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Table 4 Results of the multilevel models to analyse the relationship between perceived meal colour variety and the consumption of seven food groups

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

Predictor

Random slopes model (fixed effects)

Random intercept model (fixed effects)

b

SE

t

df

p

b

SE

t

df

p

Model 1: proportion of vegetables

 Intercept

0.307

0.011

27.67

80.33

< .001

0.307

0.011

27.66

80.40

< .001

 Perceived meal colour variety

0.003

0.000

7.73

72.79

< .001

0.003

0.000

9.55

1132.30

< .001

Model 2: proportion of fruit

 Intercept

0.057

0.007

7.86

79.83

< .001

0.057

0.007

8.02

77.53

< .001

 Perceived meal colour variety

−0.001

0.000

−2.81

81.17

.006

−.001

0.000

−3.96

1130.00

< .001

Model 3: proportion of grains and starches

 Intercept

0.338

0.011

29.96

78.71

< .001

0.338

0.011

29.98

78.76

< .001

 Perceived meal colour variety

−0.002

0.000

−3.87

65.54

< .001

−.002

0.000

−5.18

1130.25

< .001

Model 4: proportion of sugary extras

 Intercept

0.019

0.004

4.83

69.97

< .001

0.018

0.004

4.91

72.82

< .001

 Perceived meal colour variety

−0.001

0.000

−2.05

74.45

.044

−0.000

0.000

−2.93

1126.25

.003

Model 5: proportion of protein

 Intercept

0.110

0.010

10.80

81.00

< .001

0.110

0.010

10.79

81.02

< .001

 Perceived meal colour variety

0.000

0.000

1.09

68.75

.278

0.000

0.000

1.16

1131.90

.248

Model 6: proportion of dairy

 Intercept

0.115

0.009

13.45

80.27

< .001

0.115

0.009

13.45

80.20

< .001

 Perceived meal colour variety

−0.000

0.000

−0.87

556.23

.387

−0.000

0.000

−0.83

1131.74

.409

Model 7: proportion of fried foods

 Intercept

0.054

0.006

8.93

73.19

< .001

0.054

0.006

9.00

71.67

< .001

 Perceived meal colour variety

−0.000

0.000

−1.98

141.01

.049

−0.000

0.000

−1.76

1123.69

.079