Table 1.

Total Healthy Eating Index-2005 score and the estimated intake of Healthy Eating Index-2005 component foods among participants in a study to evaluate diet quality among rural older adults, by ethnicity.^a

Healthy Eating Index-2005 Category (units)	African American (N=136)	American Indian (N=195)	Non-Hispanic White (N=304)	P value
	←mean ± standard errorb→
Total Score (0–100 points)	64.46 ± 0.98y	60.05 ± 0.98x	61.11 ± 1.21x	0.001
Total Fruit (cup eq/1000 kcal)	0.69 ± 0.04z	0.55 ± 0.04y	0.42 ± 0.03x	<0.001
Whole Fruit (cup eq/1000 kcal)	0.42 ± 0.03z	0.36 ± 0.02y	0.27 ± 0.02x	<0.001
Total Vegetable (cup eq/1000 kcal)	0.89 ± 0.06	0.81 ± 0.04	0.87 ± 0.05	0.28
Dark Green and Orange Vegetables and Legumes (cup eq/1000 kcal)	0.51 ± 0.04	0.42 ± 0.03	0.47 ± 0.05	0.06
Total Grains (oz/1000 kcal)	2.55 ± 0.08	2.56 ± 0.09	2.54 ± 0.08	0.97
Whole Grains (oz/1000 kcal)	1.08 ± 0.06y	1.10 ± 0.08y	0.82 ± 0.06x	<0.001
Milk (cup eq/1000 kcal)	0.41 ± 0.03x	0.41 ± 0.04x	0.55 ± 0.05y	0.03
Meat and Beans (oz eq/1000 kcal)	2.56 ± 0.10y	2.27 ± 0.10x	2.12 ± 0.05x	<0.001
Oils (g eq/1000 kcal)	5.48 ± 0.46y	3.83 ± 0.37x	6.78 ± 0.49y	<0.001
Saturated Fat (% of kcal)	10.89 ± 0.24xy	10.66 ± 0.21x	11.41 ± 0.13y	0.004
Sodium (mg/1000 kcal)	1350 ± 31.09	1285 ± 24.01	1328 ± 25.64	0.17
Calories from Solid Fat, Alcohol, and Added Sugar (% of kcal)	26.52 ± 0.85x	30.66 ± 0.85y	28.11 ± 0.99x	<0.001

^aAdjusted for age, gender, marital status and poverty status.

^bDifferent letters in rows indicate differences between means (P<.05) using orthogonal contrasts to test pair-wise differences.