Skip to main content

Table 3 Descriptive statistics and between group comparisons for food frequency

From: Nutritional knowledge and eating habits of professional rugby league players: does knowledge translate into practice?

Food group Good Nutritional Knowledge Poor Nutritional Knowledge
Never/Rarely Occasionally Often Never/Rarely Occasionally Often
Starchy foods:       
White bread 72.7% 18.2% 9.1% 60% 30% 10%
Brown bread 18.2% 36.4% 45.5% 20% 40% 40%
Breakfast Cereals 0% 18.2% 81.8% 10% 30% 60%
Boiled and baked potatoes 18.2% 81.8% 0% 60% 40% 0%
Chips 90.9% 9.1% 0% 60% 40% 0%
Rice 72.7% 27.3% 0% 60% 40% 0%
Pasta 9.1% 36.4% 54.5% 10% 70% 20%
Protein-rich foods:       
Grilled/ baked meat or poultry 36.4% 63.6% 0% 50% 40% 10%
Meat casseroles or stews 27.3% 72.7% 0% 70% 30% 0%
White fish 90.9% 9.1% 0% 80% 20% 0%
Oily fish 0% 81.8% 18.2% 30% 60% 10%
Beans and pulses 36.4% 36.4% 27.3% 60% 30% 10%
Eggs 0% 81.8% 18.2% 20% 60% 20%
Fruits 18.2% 81.8% 0.0% 40.0% 60.0% 0.0%
Vegetables 9.1% 90.9% 0.0% 50.0% 50.0% 0.0%
Milk and dairy products:       
Milk 72.7% 0% 27.3% 100% 0% 0%
Yoghurt 18.2% 54.5% 27.3% 40% 20% 40%
Cheese 18.2% 81.8% 0% 10% 60% 30%
Foods high in fats and/or sugar:       
Chocolate 81.8% 18.2% 0% 70% 30% 0%
Crisps 90.9% 0% 9.1% 60% 40% 0%
Jam 63.6% 27.3% 9.1% 80% 10% 10%
Margarine 9.1% 18.2% 72.7% 40% 20% 40%
Fluids:       
Water 0% 9.1% 90.9% 0% 0% 100%
Fresh fruit juice 9.1% 36.4% 54.5% 20% 50% 30%
Juice drinks 45.5% 36.4% 18.2% 50% 20% 30%
Fizzy drinks 90.9% 9.1% 0% 40% 20% 40%
Squash 81.8% 18.2% 0% 70% 20% 10%
Low calorie drink 81.8% 9.1% 9.1% 80% 10% 10%
Tea 36.4% 36.4% 27.3% 40% 20% 40%