Table 3 Descriptive statistics and between group comparisons for food frequency
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% |