References
nutrients/foods
COLD
Examples of the results of the questionnaires filled by the participants on the web portal estimating their fiber intake, quality of dietary fat, and salt intake. The scores they obtained from the questionnaires were shown as these kinds of bar charts in the web portal. The colors illustrated whether their intake was optimal (green), fair (yellow and orange), or non-optimal (red).Self-feedback tasks during the second and the third years of the study. The participants indicated their typical food choices and tested what the effect is on their nutrient intake if they change their choices. The first task (month 16) included, e.g., choices of bread, spreads, and cold cuts, ingredients in fish soup, or coffee bread. The second task (month 20) compared sugar, fat, and energy content in different liquids. The third task (month 28) demonstrated the effect of choices in grains, vegetables, fruits, berries, nuts, and seeds on fiber intake. The fourth task (month 32) dealt with the intake of vegetables, fruits, and berries. Metrics indicated the amount of nutrients/foods, and colors illustrated whether the amount was optimal (green), fair (yellow and orange), or non-optimal (red).(Timing, topics, and participation rates of the group meetings.Topics of the monthly materials.