.05      14.01 6.80 4.64 1.59, 65.11c .019 .10
 % protein sources 7.19 9.83 7.90 8.60      10.29 9.07 2.34 2, 82 .102 .05
 % dairy 4.72 7.39 6.39 9.02      4.52 6.91 .89 2, 82 .415 .02
 % fats 9.47 8.31 16.14 10.64      14.50 10.98 7.26 2, 82 .001 .15
 % sugary extras 5.36 8.19 5.30 9.94      5.42 8.20 .00 2, 82 .997 .00
 % drinks 6.59 9.35 15.74 12.69      11.97 10.50 10.26 2, 82 < .001 .20
  1. aWas only assessed in Study 1
  2. bWas only assessed in Study 2
  3. cGreenhouse-Geisser corrected