Table 4 Pearson correlations of Study variables with FNL, INL and CNL and Diet Behavior and Food Label Use
Variable | FNL (131) R2 p-value | INL (131) R2 p-value | CNL (143) R2 p-value |
|---|---|---|---|
FNL | 0.045 0.60 | -0.09 0.33 | |
INL | 0.045 0.60 | 0.23 0.008 | |
Food Label | |||
Use of Label | -0.20 0.02 | 0.15 0.09 | 0.12 0.16 |
Look on ingredients | -0.11 0.23 | 0.52 0.000 | 0.23 0.006 |
Low fat | -0.14 0.12 | 0.32 0.000 | 0.04 0.62 |
Low calorie | -0.11 0.19 | 0.44 0.000 | 0.11 0.18 |
Serving size | 0.01 0.91 | 0.30 0.000 | 0.09 0.3 |
Health Benefit | -0.12 0.16 | 0.34 0.000 | 0.08 0.32 |
Age (y) | -0.02 0.79 | 0.10 0.25 | 0.10 0.23 |
BMI (Kg/m2) | -010 0.24 | 0.03 0.71 | -0.12 0.15 |
Diet Behavior | |||
Use of low calorie fat products | 0.14 0.11 | 0.27 0.002 | 0.02 0.84 |
Use of low fat meat | 0.002 0.98 | 0.28 0.002 | 0.08 0.34 |
Use of low fat milk | 0.07 0.43 | 0.14 0.10 | -0.03 0.73 |
Use of low fat cheese | -0.01 0.93 | 0.13 0.14 | 0.03 0.72 |
Use of frozen Yogurt | -0.003 0.97 | 0.12 0.18 | 0.08 0.34 |
Use of low calorie seasoning | -0.14 0.1 | 0.22 0.01 | 0.13 0.11 |
Use of fried Potatoes | -0.04 0.65 | -0.17 0.056 | -0.04 0.60 |
Frying veggi | 0.15 0.09 | -0.11 0.20 | 0.03 0.70 |
Adding cheese and mayonnaise | 0.06 0.49 | -0.11 0.23 | -0.25 0.003 |
Use of Butter on breadand cake | -0.03 0.75 | -0.03 0.73 | -0.23 0.006 |
Avoid fat | 0.07 0.4 | 0.25 0.003 | 0.15 0.06 |
Use of fried chicken | 0.09 0.29 | -0.22 0.01 | -0.11 0.18 |
Remove chicken skin | 0.09 0.28 | 0.32 0.000 | 0.05 0.57 |