Table 3 Comparison of one-season and one-year net effects of the F3HK intervention on self-reported outcomes, 2016-2018
| Â | One-season Change Net Intervention Effect (n=305) | One-year Change Net Intervention Effect (n=305) | ||
|---|---|---|---|---|
Adjusted Estimate | Sig./CI | Adjusted Estimate | Sig./CI | |
PRIMARY OUTCOMES | ||||
 Child’s FV Intake (cups/day) | ||||
  Total, NCI-FVS | +0.56 | 0.20 | +0.20 | 0.60 |
  Total without Juice, NCI FVS | +0.58 | 0.09 | +0.20 | 0.51 |
 Child’s Intake of SSBs and Processed Snacks (times/month) | ||||
  Sweets, BSQ2 | +7.50 | 0.19 | +3.52 | 0.53 |
  Salty Snacks, BSQ2 | -0.37 | 0.93 | +1.20 | 0.76 |
  SSBs, BSQ2 | -0.07 | 0.99 | -2.14 | 0.73 |
SECONDARY OUTCOMES | ||||
 Child’s Physical Activity (days/week) | +0.09 | 0.69 | -0.02 | 0.95 |
 Child’s Sedentary Behavior (hours/day) | ||||
  Time Watching TV on a School Day | -0.17 | 0.19 | -0.09 | 0.40 |
  Time Playing Video Games on a School Day | +0.01 | 0.89 | -0.06 | 0.46 |
 Caregiver’s Ability to Select, Store, and Prepare CSA Produce | ||||
  Cooking Techniques and Meal Preparation Self-Efficacy, original 14-item (scale 1-5) | +0.20 | <0.01 | +0.28 | <0.01 |
  Cooking Techniques and Meal Preparation Self-Efficacy, expanded 21-item (scale 1-5) | +0.29 | <0.01 | +0.34 | <0.01 |
 Caregiver’s Ability to Substitute FV for Energy-Dense Foods (times/month) | ||||
  Preparing FV as Snacks for Children | +19.22 | <0.01 | +9.16 | 0.11 |
  Preparing Fruit as Snacks for Children | +7.89 | <0.01 | +2.48 | 0.28 |
  Preparing Vegetables as Snacks for Children | +12.09 | 0.04 | +6.88 | 0.14 |
 Caregiver’s Knowledge, Attitudes, and Beliefs About FV | ||||
  Knew Adult FV Recommendation Was 5+ Cups/Day (%, OR) | 1.16 | 0.89, 1.51 | 1.13 | 0.86, 1.48 |
  Knew FV Recommendation Was ≥ Half of Dinner Plate (%, OR) | 1.29 | 0.90, 1.86 | 1.29 | 0.91, 1.83 |
  General Nutrition Knowledge Belief (scale 1-4) | -0.08 | 0.11 | -0.08 | 0.065 |
  Negative Cooking Attitudes (scale 1-5) | -0.35 | <0.01 | -0.25 | <0.01 |
  Self-Efficacy for Eating and Cooking Fruits and Vegetables (scale 1-5) | +0.38 | <0.01 | +0.33 | <0.01 |
 Caregiver’s FV Intake (cups/day) | ||||
  Total, NCI-FVS | +1.10 | 0.02 | +0.72 | 0.10 |
  Total without Juice, NCI FVS | +1.01 | 0.03 | +0.64 | 0.08 |
 Caregiver’s Intake of SSBs and Processed Snacks (times/month) | ||||
  Sweets, BSQ2 | -6.78 | 0.30 | -2.95 | 0.56 |
  Salty Snacks, BSQ2 | -2.31 | 0.52 | -1.70 | 0.58 |
  SSBs, BSQ2 | -9.61 | 0.22 | -10.01 | 0.11 |
 Availability and Accessibility of FV in the Home | ||||
  Availability of FV in the Home (scale 1-4) | +0.11 | 0.02 | +0.15 | <0.01 |
  Accessibility of FV in the Home (scale 1-4) | +0.11 | 0.20 | +0.10 | 0.14 |
  How Easy to Afford FV (Likert-type 1-5) | +0.12 | 0.27 | +0.07 | 0.45 |
  How Easy to Access FV (Likert-type 1-5) | +0.23 | 0.03 | +0.16 | 0.10 |
 Household is Food Secure, FFSM (OR) | 1.67 | 1.18, 2.37 | 1.27 | 0.93, 1.72†|