Table II.
Food groups | Low fat intake group * (n = 84) | High fat intake group* (n = 108) | Recommended No. of serving |
---|---|---|---|
Grains (# servings) | 5.0±0.2a | 4.7±0,1a | 6 |
Vegetables (# servings) | 1.7±0.1a | 1.5±0.1a | 3 |
Fruits (# servings) | 1.8±0.1a | 1.3±0.1b | 2 |
Dairy (# servings) | 2.7±0.1a | 2.9±0.2a | 2 |
Meat (# servings) | 1.1±0.1a | 1.3±0.1b | 2 |
Fats and sweets (# servings) | 4.6±0.2a | 5.3±0.3b | NA |
Total healthy eating index | 78.4±0.8a | 69.6±0.8b | 100 (max. score) |
Total healthy eating index excluding fat items | 50.1±0.8a | 48.4±0.6b | 70 (max. score) |
Low fat intake group; >20% but ≤30% of energy from flat. High fat intake group; >30% of energy from fat.
Values with the same letter are not significantly different between the groups at p<0.05.