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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