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Table 4 Intervention Satisfaction, Client Meal Supplementation, and Perceived Entrée Size

From: A pilot randomized controlled trial comparing nutritious meal kits and no-prep meals to improve food security and diet quality among food pantry clients

 

Across participants (N = 66)

Group 1

Meal Kits

(N = 35)

Group 2

No-prep

(N = 31)

Difference between groups

Intervention satisfaction

16.56

2.60

17.29

2.31

15.74

2.70

0.015*

Added extra seasoning

 

0.727

Yes

44(67%)

24(69%)

20(65%)

 

No

22(33%)

11(31%)

11(35%)

 

Added extra food

 

0.993

Yes

17(26%)

9(26%)

8(26%)

 

No

49(74%)

26(74%)

23(74%)

 

Added extra snacks

 

0.896

Yes

25(38%)

13(37%)

12(39%)

 

No

41(62%)

22(63%)

19(61%)

 

Breakfast entrée size

 

0.385

Not enough food

15(23%)

6(17%)

9(29%)

 

The right amount of food

48(73%)

28(80%)

20(65%)

 

Too much food

3(5%)

1(3%)

2(7%)

 

Dinner entrée size

 

< 0.001***

Not enough food

8(12%)

0(0%)

8(26%)

 

The right amount of food

57(86%)

35(100%)

22(71%)

 

Too much food

1(2%)

0(0%)

1(3%)

 
  1. Values are n(%) for categorical variables and mean ± standard deviation for continuous variables; *=p < .05, **=p < .01, ***=p < .001
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