Table 3

Mean (SD) of LER and non-LER and percentage of decrease of LER from non-LER for specific nutrients and food groups

CategoryLER (n = 291)non-LER (n = 846)P% difference of LER from non-LER
Mean (SD)Mean (SD)
Nutrients
Energy (Kcal)1310 (214)1833 (357)0.0001−28.6
Fat (g)40.5 (13.2)58.5 (21.7)0.0001−30.8
Protein (g)56.4 (14.0)70.5 (17.0)0.0001−20.0
Alcohol (g)3.3 (6.1)6.5 (11.6)0.0001−49.2
Fiber (g)17.4 (6.3)22.2 (8.1)0.0001−21.6
Vitamin C (mg)124 (67)156 (99)0.0001−20.5
Beta carotene (μg)5622 (4870.0)6259 (6415)0.08−10.2
Sucrose (g)31 (14)48 (22)0.0001−35.4
Food groups
Vegetable servingsa2.7 (1.6)3.0 (1.7)0.01−10.0
Grain servingsb1.1 (0.8)1.4 (1.2)0.0001−21.4
Legume servingsc0.3 (0.4)0.3 (0.5)0.004−23.5
  • a One vegetable serving = 1/2 cup sliced or chopped raw or cooked vegetables.

  • b One grain serving = 1/2 cup cooked grains.

  • c One legume serving = 1/2 cup cooked beans or legumes.