Table 1 Baseline characteristics of the study population
General characteristics | Intervention group n= 244 | Control group n= 271 |
|---|---|---|
Gender (% women) | 36.9 | 42.1 |
Highly educated a (%) | 70.8 | 63.5 |
Smoking (%) | 19.7 | 15.9 |
Alcohol consumption/week (median) b | 7.0 | 5.0 |
Regular visitor to company canteen (%) c | 56.1* | 36.9 |
Bringing lunch to work (%) d | 43.4 | 43.2 |
Diet (%) | 4.9 | 8.9 |
Mean age (SD) | 45.3 (9.6) | 45.5 (8.7) |
Mean hours per week at the office (SD) | 35.3 (5.5)* | 36.6 (5.7) |
Mean BMI (kg/m2) (SD) | 26.4 (3.2) | 26.5 (2.8) |
Food habits | ||
Mean fat intake/day e (SD) | 10.7 (4.1) | 10.1 (4.0) |
Mean vegetables intake/day (grams) f (SD) | 165.6 (86.3) | 149.4 (84.3) |
Median fruit (incl. juice) intake/day (pieces)g | 2.0 | 2.0 |
Psychosocial determinants | ||
Mean (SD) attitude (-3, +3) | ||
Fat | 0.6 (1.5) | 0.6 (1.5) |
Fruit | 0.4 (1.9) | 0.5 (1.8) |
Vegetables | 0.7 (1.6) | 0.7 (1.6) |
Mean (SD) social support (-3, +3) | ||
Fat | -1.6 (1.4) | -1.5 (1.6) |
Fruit | -1.2 (1.5) | -1.2 (1.6) |
Vegetables | -1.3 (1.4) | -1.3 (1.5) |
Mean (SD) self-efficacy (-3, +3) | ||
Fat | 0.9 (1.6) | 1.1 (1.6) |
Fruit | 1.2 (1.5) | 1.4 (1.5) |
Vegetables | 0.0 (1.7) | 0.2 (1.8) |
Mean (SD) intention (-3, +3) | ||
Fat | 0.2 (1.8) | 0.1 (1.7) |
Fruit | -0.1 (1.7) | -0.3 (1.5) |
Vegetables | -0.2 (1.5) | -0.2 (1.4) |