Table 6 Characteristics of supplementation, amount of water drunk and method of meal preparation, with details of both groups.

From: Evaluation of the relationship between body composition and dietary habits of physically active people with disabilities

 

Study group

Control group

P

 

N

%

N

%

Magnesium

10

35.7

9

33.3

χ2(1) = 0.03 p = 0.852

 

Potassium

2

7.1

5

18.5

χ2(1) = 1.60 p = 0.205

 

Protein

0

0.0

15

55.6

χ2(1) = 21.38 p < 0.001

 

Vitamin D

18

64.3

16

59.3

χ2(1) = 0.15 p = 0.701

 

Vitamin B12

6

21.4

8

29.6

χ2(1) = 0.48 p = 0.485

 

Vitamin C

11

39.3

8

29.6

χ2(1) = 0.57 p = 0.451

 

Iron

2

7.1

6

22.2

χ2(1) = 2.51 p = 0.112

 

Omega acids

12

42.9

9

33.3

χ2(1) = 0.52 p = 0.467

 

Creatine

0

0.0

9

33.3

χ2(1) = 11.15 p = 0.001

 

Zinc

2

7.1

5

18.5

χ2(1) = 1.60 p = 0.205

 

The number of litres of water consumed per day

Study group

Control group

Total

N

%

N

%

N

%

0.5–1 L

8

28.6

1

3.7

9

16.4

1–2 L

9

32.1

11

40.7

20

36.4

2–3 L

9

32.1

5

18.5

14

25.5

 > 3 L

2

7.1

10

37.0

12

21.8

Total

28

100.0

27

100.0

55

100.0

p

χ2(3) = 12.11 p = 0.007

How to prepare meals for oneself

Study group

Control group

Total

N

%

N

%

N

%

By oneself

9

32.1%

27

100.0%

36

65.5%

With the help of relatives

19

67.9%

0

0.0%

19

34.6%

Total

28

100.0%

27

100.0%

55

100.0%

p

χ2(1) = 27.99 p < 0.001

  1. N: number of observations; χ2: value of Pearson's chi-square test; p: test probability ratio.
  2. Significant values are in bold.
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