TABLE 1.
Demographic and basic dietary characteristics of the study sample.
| Total n = 2637 | |
|---|---|
| Age, mean (SD), years | 58.0 (10.7) |
| Women, n (%) | 1372 (52.0) |
| Body mass index, mean (SD), kg/m2 | 30.1 (6.8) |
| Race, % | |
| Mexican American | 18.8 |
| Other Hispanic | 14.8 |
| Non‐Hispanic White | 33.8 |
| Non‐Hispanic Black | 18.8 |
| Other Race, including multi‐racial | 13.8 |
| Educational level, % | |
| Less than 9th grade | 14.7 |
| 9‐11th grade | 11.6 |
| High school graduate | 22.1 |
| Some college | 27.6 |
| College graduate or above | 23.9 |
| Annual family income, % | |
| $ 0 to $ 14,999 | 14.9 |
| $ 15,000 to $ 44,999 | 32.5 |
| $ 45,000 to $ 74,999 | 18.1 |
| $ 75,000 and over | 25.1 |
| Energy intake, mean (SD), kcal/d | 2027 (887) |
| Protein, mean (SD), g/d | 79.1 (39.4) |
| Carbohydrate, mean (SD), g/d | 239.0 (112.4) |
| Fat, total, mean (SD), g/d | 79.5 (44.3) |
| Alcohol, mean (SD), g/d | 9.3 (24.9) |