Table 1

The characteristics of study sample (n = 400)

No (%)

FV serving/day

Mean (SD)

P*


Age

0.003


60-64

255 (63.8)

1.83 (1.18)


65-69

87 (21.7)

1.73 (1.10)


70-74

47 (11.75)

1.52 (1.04)


75-79

8 (2)

1.53 (0.88)


80-84

2 (0.5)

0.57 (0.61)


>85

1 (0.25)

0.29 (0.29)


Gender

0.81


Male

102 (25.5)

1.74 (1.16)


Female

298 (74.5)

1.77 (1.50)


Education

< 0.001


Illiterate

165 (41.2)

1.63 (0.96)


Primary

143 (35.8)

1.74 (1.15)


Junior secondary

64 (17)

1.57 (0.98)


Senior secondary

22 (5.5)

3.15 (1.73)


College

6.0 (1.5)

2.98 (1.54)


Marital status

< 0.001


Married

230(55)

1.95(1.16)


Widowed/divorced

170 (45)

1.51(1.08)


Economic Status

< 0.001


Low (0-3 assets)

306 (76.5)

1.68 (1.03)


Intermediate (4-6 assets)

65 (16.3)

1.57 (0.99)


High (8 or more assets)

29 (7.3)

3.34 (1.52)


Employment status

0.58


Employed

54 (13.5)

1.91 (1.04)


Housewife

283 (70.8)

1.73 (1.11)


Retired

63 (15.7)

1.79 (1.41)


BMI

< 0.001


<25

106 (26.5)

2.78 (1.15)


25-29

192 (48)

1.66 (0.74)


≥ 30

103 (25.5)

0.92 (1.01)


Stage of change (n = 386)

< 0.001


Precontemplation

283(73.4)

1.63 (0.98)


Contemplation

76 (19.6)

1.47 (0.94)


Preparation

27 (7.00)

2.28 (0.68)


Action

6.0 (1.50)

5.0 (0.00)


Maintenance

8.0 (2)

5.25 (0.70)


Chronic disease

< 0.001


Yes

197 (49.25)

2.03 (1.29)


No

203 (50.75)

1.49 (0.92)


* Derived from independent samples t-test and one was analysis of variance (ANOVA).

Salehi et al. Nutrition Journal 2010 9:2   doi:10.1186/1475-2891-9-2

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