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Table 3 Proportion of vegetable-rich meal orders, n (%)a by individual characteristics during the intervention and control periods

From: Effectiveness of a low-value financial-incentive program for increasing vegetable-rich restaurant meal selection and reducing socioeconomic inequality: a cluster crossover trial

  Control period Intervention period
Total (n = 6301) Vegetable-rich meal orders (n = 356) Total (n = 6650) Vegetable-rich meal orders (n = 456)
Age (years)
 34 or below 908 (14.4) 88 (9.7) 1654 (24.9) 79 (4.8)
 35–49 892 (14.2) 117 (13.1) 1270 (19.1) 128 (10.1)
 50–64 2192 (34.8) 67 (3.1) 2702 (40.6) 118 (4.4)
 65 or above 2267 (36.0) 70 (3.1) 1012 (15.2) 119 (11.8)
Female 2478 (39.3) 206 (8.3) 4046 (60.8) 315 (7.8)
Has a history of serious medical conditions 2332 (37.0) 108 (4.6) 3250 (48.9) 147 (4.5)
Resident in the Adachi Ward 3626 (57.5) 208 (5.7) 2862 (43.0) 288 (10.1)
Educational attainment
 High school or less 2141 (34.0) 116 (5.4) 1673 (25.2) 170 (10.2)
 Vocational/technical school/junior college 603 (9.6) 81 (13.4) 585 (8.8) 97 (16.6)
 University/college or higher 2826 (44.9) 133 (4.7) 4151 (62.4) 150 (3.6)
Employment status
 Regular employee 2530 (40.2) 168 (6.6) 3561 (53.5) 166 (4.7)
 Irregular employee 1512 (24.0) 53 (3.5) 778 (11.7) 97 (12.5)
 Self-employed 77 (1.2) 33 (42.9) 237 (3.6) 32 (13.5)
 Unemployed 1514 (24.0) 86 (5.7) 2010 (30.2) 132 (6.6)
Average lunch expenditures per day
 450 yen or less 1580 (25.1) 29 (1.8) 2009 (30.2) 50 (2.5)
 451–850 yen 2477 (39.3) 137 (5.5) 2901 (43.6) 175 (6.0)
 851 yen or more 2233 (35.4) 179 (8.0) 1617 (24.3) 210 (13.0)
Participating in the campaign twice or more during one period 53 (0.8) 18 (34.0) 478 (7.2) 36 (7.5)
Visiting with other(s) 3083 (48.9) 235 (7.6) 4248 (63.9) 341 (8.0)
Visiting not mainly for a meal 2980 (47.3) 21 (0.7) 1190 (17.9) 42 (3.5)
Familiar with the “Adachi beji-tabe-raifu” program before the visit
 Yes 4880 (77.4) 263 (5.4) 5816 (87.5) 276 (4.7)
 No 842 (13.4) 82 (9.7) 786 (11.8) 162 (20.6)
Usual type of lunch
 Homemade (boxed lunch) 2549 (40.5) 133 (5.2) 1776 (26.7) 216 (12.2)
 Bought at retail shops 543 (8.6) 76 (14.0) 1370 (20.6) 72 (5.3)
 Eaten at a restaurant 3072 (48.8) 114 (3.7) 3264 (49.1) 131 (4.0)
Consider health when selecting food/meals
 Always, often 5052 (80.2) 300 (5.9) 4898 (73.7) 386 (7.9)
 Not often, rarely 1245 (19.8) 52 (4.2) 1696 (25.5) 59 (3.5)
Interest in eating vegetables
 High 2312 (36.7) 140 (6.1) 2441 (36.7) 224 (9.2)
 Low 3352 (53.2) 185 (5.5) 4095 (61.6) 183 (4.5)
  1. aThe percentage of “Total” column is the column percentage, and the “Vegetable-rich meal orders” column is the row percentage, respectively