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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.