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Table 1 Characteristics of study population

From: Menu-engineering in restaurants - adapting portion sizes on plates to enhance vegetable consumption: a real-life experiment

  Total study population (N = 1006) Intervention period (N = 536) Control period (N = 470)
Age (mean) 48.6 years 47.9 years 49.3 years
Gender:    
 Male 46.0% 44.1% 47.7%
 Female 54.0% 55.9% 52.3%
Education:    
 High level (i.e., college or university) 36.6% 35.8% 37.3%
 Medium level (i.e., vocational education) 28.4% 28.4% 28.3%
 Low level (i.e., primary education or secondary education 35.0% 35.8% 34.4%
Children:    
 Yes 68.8% 69.8% 67.9%
 No 31.2% 30.2% 32.1%
Reason restaurant visit:    
 Private (leisure) reasons 97.3% 96.8% 97.8%
 Business reasons 2.7% 3.2% 2.2%
Frequency restaurant visit:    
 First time 42.9% 43.2% 42.6%
 1–2 times a year or less 25.6% 25.2% 26.0%
 3–6 times a year 20.2% 22.0% 18.7%
 7 times a year or more 11.3% 9.6% 12.7%
Frequency going out for dinner:    
 Once a month or more 33.8% 35.1% 32.6%
 10–12 times a year 20.9% 18.8% 22.7%
 7–9 times a year 15.3% 15.2% 15.4%
 3–6 times a year 23.9% 26.1% 21.9%
 1–2 times a year or less 6.2% 4.7% 7.5%