Table 2 Comparison of the distribution of frequency of the behavior in the two groups before and after the intervention
| Â | PAL | Routine lecture | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|
Before intervention | After intervention | p value | Before intervention | After intervention | p value | |||||
Frequency | Percentage | Frequency | Percentage | Frequency | Percentage | Frequency | Percentage | |||
Having physical activity | 14 | 23.3 | 44 | 73.3 |  < 0.001 | 13 | 21.7 | 45 | 75 |  < 0.001 |
Weight measurement | 21 | 35 | 56 | 93.3 |  < 0.001 | 22 | 36.7 | 55 | 91.7 |  < 0.001 |
Performing a blood lipid test | 14 | 23.3 | 49 | 81.7 |  < 0.001 | 16 | 26.7 | 50 | 83.3 |  < 0.001 |
Blood pressure measurement | 21 | 35 | 57 | 95 |  < 0.001 | 23 | 38.3 | 56 | 93.3 |  < 0.001 |
Consumption of 2 units of fruit per day | 11 | 18.4 | 40 | 66.7 |  < 0.001 | 13 | 21.7 | 42 | 70 |  < 0.001 |
Consumption of 2 units of vegetable per day | 15 | 25 | 41 | 68.3 |  < 0.001 | 14 | 23.3 | 43 | 71.7 |  < 0.001 |
Consumption of 3 servings of legumes per week | 24 | 40 | 45 | 75 |  < 0.001 | 22 | 36.6 | 47 | 78.3 |  < 0.001 |
Consumption of 2 servings of fish per week | 13 | 21.7 | 25 | 41.7 |  < 0.001 | 10 | 16.7 | 26 | 43.3 |  < 0.001 |
Consumption of out-of-home prepared food less than three times a week | 32 | 53.3 | 37 | 61.7 |  < 0.031 | 34 | 56.7 | 38 | 63.3 | 0.035 |
Consumption of whole bread | 12 | 20 | 29 | 48.3 |  < 0.001 | 14 | 23.3 | 30 | 50 |  < 0.001 |
Consumption of liquid frying oil | 29 | 48.3 | 37 | 61.7 |  < 0.008 | 27 | 45 | 36 | 60 |  < 0.008 |
Consumption of fried foods less than two times a week | 21 | 35 | 33 | 55 |  < 0.001 | 23 | 38.3 | 31 | 51.7 | 0.021 |
No cigarettes and any tobacco | 58 | 96.7 | 58 | 96.7 | 1 | 57 | 95 | 57 | 95 | 1 |
Determining the risk of diabetes | 13 | 21.7 | 51 | 85 |  < 0.001 | 15 | 25 | 52 | 86.7 |  < 0.001 |