Improving perceptions of healthy food affordability: results from a pilot intervention

Table 1 Sociodemographic characteristics and group differences in mean (SD) of perceived affordability of healthy food at each time point

	Whole sample (n = 66)	Control (n = 24)	Intervention (n = 42)	p^a
	%	%	%
Age: mean (SD)	40.2 (6.1)	40.1 (6.3)	40.5 (5.9)	.802
Education				.063
Not tertiary	60.6	45.8	69.0
Tertiary	39.4	54.2	31.0
Household income				.879
Low ($0-999/week)	24.2	20.8	26.2
Medium ($10000-1999/week)	28.2	33.3	26.2
High ($2000+/week)	27.3	29.2	26.2
Undisclosed	19.7	16.7	21.4
Number of children				.625
One	22.7	29.2	19.0
Two	57.6	54.2	59.5
Three or more	19.7	16.7	21.4
	Mean (SD)	Mean (SD)	Mean (SD)	p^b
T1 (baseline) perceived affordability of healthy food: mean (SD)	25.3 (11.6)	25.8 (11.3)	25.1 (11.9)	.587
T2 perceived affordability of healthy food: mean (SD)	21.1 (10.8)	25.9 (11.8)	18.3 (9.1)	.004
T3 perceived affordability of healthy food: mean (SD)	22.0 (10.6)	25.5 (11.1)	19.9 (9.9)	.009

^aDifferences between control and intervention groups were assessed by t-tests for age, and chi-square tests for categorical characteristics.
^bDifferences between control and intervention groups were assessed using separate one-way ANCOVAs with perceived affordability of healthy foods at each time point (outcome) with group as the predictor, and adjusting for age, highest level of education, household income, and number of children.

ISSN: 1479-5868