Skip to main content

Table 5 Change in the most frequently reported preparation methods pre- and post- intervention by intervention assignment among adult Inuit and Inuvialuit

From: Impact of the Healthy Foods North nutrition intervention program on Inuit and Inuvialuit food consumption and preparation methods in Canadian Arctic communities

Preparation methods Intervention Control Δ intervention vs. Δ control1
Pre (n = 246) Post (n = 246) Pre (n = 132) Post (n = 132)
Mean SD Mean SD Mean SD Mean SD
Unhealthy methods2 2.0 1.0 1.6 0.9 1.9 1.1 1.8 1.0 −0.2
Healthy methods3 3.9 1.3 4.3 1.3 4.5 1.5 4.3 1.4 0.5
Select preparation methods          
Microwaved, baked, roasted, broiled (no added fat) 2 2.0* 1.6 2.2* 1.4 2.3 1.6 2.0 1.3 0.5*
Microwaved, baked, roasted, broiled (added fat) 2 0.7* 1.4 0.4* 0.7 0.1 0.4 0.4 0.7 −0.7
Deep fried in oil, lard, animal fat, or shortening2 0.3 0.7 0.1 0.3 0.9 1.4 0.2 0.4 0.5
Pan fried in oil, lard, animal fat, or shortening2 2.6 1.7 2.1 0.3 2.6* 1.8 2.2* 1.4 −0.1*
Pan fried in own fat or water and drained; rinsed4 0.1* 0.3 0.2* 0.5 0.2 0.6 0.2 0.5 0.2*
Raw (or frozen raw), dried4 0.7* 0.9 0.8* 0.9 0.8 1.0 0.7 0.8 0.2
  1. 1Change in number of times method reported by individuals = (post – pre-intervention) - (post – pre-control).
  2. 2Wilcoxon Signed Rank Sum Test to test the intra-group difference between pre- and post- intervention.
  3. 3Paired t-test to test the intra-group difference between pre- and post- intervention.
  4. 4Two-sample t-test with equal variances.
  5. *p ≤ 0.05; ‡ p ≤ 0.001; p ≤ 0.0001.