Food | Recommended intake (g) | The actual intake (g) | t | P | ||
Average (n = 1357) | Intervention (n = 575) | Control (n = 782) | ||||
Cereals | 250 - 400 | 467.2 | 569.1 ± 288.0 | 392.3 ± 205.4 | 12.6 | <0.05 |
Vegetables | 300 - 500 | 240.8 | 270.3 ± 206.1 | 219.2 ± 199.2 | 4.6 | <0.05 |
Fruits | 200 - 400 | 113.7 | 109.2 ± 152.1 | 117.1 ± 206.3 | 0.8 | >0.05 |
Eggs | 25 - 50 | 28.5 | 31.3 ± 32.1 | 24.7 ± 31.1 | 3.8 | <0.05 |
Fish | 75 - 100 | 3.8 | 5.1 ± 21.1 | 2.1 ± 7.5 | 3.7 | <0.05 |
Poultry meat | 50 - 75 | 49.3 | 51.3 ± 66.7 | 46.6 ± 55.9 | 1.4 | >0.05 |
Beans | 30 - 50 | 69.3 | 85.0 ± 90.0 | 48.0 ± 68.7 | 8.6 | <0.05 |
Milk | 300 | 41.5 | 44.5 ± 81.8 | 37.4 ± 98.6 | 1.4 | >0.05 |
Oil | 25 - 30 | 49.4 | 44.1 ± 40.4 | 53.4 ± 36.8 | 4.4 | <0.05 |
Salt | <6 | 8.7 | 7.1 ± 6.1 | 9.9 ± 8.8 | 6.9 | <0.05 |