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Table 1 Baseline characteristics of subjects at randomisation according to intervention groups: n = 178

From: Tailored, iterative, printed dietary feedback is as effective as group education in improving dietary behaviours: results from a randomised control trial in middle-aged adults with cardiovascular risk factors

  Tailored dietary feedback group Small Group nutrition education group Control Group
  n   n   n  
Gender (M/F) 58 29/29 58 26/32 62 30/32
Education, y n % n % n %
   12 or less (%) 33 57 31 53 28 45
   >12 (%) 25 43 27 47 34 55
Smokers (%) 0 0 1 2 3 5
Body Mass Index categories (%) n % n % n %
   up to 25 11 20 11 20 15 25
   >25 to 30 20 34 24 43 23 38
   >30 to 35 20 34 11 20 15 25
   >35 to 40 1 2 5 9 5 8
   >40 2 3 5 9 3 5
  n mean (SD) n mean (SD) n mean (SD)
Age (y) 56 54.6 (7.0) 58 53.4 (6.5) 62 54.0 (7.0)
Weight (kg) 56 82.8 (14.5) 58 83.9 (18.7) 61 85.3 (21.0)
Body Mass Index 54 29.0 (4.6) 56 30.1 (6.1) 61 29.0 (5.7)