women 76.8 (SD 17.8)) than employees without these qualifications
(men 66.1 (SD 13.4), women 66.6 (SD 16.5)).
The DASH score was tested against variables not included in the
original score. Participants who ‘always’ added salt to food at the table
had a lower DASH score (men 20.8 (4.2), women 22.5 (SD 3.6)) than
those who reported ‘never’ adding salt to food (men 25.1 (SD 4.1),
women 25.4 (SD 4.5)). According to Cohen's standard effect size cutoff
points (Cohen, 1988), differences in nutritional knowledge scores
of 2.9, 4.6 and 7.4 represented a small, moderate and large effect size,
respectively. Changes in DASH scores of 0.85, 2.0 and 3.2 represented
a small, moderate and large effect sizes, respectively.
The unadjusted mean nutrition knowledge scores for men and
women are shown in Fig. 1. Employees with higher nutrition knowledge
scores had a tertiary education (men 67.9 (SD 13.0), women
71.4 (SD 13.3)), were not hypertensive (men 66.7 (SD 13.4), women
67.2 (SD 16.4)), consumed ≤6 g/day of salt (men 68.5 (SD 12.4),
women 69.3 (SD 15.6)) and were in the highest DASH score quintile
(men 71.1 (SD 15.2), women 70.4 (SD 14.7)).
The mean nutrition knowledge score for all employees was 66.4 out
of a maximum 116. On average, employees scored better in the ‘advice
from the health experts’ (mean score = 8.0 out of 11) and the ‘food
choice’ domains (mean score=7.2 out of 12). Overall, nutrition knowledge
scores were lower for the other two domains including food
groups and food sources (mean score=42.0 out of 71) and diet–disease
relationships (mean score = 6.7 out of 22).
women 76.8 (SD 17.8)) than employees without these qualifications(men 66.1 (SD 13.4), women 66.6 (SD 16.5)).The DASH score was tested against variables not included in theoriginal score. Participants who ‘always’ added salt to food at the tablehad a lower DASH score (men 20.8 (4.2), women 22.5 (SD 3.6)) thanthose who reported ‘never’ adding salt to food (men 25.1 (SD 4.1),women 25.4 (SD 4.5)). According to Cohen's standard effect size cutoffpoints (Cohen, 1988), differences in nutritional knowledge scoresof 2.9, 4.6 and 7.4 represented a small, moderate and large effect size,respectively. Changes in DASH scores of 0.85, 2.0 and 3.2 representeda small, moderate and large effect sizes, respectively.The unadjusted mean nutrition knowledge scores for men andwomen are shown in Fig. 1. Employees with higher nutrition knowledgescores had a tertiary education (men 67.9 (SD 13.0), women71.4 (SD 13.3)), were not hypertensive (men 66.7 (SD 13.4), women67.2 (SD 16.4)), consumed ≤6 g/day of salt (men 68.5 (SD 12.4),women 69.3 (SD 15.6)) and were in the highest DASH score quintile(men 71.1 (SD 15.2), women 70.4 (SD 14.7)).The mean nutrition knowledge score for all employees was 66.4 outof a maximum 116. On average, employees scored better in the ‘advicefrom the health experts’ (mean score = 8.0 out of 11) and the ‘foodchoice’ domains (mean score=7.2 out of 12). Overall, nutrition knowledgescores were lower for the other two domains including foodgroups and food sources (mean score=42.0 out of 71) and diet–diseaserelationships (mean score = 6.7 out of 22).
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