Table 5: Joint table regarding a healthy diet.

Quantitative Findings:

Healthy diet total scores

 n (%) value at baseline

n (%) value at 6 months

 

Control group (n=59)

Intervention group (n=59)

Control group (n=47)

Intervention group (n=46)

Achieved the term healthy with a score of at least 75% in the fat-fish-fruit-green score

 

0 (0%)

 

1 (2%)

 

0 (0%)

 

5 (11%)

Results of linear and logistic mixed models measured at 0, 6 and 12 months.

The estimates are the crude proportions, medians or means and proportions with outcome in intervention and

 control groups.

Healthy diet changes in scores

 

0 months

6 months

12 months

 

 

N *

Control

Intervention

Control

Intervention

Control

Intervention

p-value †

Fat score, mean

303

0.55

0.56

0.55

0.66

0.57

0.71

<0.0001

Fish-fruit-green score, mean

303

0.43

0.43

0.40

0.53

0.41

0.55

<0.0001

* N is the number of observations where each person can have up to three observations. † P-value from interaction term between the intervention group and time (0, 6 and 12 months). These were adjusted for sex and age (continuous).

Quantitative Findings: Healthy diet score showed that only five patients in the intervention group achieved the term “healthy” with a score of at least 75% in the fat score and the fish-fruit-green score. Differences in the fat and fish-fruit-green scores analysed separately showed a significantly higher score in the intervention group at 6 and 12 months (P<0001).

In the intervention group, it was on the items “Intake of nuts” (47%), “Less fat cold cuts” (43%), “Breakfast cereals with more whole grains and fiber” (36%), “Fish for lunch” (36%), and “Meat with less fat” (34%) that the largest proportions had improved their diet between baseline and 12 months follow-up.

Qualitative Findings:

'The participants described how they found it useful to learn about healthy food from a dietician:

“Even though I am a chef, I got some good advice from the dietitian, so now I am eating healthier”.

 Some participants found that their basic knowledge about healthy food was limited and suggested splitting the dietician’s sessions in two. If it had been possible to split the sessions, the participants would have had an opportunity to practise some of the advice in real life after a first session and then prepare questions in preparation for a second dietary advice session. Participants also described difficulties in changing their eating habits when they could not feel the difference in their bodies or health right away.

Mixed-Methods Inferences: Expansion

Qualitative and quantitative findings regarding healthy diet expanded each other as the quantitative findings in sub-analyses showed that some changes in diet are possible, and the qualitative findings indicate that the participants could adapt some of the advice about a healthier diet.