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Table 4 Baseline nutritional attitudes and behaviours of students, overall and by the assigned strategy

From: PRALIMAP: study protocol for a high school-based, factorial cluster randomised interventional trial of three overweight and obesity prevention strategies

 

Overall

Educational

strategy

Screening

strategy

Environmental

strategy

   

No

Yes

No

Yes

No

Yes

 

N = 5,458

N = 2,483

N = 2,975

N = 2,771

N = 2,687

N = 2,794

N = 2,664

 

%/

mean*

SEM**

%/

mean*

SD¥

%/

mean*

SD¥

%/

mean*

SD¥

%/

mean*

SD¥

%/

mean*

SD¥

%/

mean*

SD¥

Knowledge score (0-100)

50.9

0.5

51.9

9.1

51.2

9.0

51.6

9.0

51.4

9.1

51.7

9.1

51.3

9.0

Dietary guidelines followed

              

   Fruits and vegetables (≥ 5#)

13.0

 

12.3

 

14.5

 

13.0

 

14.0

 

13.4

 

13.6

 

   Meats, eggs and fishes (1-2#)

94.7

 

94.7

 

95.1

 

95.0

 

94.8

 

95.2

 

94.6

 

   Sugary foods (2-3#)

33.3

 

35.2

 

33.1

 

32.6

 

35.5

 

33.4

 

34.7

 

   Dairy product (3-4#)

40.8

 

40.3

 

43.3

 

42.1

 

41.8

 

41.6

 

42.3

 

   Starchy foods (3 to 6#)

69.1

 

70.7

 

71.0

 

71.1

 

70.7

 

71.6

 

70.1

 

   Drinks (≥ 5#)

85.9

 

85.5

 

86,0

 

85.6

 

85.7

 

84.9

 

86.7

 

   Number of meals per week (21-28)

61.1

 

62.6

 

64.1

 

64.1

 

62.7

 

64.0

 

62.8

 

Nibbling

70.9

 

70.0

 

68.2

 

69.3

 

68.8

 

67.5

 

70.7

 

Physical activities guidelines followed

47.1

 

45.6

 

47.3

 

45.9

 

47.2

 

46.3

 

46.8

 

Number of nutritional guidelines followed

4.3

0.04

4.3

1.3

4.4

1.3

4.3

1.3

4.3

1.3

4.4

1.3

4.3

1.3

   ≤ 2

9.3

 

8.1

 

8.2

 

7.9

 

8.5

 

8.1

 

8.3

 

   3

18.3

 

18.1

 

17.2

 

17.4

 

17.7

 

16.8

 

18.4

 

   4

30.0

 

30.6

 

27.9

 

30.1

 

28.2

 

30.1

 

28.1

 

   5

25.4

 

26.0

 

26.5

 

26.2

 

26.3

 

25.8

 

26.7

 

   6

12.7

 

12.6

 

15.1

 

14.1

 

13.8

 

14.4

 

13.5

 

   ≥ 7

4.2

 

4.6

 

5.2

 

4.4

 

5.5

 

4.8

 

5.1

 
  1. ¶ Overall baseline characteristic parameters are estimated according to stratification and cluster design
  2. * Data are mean when SD is displayed or percentages
  3. ** Standard Error of the Mean
  4. ¥ Standard Deviation
  5. # Number of daily servings recommended by nutritional guidelines