Table 2

Changes in food intakes: percentage of each macronutrient (carbohydrates, lipids, proteins)
Variable Groups D0 D20 D90 D180
% Carbohydrates NPI 39.2 ± 5.5 48.3 ± 2.5 42.5 ± 4.6 39.1 ± 3.4
HPI 40.5 ± 6.0 47.3 ± 3.2 41,6 ± 4.6 39.5 ± 4.0
% Lipids NPI 44.5 ± 4.7 32.8 ± 2.1 38.2 ± 4.7 41.7 ± 3.6
HPI 41.9 ± 4.4 28.7 ± 3.4 35.5 ± 5.2 38.1 ± 5.6
% Proteins NPI 16.3 ± 1.5 18.9 ± 0.8* 19.4 ± 0.19†* 19.4 ± 1.3†*
HPI 17.6 ± 2.7 24.8 ± 1.6†* 23.0 ± 2.3†* 22.2 ± 2.2†*
Protein Intake (g/kg/d) NPI 0.91 ± 0.26 0.95 ± 0.11* 0.94 ± 0.19* 0.96 ± 0.17*
HPI 0.90 ± 0.22 1.19 ± 0.13†* 1.10 ± 0.14†‡* 1.09 ± 0.20†‡*

All calculations were done on Bilnut program using CIQUAL (S.C.D.A. Nutrisoft, Le Hallier 37390 Cerelles, France).

* : p < 0.05 to compare the percentage change between D0 and D20, D90 and D180 in the two groups (High Protein Intake versus Normal Protein Intake) using the Bonferroni test.

: p < 0.05 to compare the value at the follow-up time with the baseline value (D0) within each group, as calculated by mixed-model repeated-measures analysis of variance.

: p < 0.05 to compare the value at the follow-up time with the end of the residential programme (D20) within each group, as calculated by mixed-model repeated-measures analysis of variance.

Dutheil et al.

Dutheil et al. Nutrition Journal 2012 11:72   doi:10.1186/1475-2891-11-72

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