Effects of meal preparation training on body weight, glycemia, and blood pressure: results of a phase 2 trial in type 2 diabetes

Table 3 Changes from baseline to the final assessment (n=53)

		95% CI [ ⁱ]
Changes in Clinical Measures
≥5% weight loss, % (No.)	18.9 (10)	9.4, 32
Percent weight change, Mean (SD)	−2.2 (5.1)	−3.6, -0.8
BMI, kg/m^2b, Mean (SD)	−0.9 (1.8)	−1.3, -0.4
Systolic blood pressure, mm Hg, Mean (SD)	−3.5 (15.8)	−7.8, 0.9
Diastolic blood pressure, mm Hg, Mean (SD)	−0.1 (10.4)	−3.0, 2.8
HbA1c, %, Mean (SD) [^j]	−0.3 (1.0)	−0.6, -0.1
Changes in Dietary Intakes
Total energy, kcal/day, Mean (SD)	−239 (612)	−408, -70
Protein, % of total energy intake, [^k] Mean (SD)	0.8 (3.7)	−0.2, 1.8
Carbohydrate, % of total energy intake^c, Mean (SD)	−2.1 (7.4)	−4.2, -0.1
Fat, % of total energy intake^c, Mean (SD)	1.2 (7.2)	−0.8, 3.2
Saturated fat, % of total energy intake³, Mean (SD)	0.5 (2.6)	−0.2, 1.3
Fibre, g/day, Mean (SD)	−1.8 (7.3)	−3.8, 0.2
Sodium, mg/day, Mean (SD)	−384 (951)	−646, -122
Changes in Step Counts
Step Counts, steps/day, Mean (SD)^a	869 (2180)	198, 1540
Changes in Psychobehavioural Characteristics
Weight Efficacy Life-Style Scores, [ ^l ] Mean (SD)
Availability Subscale	2.3 (6.9)	0.4, 4.2
Negative Emotions Subscale	2.7 (6.6)	0.9, 4.5
Physical Discomfort Subscale	2.1 (5.4)	0.6, 3.6
Positive Activities Subscale	2.3 (5.2)	0.8, 3.7
Social Pressure Subscale	1.9 (6.0)	0.3, 3.6
Total WEL Score	11.2 (23.7)	4.7, 17.8
Hours/day spent cooking and washing up, Mean (SD)
Weekdays	0.5 (1.7)	0.03, 1.0
Weekend days	0.04 (1.3)	−0.3, 0.4
Frequency of eating out (days/week), Mean (SD)¹	0.1 (1.0)	−0.3, 0.4

ⁱ 95% confidence intervals.
^j. Change in HbA1c was based on a sample size of 51; Change in step counts was based on a sample size of 43 and represented the difference between the average steps per day taken during weeks 13 to 15 and the average steps per day taken during weeks 1 to 3; Change in frequency of eating out was based on a sample size of 33 and represented the difference between the average percentage of days eating out in a week during weeks 13 to 15 and the average percentage of days eating out in a week during weeks 1 to 3.
^k. Assuming that 1 gram of protein equals 4 kcal, 1 gram of carbohydrates equals 4 kcal, 1 gram of total fat equals 9 kcal and 1 gram of saturated fat equals 9 kcal.
^l A higher score is indicative of a greater ability to resist eating under the given condition. WEL subscale scores range from 0 to 36. The Total WEL Score ranges from 0 to 180.

ISSN: 1479-5868