Skip to main content

Table 4 Diet quality, daily meanā€‰Ā±ā€‰SD

From: BRInging the Diabetes prevention program to GEriatric populations (BRIDGE): a feasibility study

Ā 

Baseline (nā€‰=ā€‰13)

Follow-up (nā€‰=ā€‰12)

Change (mean [95% CI])

Calories, kcal

1338Ā Ā±Ā 443

1306Ā Ā±Ā 496

āˆ’ā€‰32 [āˆ’ā€‰338, 274]

Total fat, g

55Ā Ā±Ā 27

51Ā Ā±Ā 26

āˆ’ā€‰5 [āˆ’ā€‰19, 9]

ā€ƒSaturated fat, g

18Ā Ā±Ā 12

15Ā Ā±Ā 10

āˆ’ā€‰3 [āˆ’ā€‰9, 3]

ā€ƒTrans fat, g

1Ā Ā±Ā 1

1Ā Ā±Ā 2

0 [āˆ’ā€‰1, 1]

Cholesterol, mg

232Ā Ā±Ā 125

258Ā Ā±Ā 171

18 [āˆ’ā€‰49, 85]

Sodium, mg

2225Ā Ā±Ā 697

2056Ā Ā±Ā 1405

āˆ’ā€‰185 [āˆ’ā€‰986, 616]

Total carbohydrate, g

151Ā Ā±Ā 43

156Ā Ā±Ā 51

4 [āˆ’ā€‰30, 38]

ā€ƒDietary fiber, g

18Ā Ā±Ā 8

18Ā Ā±Ā 6

āˆ’ā€‰1 [āˆ’ā€‰5, 3]

ā€ƒTotal sugars, g

56Ā Ā±Ā 21

58Ā Ā±Ā 15

āˆ’ā€‰3 [āˆ’ā€‰17, 11]

ā€ƒAdded sugars

25Ā Ā±Ā 11

25Ā Ā±Ā 13

āˆ’ā€‰2 [āˆ’ā€‰12, 8]

Total protein, g

63Ā Ā±Ā 20

62Ā Ā±Ā 26

1 [āˆ’ā€‰16, 18]

Vitamin D, mcg

5Ā Ā±Ā 5

6Ā Ā±Ā 4

3 [0,6]

Calcium, mg

643Ā Ā±Ā 439

583Ā Ā±Ā 273

āˆ’ā€‰77 [āˆ’ā€‰287, 133]

Iron, mg

14Ā Ā±Ā 6

10Ā Ā±Ā 4

āˆ’ā€‰4 [āˆ’ā€‰8, 0]

Potassium, mg

2093Ā Ā±Ā 746

2281Ā Ā±Ā 711

141 [āˆ’ā€‰307, 589]

Total fruits, servingsa

1.6Ā Ā±Ā 1.0

1.9Ā Ā±Ā 1.2

0.2 [āˆ’ā€‰0.4, 0.8]

Whole fruits, servingsb

1.4Ā Ā±Ā 1.1

1.6Ā Ā±Ā 1.3

0.1[āˆ’ā€‰0.5, 0.7]

Vegetables, servingsc

3.1Ā Ā±Ā 2.4

3.6Ā Ā±Ā 1.9

0.3 [āˆ’ā€‰0.7, 1.3]

  1. None of the changes were statistically significant (all pā€‰>ā€‰0.05)
  2. aTotal fruit: 100% citrus juice, 100% fruit juice excluding citrus juice, citrus fruit, fruit excluding citrus fruit, avocado and similar
  3. bWhole fruit: citrus fruit, fruit excluding citrus fruit, avocado and similar
  4. cVegetables: dark-green vegetables, deep-yellow vegetables, tomato, white potatoes, other starchy vegetables, legumes, other vegetables, 100% vegetable juice