CG (n=58)
M ± SD; N (%)

IG (n=143)
M ± SD; N (%)

p-value
chi2/t

Age

62.28 ± 11.3

63.96 ± 10.3

.308 (t)

Male

45 (77.6%)

92 (64.3%)

.068 (chi2)

BMI

27.12 ± 3

26.46 ± 3.7

.263(t)

Self reported risk factors

smoking

9 (15.5%)

19 (13.3%)

.735 (chi2)

depression

2 (3.4%)

14 (9.8%)

.128 (chi2)

hypercholesterolemia

23 (39.7%)

78 (54.5%)

.045 (chi2)

diabetes

13 (22.4%)

22 (15.4%)

.265 (chi2)

hypertension

35 (60.3%)

75 (52.4%)

.265 (chi2)

Self reported health (1=excellent; 5=bad)

3.23 ± .8

3.13 ± .8

.410 (t)

Self reported health

excellent
very good
good
fair
poor

2 (3.5%)
4 (7%)
31 (54.4%)
19 (33.3%)
1 (1.8%)

4 (2.9%)
18 (12.9%)
75 (54%)
40 (28.8%)
2 (1.4%)

.804 (chi2)

Educational background

< 10 years of education
10-15 years of education
>15 years of education

45 (77.5%)
6 (10.3%)
1 (1.7%)

98 (68.5%)
16 (11.2%)
10 (0.7%)

.284 (chi2)

Occupation

employed
retired
job seeking
other

17 (29.3 %)
38 (65.5%)
1 (1.7%)
1 (1.7%)

34 (23.8%)
93 (65 %)
2 (1.4%)
9 (6.3%)

.526 (chi2)

General self efficacy (10=low; 40=high)

33.08 ± 4.7

32.74 ± 5.3

.700 (t)

Intentions (1=low; 4 high)

3.15 ± .5

3.08 ± .6

.435 (t)

Diet satisfaction (-3=low; +3=high)

1.02 ± 1.6

1.30 ± 1.6

.333 (t)

Impact of diet on health (-3=low; +3=high)

.57 ± 1.8

1.01 ± 1.71

.162 (t)

Table 1: Patients characteristic at baseline (t0).