## 3 Results
### Dietary Factors and Cognition  
#### 3.4.1 E-DII Scores  
The baseline E-DII was significantly related to the baseline COG-QOL (r = 0.433; \(p\) = 0.04), but this relationship was not evident between follow-up E-DII and follow-up COG-QOL (r = \(-\)0.265; \(p\) = 0.23) (Figure 2). There were no other significant correlations between E-DII and cognitive variables, at baseline or follow-up, or in terms of change.  
\begin{table}
\begin{tabular}{l l l l} \hline
**Diet Factors** & **Baseline** & **Follow-Up** & \(p\)**-Value 1** \\ \hline E-DII & \(-\)2.3 (4.3) & \(-\)2.7 (2.9) & 0.005 \\ \hline Energy intake (kcals) & 1513.7 (452.3) & 1212.1 (475.3) & 0.02 \\ \hline Fiber (g) & 16.8 (11.7) & 15.3 (12.6) & 0.04 \\ \hline Fruit (cups) & 1.0 (1.0) & 0.9 (0.9) & 0.14 \\ \hline Vegetables (cups) & 1.4 (1.7) & 1.6 (1.3) & 0.22 \\ \hline Whole grains (oz) & 0.7 (0.8) & 0.5 (0.4) & 0.09 \\ \hline Nuts/seeds/legumes (oz) & 1.1 (1.6) & 1.1 (1.7) & 0.73 \\ \hline Cognitive factors & & & \\ \hline COG-PCI & 17.5 (19.0) & 55.5 (17.0) & \textless{}0.001 \\ \hline COG-PCA & 22.0 (7.0) & 22.5 (9.0) & 0.07 \\ \hline COG-OTH & 0 (1) & 16 (1) & \textless{}0.001 \\ \hline COG-QOL & 4.0 (8.0) & 14.0 (5.0) & \textless{}0.001 \\ \hline \end{tabular}
\end{table}
Table 3: Changes in dietary factors and cognitive factors from baseline to one-month post-intervention.  
Univariate linear regression demonstrated a significant relationship between the baseline E-DII and baseline COG-QOL scores (\(\beta\) = 0.746, \(p\) = 0.04; 95% CI (0.056, 1.436)), change in E-DII and follow-up COG-OTH scores (\(\beta\) = 0.626, \(p\) = 0.046; 95% CI (0.011, 1.240)), and change in E-DII and change in COG-OTH scores (\(\beta\) = 1.830, \(p\) = 0.04; 95% CI (0.103, 3.556)), but significance was not maintained after adjustment for any model (Table 4).  
\begin{table}
\begin{tabular}{c c c c} \hline \hline  & \(\beta\) & **95\% CI** & _p-Value_ \\ \hline Baseline E-DII & & & \\ \hline Baseline COG-QOL & & & \\ Univariate & 0.746 & 0.056, 1.436 & 0.04 \\ Adjusted 1 [FOOTNOTE:1]Footnote 1: Adjusted for age, BMI, education, physical activity category (\(<\) or \(\geq\)500 MET-min), RD visit prior to cooking class, cancer type. Energy adjusted for within E-DII calculation. 2 Adjusted for age, BMI, education, physical activity category (\(<\) or \(\geq\)500 MET-min), RD visit prior to cooking class, cancer type, and energy intake. Abbreviations: E-DII: energy-adjusted Dietary Inflammatory Index; COG-PCI: perceived cognitive impairments; COG-PCA: perceived cognitive abilities; COG-OTH: comments on others; COG-QOL: quality of life. & \\ \hline Change in E-DII & & & \\ \hline Follow-up COG-OTH & & & \\ Univariate & 0.626 & 0.011, 1.240 & 0.046 \\ Adjusted 1 [FOOTNOTE:1]Footnote 1: Adjusted for age, BMI, education, physical activity category (\(<\) or \(\geq\)500 MET-min), RD visit prior to cooking class, cancer type. Energy adjusted for within E-DII calculation. 2 Adjusted for age, BMI, education, physical activity category (\(<\) or \(\geq\)500 MET-min), RD visit prior to cooking class, cancer type, and energy intake. Abbreviations: E-DII: energy-adjusted Dietary Inflammatory Index; COG-PCI: perceived cognitive impairments; COG-PCA: perceived cognitive abilities; COG-OTH: comments on others; COG-QOL: quality of life. & \\ \hline \hline \end{tabular}
\end{table}
Table 4: Results of univariate and multiple linear regression of E-DII, dietary intake, and cognitive factors.  
Figure 2: Scatterplot and line of best fit for the correlation of E-DII and FACT-Cog quality of life sub-score. Abbreviations: E-DII: energy-adjusted Dietary Inflammatory Index; COG-QOL: quality of life.