Table 2 Participant characteristics of the Supreme Nudge trial and baseline measures of outcomes, for the total sample (n = 391)
|  | Total sample (n = 391) | |
|---|---|---|
Population characteristics | ||
Age, years, mean (SD) | 57.7 | (11.0) |
Femalea, n (%) | 282 | (72.1) |
Educational attainment, n (%) | ||
 Low | 96 | (24.6) |
 Medium | 133 | (34.0) |
 High | 162 | (41.4) |
Household size, n adultsa (median [IQR]) | 2 | [1] |
Household size, n childrena (median [IQR]) | 0 | [1] |
Smoking statusa, n (%) | ||
 Current smoker | 22 | (5.6) |
 Irregular smoker | 10 | (2.5) |
 Former smoker | 184 | (46.8) |
 Never smoked | 173 | (44.0) |
Prevalent type 2 diabetesa, n (%) | 24 | (6.1) |
Medication for type 2 diabetesa, n (%) | 23 | (5.9) |
Prevalent hypertensiona, n (%) | 60 | (15.3) |
Medication for hypertensiona, n (%) | 77 | (19.6) |
Prevalent hyperlipidaemiaa, n (%) | 55 | (14.0) |
Medication for hyperlipidaemiaa, n (%) | 55 | (14.0) |
Prevalent cardiovascular diseasea, n (%) | 46 | (11.7) |
Primary outcome | ||
 Total dietary guideline adherence, scored 0 (low adherence) to 150 (high adherence), mean (SD) | 104.7 | (18.6) |
Secondary outcomes | ||
Dietary guideline adherence on sub-components, scored 0 (low adherence) to 10 (high adherence), mean (SD) or median [IQR]: | ||
 Vegetables | 6.1 | (3.2) |
 Fruits | 6.7 | (3.4) |
 Whole grains | 7.3 | (2.8) |
 Legumes | 8.7 | [10.0] |
 Nuts | 5.8 | [8.1] |
 Dairy | 5.8 | [6.5] |
 Fish | 6.2 | (3.5) |
 Cooking fats and butter | 10.0 | [9.7] |
 Tea | 5.0 | [9.8] |
 Coffee | 7.8 | (2.7) |
 Red meat | 8.9 | (2.6) |
 Processed meat | 5.5 | [6.3] |
 Sugar sweetened beverages | 8.0 | (3.2) |
 Alcoholic beverages | 8.1 | (3.3) |
 Salt | 8.3 | (2.1) |
Cardiometabolic measures, mean (SD): | ||
 HbA1cb, mmol/mol | 37.4 | (7.3) |
 LDL-cholesterolc, mmol/L | 3.0 | (1.0) |
 HDL-cholesterol d, mmol/L | 1.6 | (0.5) |
 Total cholesterole, mmol/L | 5.4 | (1.1) |
 Total cholesterol/HDL-ratioe | 3.7 | (1.2) |
 Triglyceridesf, mmol/L | 1.8 | (1.0) |
Waist circumferenceg, cm, mean (SD): | ||
 Females | 94.0 | (13.7) |
 Males | 103.0 | (10.9) |
Healthy food purchasesh | ||
 Total percentage healthy purchases | 46.8 | (22.3) |
Customer satisfactioni, scored 1 (low) to 7 (high), mean (SD): | ||
 Total customer satisfaction | 5.6 | (1.1) |
 Environment and atmosphere | 5.6 | (1.2) |
 Layout and routing | 5.5 | (1.1) |
 Supermarket tidiness | 5.8 | (1.1) |
 Assortment of food products | 5.2 | (1.2) |
 General product prices | 5.0 | (1.2) |
 Discount prices | 5.6 | (1.0) |
 Fruit and vegetable prices | 5.0 | (1.3) |
 Bread prices | 5.2 | (1.2) |
Food decision style for vegetablesj, scored 1 (low) to 7 (high), mean (SD): | ||
 Reflective | 5.2 | (1.1) |
 Habitual | 5.0 | (0.9) |
 Impulsive | 3.5 | (1.2) |
Food decision style for snacksk, scored 1 (low) to 7 (high), mean (SD): | ||
 Reflective | 4.0 | (1.4) |
 Habitual | 3.1 | (1.4) |
 Impulsive | 3.6 | (1.6) |
Nudges and social cognitive factorsi, scored 1 (low) to 7 (high), mean (SD): | ||
 Health goals | 6.3 | (0.9) |
 Healthy shopping | 6.0 | (1.0) |
 Perceived social norm | 4.7 | (1.0) |
 Attractiveness healthy foods | 5.9 | (1.1) |