Individualized Tailor-Made Dietetic Intervention Program at Schools Enhances Eating Behaviors and Dietary Habits in Obese Hispanic Children of Low Socioeconomic Status
Table 3
Comparison of food groups intake at baseline and end of dietetic intervention.
Sample size
Daily servings
Days/week
Baseline
End of intervention
95% CI*
value
Baseline
End of intervention
95% CI*
value
Fruits
(0.087, 0.606)
0.00
(0.39, 1.48)
0.00
Vegetables
(−0.027, 0.374)
0.09
(−0.13, 0.92)
0.14
Whole grains
(−2.33, −0.797)
0.00
(−0.06, 0.10)
0.64
Beans and peas
(−1.12, −0.64)
0.00
(−1.23, −0.20)
0.00
Meats
Fish/poultry
(−0.73, 0.00)
0.05
(0.25, 1.31)
0.00
Processed meats
(−1.30, −0.58)
0.00
(−1.72, −0.73)
0.00
Dairy
Cheese
(−0.52, 0.13)
0.24
(−0.84, 0.24)
0.28
Whole fat milk
(−0.76, −0.30)
0.00
(−0.68, 0.38)
0.58
Fats
Oils
(−2.78, −1.95)
0.00
(0.03, 0.56)
0.03
Saturated fat
(−0.96, −0.42)
0.00
(−1.61, −0.56)
0.00
Sweets
Sweets
(−0.92, −0.06)
0.02
(−1.58, −0.04)
0.03
Sugar sweetened beverages
(−1.78, −0.96)
0.00
(−2.98, −1.67)
0.00
Fast food
Fast food meals
(−0.61, −0.05)
0.02
(−0.09, 0.26)
0.32
Chips, French fries
(−0.69, −0.20)
0.00
(−1.87, −0.78)
0.00
Desserts, refined grain bakery
(−1.07, −0.25)
0.00
(−1.90, −0.65)
0.00
Water
(1.43, 2.43)
0.00
(0.29, 1.12)
0.00
Data represent mean ± standard deviation. Confidence interval for the mean difference. The significance level used in paired -test was 0.05.
