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.

Table 2 Change in dietary intake by group at 6 mo (n = 101)

	Change baseline to 6 mo, mean (95%CI)
	Control (n = 48)	Intervention (n = 53)	Diff between groups
Dietary intake
EI (kJ/d)	-315.5 (-1412.9, 781.9)	-1618.1 (-2568.4, -667.9)b	-1298.5 (-2737.7, 140.6)
Core foods (% EI)	2.0 (-0.4, 4.5)	9.6 (7.0, 12.3)d	7.6 (4.0, 11.2)d
Non-core foods (%EI)	-2.0 (-4.5, 0.4)	-9.6 (-12.3, -7.0)d	-7.6 (-11.2, -4.0)d
Protein (%EI)	0.5 (-0.4, 1.4)	1.9 (1.1, 2.6)d	1.3 (0.1, 2.5)a
Carbohydrate (%EI)	-0.8 (-2.5, 0.8)	0.1.1 (-2.5, 0.4)	-0.4 (-2.6, 1.9)
Fat (%EI)	-0.5 (-1.9, 1.0)	0.06 (-1.5, 1.4)	0.4 (-1.6, 2.5)
Saturated fat (%EI)	0.004 (-0.7, 0.8)	-0.6 (-1.4, 0.08)	-0.6 (-1.7, -0.4)
Monounsaturated fat (%EI)	-0.2 (-0.8, 0.4)	0.09 (-0.5, 0.7)	0.3 (-1.0, 0.5)
Polyunsaturated fat (%EI)	-0.3 (-0.6, -0.04)a	0.1 (-0.1, 0.4)	0.4 (0.1, 0.8)a
Alcohol (%EI)	0.7 (-0.5, 1.9)	-0.9 (-2.5, 0.7)	-1.6 (-3.6, 0.4)
Fibre (g/d)	-0.2 (-3.3, 3.0)	-0.1 (-2.6, 2.4)	-0.01 (-4.0, 4.0)
Sodium (mg/d)	-151.3 (-433.2, 130.5)	-519.8 (-753.0, -286.6)d	-368.5 (-732.0, -4.9)a
ARFS (maximum score)
Total ARFS (73)	-0.2 (-2.2, 1.7)	4.1 (2.0, 6.3)d	4.3 (0.1.4, 7.2)b
Vegetables (21)	0.5 (-0.6, 1.5)	2.0 (0.7, 3.3)b	1.5 (-0.1, 3.2)
Fruit (12)	-0.08 (-0.8, 0.6)	1.0 (0.3, 1.7)b	1.1 (-0.1, 2.1)a
Meats (7)	0.3 (-0.7, 0.03)	0.5 (0.1, 1.0)a	0.9 (0.3, 1.4)b
Non-meat protein (6)	0.07 (-0.3, 0.2)	0.4 (0.05, 0.8)a	0.5 (-0.03, 0.9)a
Grains (13)	0.07 (-0.5, 0.3)	0.3 (-0.3, 0.8)	0.3 (-0.4, 1.0)
Dairy (11)	-0.2 (-0.6, 0.2)	-0.2 (-0.7, 0.2)	-0.06 (-0.7, 0.5)
Extras (2)	-0.01 (-0.2, 0.2)	-0.06 (-0.3, 0.2)	-0.05 (-0.4, 0.3)
Water (1)	0.04 (-0.07, 0.2)	0.1 (-0.01, 0.3)a	0.1 (-0.08, 0.3)
Portion size
Potato	-0.03 (-0.4, 0.3)	-0.9 (-1.3, -0.4)d	-0.9 (-1.4, -0.3)b
Vegetable	-0.1 (-0.5, 0.3)	-0.06 (-0.5, 0.3)	-0.04 (-0.5, 0.6)
Steak	-0.2 (-0.5, 0.2)	-1.1 (-1.6, -0.6)d	-0.9 (-1.5, -0.3)b
Casserole	-0.2 (-0.5, 0.2)	-0.9 (-1.3, -0.5)d	-0.7(-1.3, -0.2)a

Significant differences within and between groups:

^aP < 0.05;

^bP < 0.01;

^dP< 0.001. 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. EI: Energy intake; ARFS: Australian Recommended Food Score.