Table 1

Baseline characteristics of the study population

General characteristics

Intervention group n = 244

Control group n = 271


Gender (% women)

36.9

42.1

Highly educated a (%)

70.8

63.5

Smoking (%)

19.7

15.9

Alcohol consumption/week (median) b

7.0

5.0

Regular visitor to company canteen (%) c

56.1*

36.9

Bringing lunch to work (%) d

43.4

43.2

Diet (%)

4.9

8.9

Mean age (SD)

45.3 (9.6)

45.5 (8.7)

Mean hours per week at the office (SD)

35.3 (5.5)*

36.6 (5.7)

Mean BMI (kg/m2) (SD)

26.4 (3.2)

26.5 (2.8)


Food habits


Mean fat intake/day e (SD)

10.7 (4.1)

10.1 (4.0)

Mean vegetables intake/day (grams) f (SD)

165.6 (86.3)

149.4 (84.3)

Median fruit (incl. juice) intake/day (pieces)g

2.0

2.0


Psychosocial determinants


Mean (SD) attitude (-3, +3)

Fat

0.6 (1.5)

0.6 (1.5)

Fruit

0.4 (1.9)

0.5 (1.8)

Vegetables

0.7 (1.6)

0.7 (1.6)

Mean (SD) social support (-3, +3)

Fat

-1.6 (1.4)

-1.5 (1.6)

Fruit

-1.2 (1.5)

-1.2 (1.6)

Vegetables

-1.3 (1.4)

-1.3 (1.5)

Mean (SD) self-efficacy (-3, +3)

Fat

0.9 (1.6)

1.1 (1.6)

Fruit

1.2 (1.5)

1.4 (1.5)

Vegetables

0.0 (1.7)

0.2 (1.8)

Mean (SD) intention (-3, +3)

Fat

0.2 (1.8)

0.1 (1.7)

Fruit

-0.1 (1.7)

-0.3 (1.5)

Vegetables

-0.2 (1.5)

-0.2 (1.4)


a University education.

b Number of alcoholic units per week.

c At least once a week purchasing products in company canteen.

d Bringing own lunch to work 5 days of the week.

e fat points per day (all categories, except hot meals).

f grams of vegetables (50 grams = 1 spoon) per day.

g pieces of fruit (1 piece ≅ 125 grams) + glasses of juice a day (1 glass ≅ 150 grams)

* Significant difference (p < 0.05) between intervention and control subjects at baseline

Engbers et al. BMC Public Health 2006 6:253   doi:10.1186/1471-2458-6-253

Open Data