Table 3: Spearman Correlations, body fat, fat-free mass, and protein intake (N = 20).
Protein (g) | Protein (g/kg) | Actual Servings | % of Recommended Servings of Protein Achieved | Protein (counted when EB>- 300) | Protein (counted when EB >- 300 and max of 30g serving) | |||||||
rs | p | rs | p | rs | p | rs | p | rs | p | rs | p | |
Body Mass | -0.346 | 0.135 | -0.576 | 0.008* | -0.295 | 0.207 | -0.544 | 0.013* | -0.462 | 0.042* | -0.358 | 0.121 |
Fat Mass | -0.299 | 0.201 | -0.527 | 0.017* | 0.374 | 0.104 | -0.573 | 0.008* | -0.511 | 0.021* | -0.543 | 0.013* |
%Fat | -0.215 | 0.362 | -0.437 | 0.054 | -0.344 | 0.138 | -0.515 | 0.020* | -0.431 | 0.058 | -0.530 | 0.016* |
FMI | -0.287 | 0.221 | -0.498 | 0.025* | -0.403 | 0.078 | -0.566 | 0.009* | -0.463 | 0.040* | -0.546 | 0.013* |
Fat-Adj | -0.244 | 0.301 | -0.469 | 0.037* | -0.361 | 0.118 | -0.537 | 0.015* | -0.459 | 0.042* | -0.546 | 0.013* |
FFM-Adj | 0.244 | 0.301 | 0.469 | 0.037* | 0.361 | 0.118 | 0.537 | 0.015* | 0.459 | 0.042* | 0.546 | 0.013* |
Note: %Fat = percent fat; FMI = Fat Mass Index; Fat-adj = fat mass adjusted by kg body mass; FFM-adj = Fat-Free Mass adjusted by kg body mass; *p < 0.05.