Statistical analysis
All data were analyzed using SPSS 25 (IBM, Armonk, NY, USA). Data analysis was performed using the per protocol analysis. Outliers were identified by visual inspection of box blots showing extreme outliers at ±3 standard deviations and consideration was given to removal for extreme outliers. Normality of data was examined using the Shapiro–Wilk statistic and data, if necessary, was transformed using the following transformations: natural log transformation achieved normality for energy, fat, MUFA, cholesterol, magnesium, iron, vitamin A, thiamine, vitamin B6, biotin, folate, fruit, sweets, and vegetables; square root transformation was used to transform omega 6, sodium, manganese, selenium, vitamin D, vitamin C, condiments, sauces and soups, grains, high fat dairy products, other vegetables, processed meat, and refined carbohydrates. PSQI component scores, IPAQ, GI health measures, nutrition outcome variables not listed above, and inflammatory markers were not normally distributed and transformation did not achieve normality.Differences in outcome measures pre- and post-intervention were analyzed using analysis of covariance and post hoc paired- (within group) or unpaired- (between group) sample two-tailed 