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Table 1 Baseline characteristics of study participants across three conditionsa,b

From: Effects of eating with an augmented fork with vibrotactile feedback on eating rate and body weight: a randomized controlled trial

Variable NFC (n = 51) VFC (n = 44) VFC+ (n = 46)
Age, y (SD) 50.6 (11.0) 49.6 (11.0) 47.40 (14.4)
Female, n (% of questionnaire respondents) 21 (58% of 36) 26 (59% of 44) 22 (65% of 34)
BMI, kg/m2 (SD) 31.7 (5.2) 31.2 (4.4) 31.6 (3.9)
Perceived eating ratec (SD) 7.7 (1.3) 7.6 (1.1) 7.7 (1.3)
Has eating discomfortd (%) 3% 2% 0%
Has stomach complaintsd (%) 18 (47%) 26 (55%) 20 (53%)
Has diabetes type Id (%), IId (%) 3 (9%), 2 (6%) 2 (5%), 9 (21%) 5 (14%), 0 (0%)
Is on a dietd (% of Q1 respondents) 10 (29%) of 36 15 (34%) of 44 15 (43%) of 34
  1. a – NFC, no feedback condition; VFC, vibrotactile feedback condition, VFC+, vibrotactile + visual feedback condition
  2. b – All data are for those participants allocated to the intervention (NFC n = 51; VFC, n = 44, VFC+, n = 46) AND filled out the premeasurement questionnaire (NFC n = 36; VFC, n = 44, VFC+, n = 34)
  3. c – On a scale from 1 to 10
  4. d – Dichotomous scale: Yes / No