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Table 2 Test foods and self-served amounts of test foods by experimental condition

From: ServAR: An augmented reality tool to guide the serving of food

     Real food equivalent self-served amount (g) by condition
Test Food Average replica foods in reference serving sizea (g) Convers-ion Factor Real food equivalent of reference serving sizeb (g) Control (N = 30) Information only (N = 30) ServAR tool (N = 30)
  M IQR P M IQR P M IQR P
Broccoli 58.5 0.838 49.0 68.3 36.0 <.001* 59.3 21.4 .003* 58.0 19.7 <.001*
Carrots 47.2 1.100 51.9 47.6 24.2 .688 49.0 22.6 .959 61.3 17.1 .001*
Cauliflower 57.7 0.781 45.1 63.8 36.7 .001* 56.6 31.6 <.001* 49.6 13.3 .007
Green beans 56.8 0.730 41.5 51.5 26.3 .001* 48.7 24.1 .003* 48.4 12.0 <.001*
Pasta 54.2 0.834 45.2 83.2 42.1 <.001* 53.2 31.7 .005* 45.2 12.1 .765
Potato 81.7 0.907 74.1 100.9 47.2 .001* 86.6 30.4 .001* 89.8 17.7 <.001*
Kidney beans 77.2 1.087 83.9 67.1 25.0 <.001* 62.8 34.8 .003* 84.8 25.5 .719
Rice 73.2 1.813 132.7 131.0 68.9 .453 97.0 63.5 .001* 145.9 42.6 .043
Sweet corn 79.7 1.040 82.9 53.3 18.7 <.001* 53.0 32.8 <.001* 67.6 13.0 <.001*
  1. M Median, IQR Interquartile range
  2. *Significantly different; Bonferroni corrected p-value applied
  3. aAverage of triplicate weights of replica foods in the reference serving size (1/2 cup)
  4. bAs validated replica foods were used as the test foods, a real food equivalent weight needed to be calculated. Weight of average replica food serving multiplied by conversion factor to calculate weight of real food equivalent of reference serving size; Wilcoxon signed-rank test compared weight of real food equivalent in reference serving size to median real food equivalent served weight