Table 1.

Description of the variables used for analysis of the Employee Health Risk Questionnaires

Variable	Less than the recommended intake based on response to the survey questions (servings/d)	Healthier intake based on response to the survey questions (servings/d)
Food group
1. Grains	0–2	3–5 or more
2. Vegetables	0–1	2–5 or more
3. Fruits	0–1	2–5 or more
4. Protein	0–2	3–5 or more
5. Dairy	0–2	3–5 or more
Discretionary energy
Added sugar (sweets & desserts)	3–5 or more	0–2
Fat intake	3–5 or more	0–2
Healthy eating pattern (frequency)
Low fat v. high fat	Eat mostly high-fat foods	Eat mostly low-fat foods
Whole grains v. refined grains	Refined grain intake	At least half the intake from whole grains
Plant protein v. animal protein	Mostly animal protein	Mostly plant protein
Intake of dark green leafy vegetables	Once monthly or never	At least once weekly