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Table 4 The relationship between diet quality score and percentage weight loss of overweight/obese adults (n = 289)

From: Participants in an online weight loss program can improve diet quality during weight loss: a randomized controlled trial

Variable βa SEb 95% CIc r d PValue
Total ARFSe 0.10 0.03 0.044, 0.152 0.22 <0.001
Vegetable 0.11 0.06 -0.003, 0.221 0.12 0.06
Fruit 0.18 0.09 0.013, 0.352 0.13 0.04
Meat 0.66 0.18 0.308, 1.013 0.22 <0.001
Vegetarian Altf 0.17 0.20 -0.232, 0.569 0.05 0.41
Wholegrain 0.43 0.13 0.167, 0.691 0.20 0.001
Dairy 0.29 0.14 0.020, 0.566 0.13 0.04
Water 1.69 0.48 0.743, 2.643 0.21 <0.001
Condiments -0.24 0.32 -0.872, 0.399 -0.05 0.47
  1. Dependent Variable: Percentage Weight loss.
  2. Models were adjusted for confounders: total energy intake at 12-weeks, age, gender, education and weekly household income.
  3. aβ = Regression coefficient.
  4. bSE = Standard Error.
  5. cCI = Confidence Interval.
  6. d r = Partial Correlation coefficient.
  7. eARFS = Australian Recommended Food Score.
  8. fVegetarian Alt = Vegetarian Alternatives.