Table 1.

Study population characteristics and the questionnaire scores of the quantitative data from the Eet & Leef study (n 1492)

Population characteristics	Total sample (n 1492)
Female, n (%)	999	67·0
Age in years, mean (sd)	42·4	13·7
Socio-economic position, n (%)
Low	257	17·2
Medium	557	37·3
High	678	45·4
Dietary guideline adherence (adherence score range from low to high)
Total DHD15-index (1–150), mean (sd)	95·9	18·5
Vegetables (1–10), mean (sd)	6·3	3·1
Fruits (1–10), median (IQR)	6·9	5·9
Whole grains (1–10), mean (sd)	6·7	3·0
Legumes (1–10), median (IQR)	10·0	7·8
Nuts (1–10), median (IQR)	2·9	9·0
Dairy products (1–10), median (IQR)	4·7	5·8
Fish (1–10), median (IQR)	5·0	5·0
Tea (1–10), median (IQR)	3·3	9·8
Filtered coffee (1–10), mean (sd)	6·9	2·9
Oil and fat (1–10), median (IQR)	10·0	9·7
Red meat (1–10), mean (sd)	9·3	2·1
Processed meat (1–10), median (IQR)	6·4	6·8
Sugar-sweetened beverages (1–10), mean (sd)	7·3	3·5
Alcohol (1–10), mean (sd)	7·7	3·6
Salt (1–10), mean (sd)	8·2	2·2
Determinants of dietary guideline adherence (construct score range from low to high)
Frequency of home cooking (1–13), mean (sd)	11·5	2·0
Frequency of not home cooking (1–13), mean (sd)	3·1	1·3
Grocery shopping style (1–5), mean (sd)	3·4	0·9
Consumption of snacks (1–7), mean (sd)	3·7	1·1
Cooking skills (1–5), mean (sd)	4·0	0·8
Sour taste preference (1–5), mean (sd)	3·0	0·9
Salt taste preference (1–5), mean (sd)	3·6	0·9
Sweet taste preference (1–5), mean (sd)	3·6	0·9
Habit strength vegetable consumption (1–7), mean (sd)	5·8	1·3
Cognitive restraint of eating (1–4), mean (sd)	2·3	0·6
Uncontrolled eating (1–4), mean (sd)	2·1	0·6
Emotional eating (1–4), mean (sd)	2·1	0·9
Parental upbringing regarding dietary habits* (1–2), mean (sd)	1·7	0·2

sd, standard deviation; IQR, interquartile range; Supplementary Table 2 presents interpretation of score ranges.

^* n = 337 missing values.