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Table 4 Percentage of respondents adding iron-fortified cubes and green leafy vegetables to stews and soups and mean number of iron-fortified cubes and bunches of green leafy vegetables added to stews and soups (per 2 weeks)

From: The effect of the “Follow in my Green Food Steps” programme on cooking behaviours for improved iron intake: a quasi-experimental randomized community study

  Percentage of participantsa Meanb (se)    
Control Intervention Control Intervention ChiSq (df) p-value r
Adding Cubes to stews Baseline 76% 93% 2.5 (0.2) 2.9 (0.2) 15.3 < 0.0001  
Change 6% 7% 0.8 (0.2) 0.7 (0.2) 0.1 ns  
Adding Greens to stews Baseline 5% 3% 0.1 (0.03) 0.0 (0.0) 1.7 ns  
Change 5% 41% 0.02 (0.04) 0.30 (0.03) 68.9 <.0001 0.36
Adding Cubes to soups Baseline 76% 71% 1.4 (0.1) 2.0 (0.2) 1.21 ns  
Change 2% 28% 0.4 (0.1) 0.9 (0.2) 17.9 <.0001 0.20
Adding Greens to soups Baseline 85% 83% 1.4 (0.1) 1.8 (0.1) 6.0 0.01  
Change 10% 13% 0.5 (0.1) −0.1 (0.1) 13.4 0.0003 0.15
  1. se standard error
  2. aPercentage of participants adding cubes or greens to their dishes
  3. bMean number of cubes or bunches of greens added per 2 weeks