Impact on dietary intake of a self-directed, gender-tailored diabetes prevention program in men

Table 1 Baseline dietary intake characteristics (n = 101)

	Control (n = 48)	Intervention (n = 53)	All participants (n = 101)
Dietary intake
EI (kJ/d)	11761 ± 3550	11014 ± 3143	11369 ± 3346
Core foods (%EI)	56.9 ± 9.3	55.8 ± 12.1	56.3 ± 10.8
Non-core foods (%EI)	43.1 ± 9.3	44.2 ± 12.1	43.7 ± 10.8
Protein (%EI)	17.5 ± 2.4	17.3 ± 2.8	17.4 ± 2.6
Carbohydrate (%EI)	45.6 ± 7.1	44.8 ± 5.1	45.1 ± 6.1
Fat (%EI)	30.6 ± 4.6	30.5 ± 5.0	30.6 ± 4.8
Saturated fat (%EI)	12.7 ± 2.2	12.7 ± 2.6	12.7 ± 2.4
Monounsaturated fat (%EI)	11.4 ± 2.1	11.3 ± 2.1	11.4 ± 2.0
Polyunsaturated fat (%EI)	3.8 ± 1.0	3.8 ± 0.9	3.8 ± 0.9
Alcohol (%EI)	6.9 ± 5.9	7.8 ± 7.2	7.4 ± 6.6
Fibre (g/d)	31.5 ± 12.0	29.1 ± 8.9	30.2 ± 10.5
Sodium (mg/d)	2834.3 ± 975.3	2662.1 ± 865.2	2743.9 ± 918.6
ARFS (maximum score)
Total ARFS (73)	32.2 ± 10.9	30.3 ± 7.8	31.2 ± 9.4
Vegetables (21)	12.1 ± 5.0	11.1 ± 4.2	11.6 ± 4.6
Fruit (12)	4.5 ± 3.2	3.8 ± 2.5	4.1 ± 2.9
Meats (7)	3.1 ± 1.5	2.6 ± 1.3	2.9 ± 1.4
Non-meat protein (6)	2.0 ± 1.1	1.8 ± 1.0	1.9 ± 1.1
Grains (13)	5.1 ± 2.1	5.0 ± 1.7	5.1 ± 1.9
Dairy (11)	4.2 ± 2.0	4.4 ± 1.6	4.3 ± 1.8
Sauces (2)	0.9 ± 0.7	1.1 ± 0.8	1.0 ± 0.7
Water (1)	0.3 ± 0.5	0.4 ± 0.5	0.3 ± 0.5
Portion size
Potato1	1.7 ± 0.5	1.6 ± 0.6	1.7 ± 0.5
Vegetables3	1.1 ± 0.6	1.1 ± 0.6	1.1 ± 0.6
Casserole3	2.0 ± 0.5	1.9 ± 0.5	1.9 ± 0.5
Steak2	1.8 ± 0.6	1.8 ± 0.5	1.8 ± 0.6

Data is presented as mean ± SD. Portion size coded as per Hodge et al[31] as follows: Never eat = 0, less than image A = 0.4, equal to image A = 0.5, between images A and B = 0.75, equal to image B = 1.0, between images B and C = 1.5, equal to image C = 2.0, greater than image C = 2.5.

¹n = 100 participants;

²n = 97 participants;

³n = 99 participants. EI: Energy intake; ARFS: Australian Recommended Food Score.