Table 2 |
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|
Canada's Food Guide servings and percentage of participants meeting minimum recommendations by vegetarian status and gender. |
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| Food Group |
Servings (Mean ± SE) |
% Meeting Recommendation |
||
|
|
||||
| Non-vegetarian |
Vegetarian |
Non-vegetarian |
Vegetarian |
|
|
|
||||
| Grain Products1 |
||||
| ♂ |
7.7 ± 0.16 |
7.9 ± 0.81 |
70.5 |
67.7 |
| ♀ |
5.0 ± 0.09 |
5.9 ± 0.31** |
45.5 |
57.3* |
|
|
||||
| Fruit and Vegetables1 |
||||
| ♂ |
5.3 ± 0.13 |
7.3 ± 0.70** |
45.5 |
64.5* |
| ♀ |
4.5 ± 0.12 |
5.6 ± 0.40** |
34.0 |
40.0 |
|
|
||||
| Milk and Milk Products2 |
||||
| ♂ |
1.7 ± 0.06 |
3.0 ± 0.29*** |
33.5 |
67.7*** |
| ♀ |
1.4 ± 0.04 |
1.5 ± 0.14 |
25.3 |
33.3 |
|
|
||||
| Meat and Alternatives3 |
||||
| ♂ |
4.5 ± 0.12 |
1.9 ± 0.6*** |
78.1 |
51.6*** |
| ♀ |
2.7 ± 0.07 |
2.6 ± 0.24 |
57.8 |
45.3* |
|
|
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|
* p < 0.05, ** p < 0.01, *** p < 0.001 1 Minimum serving recommendation is 5 servings. 2 Minimum serving recommendation is 2 servings. 3 Minimum serving recommendation is 2 servings; servings calculated as 50 g equivalent |
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|
Bedford and Barr International Journal of Behavioral Nutrition and Physical Activity 2005 2:4 doi:10.1186/1479-5868-2-4 |
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