Effectiveness of RESET care program: A real-world-evidence on managing non-alcoholic fatty liver disease through digital health interventions

Table 3 Changes in the frequency of energy-dense, nutrient-poor across the intervention groups

Parameters	Group A		Group B		Group C
Frequency (times per month)	Baseline	End of study	Baseline	End of study	Baseline	End of study
Refined food items (bread, pav, biscuits, cookies, rusk, toast, Khari, etc.)	11.7 ± 3.9	8 ± 2.44	12.78 ± 6.06	8.33 ± 3.94	12.67 ± 7.11	8.33 ± 4.96
Fried food (Puri, Kachori, Tikki, Bhature, Pakoras, Samosas, etc.)	11 ± 3.31	7.28 ± 2.69	11.67 ± 6.12	7.22 ± 4.32	11.00 ± 2.60	6.67 ± 1.63
Sweets (Laddu, Jalebi, Kulfi, Chocolate, Kheer, etc.)	7.28 ± 4.34	5.85 ± 3.53	8.11 ± 5.32	5.22 ± 3.59	8.00 ± 3.22	6 ± 1.67
High-salt snacks (Namkeen, Bhujia, Pickles, Papad, etc.)	8.42 ± 3.25	5.28 ± 2.56	12.11 ± 8.22	7.33 ± 4.58	9.5 ± 6.15	7.5 ± 4.23
Restaurant meals and/or takeouts	12.28 ± 5.02	7.14 ± 2.6	8.44 ± 3.00	4.11 ± 1.69	14.83 ± 5.15	7.33 ± 3.67
Red meat (mutton)	3.42 ± 3.35	2 ± 1.91	3.88 ± 2.42	2.33 ± 0.86	5.16 ± 3.43	2.16 ± 1.32