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Table 3 Consumption frequencies (days/week) of cereal index, fruit and vegetable index and food items included within 1

From: Effects of a healthy food supply intervention in a military setting: positive changes in cereal, fat and sugar containing foods

   T0 T1 T2
mean SD mean SD mean SD
Cereal Index Control 2.48 1.39 3.79* 1.39 2.98*† 1.34
  Intervention 3.02 1.46 3.94* 1.35 3.3*† 1.43
  Difference (p) <0.001   0.199   0.006  
Rye and crisp bread Control 3.51 2.39 4.62* 1.72 3.81† 1.82
  Intervention 4.47 2.25 4.59 1.86 4.00*† 1.96
  Difference (p) <0.001   0.840   0.258  
Mixed bread Control 2.54 2.05 2.65 1.64 2.69 1.51
  Intervention 3.15 2.21 2.78* 1.72 2.84* 1.67
  Difference (p) 0.001   0.361   0.253  
Porridges and cereals Control 1.45 2.07 4.15* 2.15 2.47*† 2.08
  Intervention 1.54 2.00 4.46* 2.09 3.06*† 2.21
  Difference (p) 0.589   0.076   0.001  
Fruit and Vegetable Index Control 2.24 1.68 2.79* 1.6 2.34† 1.53
  Intervention 2.95 1.82 2.66* 1.54 2.46*† 1.51
  Difference (p) <0.001   302   0.354  
Fruit and berries Control 1.96 1.81 2.31* 1.71 2.17 1.62
  Intervention 2.58 2.04 1.94* 1.48 2.03* 1.56
  Difference (p) <0.001   0.006   0.308  
Fresh vegetables and salads Control 2.53 2.03 3.29* 2.04 2.52† 1.82
  Intervention 3.34 2.12 3.38 2.16 2.91*† 1.95
  Difference (p) <0.001   0.601   0.014  
  1. 1 At baseline (T0), 8 weeks of military service (T1) and 6 months of military service (T2) in the control and intervention groups (n = 604).
  2. * Mean value significantly different from that at baseline (T0, p < 0.05).
  3. † Mean value significantly different from that at 6 months (T1, p < 0.05).