TABLE 2.
Healthy Eating Index–2005 (HEI-2005) and component scores for 3790 Chicago Health and Aging Project (CHAP) participants in the analytic sample
| Component scores (maximum points1) | No of servings: maximum score | All (n = 3790) | Whites (n = 1510) | Blacks (n = 2280) | Women (n = 2339) | Men (n = 1451) |
| Total fruit (5)23 | ≥0.8 cup equiv/1000 kcal | 4.4 (4.3, 4.4)4 | 4.5 (4.4, 4.5) | 4.3 (4.2, 4.3) | 4.4 (4.4, 4.5) | 4.2 (4.1, 4.3) |
| Whole fruit (5)23 | ≥0.4 cup equiv/1000 kcal | 4.3 (4.3, 4.3) | 4.4 (4.4, 4.5) | 4.2 (4.1, 4.2) | 4.4 (4.3, 4.4) | 4.2 (4.1, 4.2) |
| Total vegetables (5)5 | ≥1.1 cup equiv/1000 kcal | 3.6 (3.5, 3.6) | 3.8 (3.8, 3.9) | 3.4 (3.3, 3.4) | 3.7 (3.6, 3.7) | 3.4 (3.3, 3.5) |
| Dark-green and orange vegetables and legumes (5)23 | ≥0.4 cup equiv/1000 kcal | 2.3 (2.2, 2.3) | 2.1 (2.0, 2.1) | 2.4 (2.4, 2.5) | 2.4 (2.3, 2.5) | 2.1 (2.0, 2.2) |
| Total grains (5)2 | ≥3 oz equiv/1000 kcal | 4.8 (4.8, 4.9) | 4.9 (4.9, 4.9) | 4.8 (4.8, 4.8) | 4.8 (4.8, 4.8) | 4.8 (4.8, 4.9) |
| Whole grains (5)23 | ≥1.5 oz equiv/1000 kcal | 2.2 (2.2, 2.3) | 2.0 (1.9, 2.1) | 2.4 (2.3, 2.4) | 2.3 (2.2, 2.3) | 2.2 (2.1, 2.2) |
| Milk and milk products (10)23 | ≥1.3 cup equiv/1000 kcal | 5.0 (4.9, 5.1) | 5.9 (5.8, 6.1) | 4.3 (4.2, 4.4) | 5.1 (5.0, 5.2) | 4.8 (4.6, 4.9) |
| Meat and beans (10)23 | ≥2.5 oz equiv/1000 kcal | 8.8 (8.7, 8.8) | 8.5 (8.4, 8.6) | 9.0 (8.9, 9.1) | 8.6 (8.6, 8.7) | 9.0 (8.9, 9.1) |
| Oils (10)3 | ≥12 g/1000 kcal | 8.2 (8.1, 8.3) | 8.2 (8.1, 8.4) | 8.2 (8.1, 8.3) | 8.3 (8.2, 8.4) | 8.0 (7.9, 8.1) |
| Saturated fat (10)6 | ≤7% total kcal | 7.2 (7.1, 7.3) | 6.8 (6.6, 6.9) | 7.5 (7.4, 7.6) | 7.3 (7.1, 7.4) | 7.1 (6.9, 7.2) |
| Sodium (10)2 | ≤0.7 g/1000 kcal | 6.0 (6.0, 6.1) | 5.8 (5.7, 5.9) | 6.2 (6.1, 6.2) | 6.0 (5.9, 6.1) | 6.1 (6.0, 6.2) |
| Calories from solid fats, alcoholic beverages, and added sugars (20)23 | ≤20% total kcal | 4.5 (4.3, 4.7) | 2.5 (2.3, 2.8) | 5.8 (5.5, 6.1) | 4.4 (4.1, 4.6) | 4.7 (4.3, 5.0) |
| Total HEI-2005 (100)23 | — | 61.2 (60.9, 61.5) | 59.5 (59.0, 59.9) | 62.3 (61.9, 62.7) | 61.6 (61.2, 62.0) | 60.5 (60.0, 61.0) |
Maximum score achievable for that component with the HEI-2005 scoring system. Other than the last component, the other components of the HEI-2005 are weighted equally—each receiving a maximum of 10 points—with a few exceptions. Fruit, vegetables, and grains each have 2 components (total and a subgroup) with 5 points each; thus, these 3 food groups are effectively allotted 10 points each. There is a score of zero for no intake, and the scores increase as intakes increase up to the density standard. Scores for amounts between zero and the standard are prorated linearly; that is, the reported amount per 1000 calories is divided by the standard and multiplied by the total possible number of points (5 or 10). equiv, equivalents.
Significant differences were observed on the basis of ANOVA between whites and blacks (P values from <0.01 to <0.001).
Significant differences were observed on the basis of ANOVA between women and men (P values from <0.05 to <0.0001).
Mean score; 95% CI in parentheses for all 3790 CHAP participants on the basis of the completed food-frequency questionnaire (all such values).
Significant interaction for total vegetables for sex and race (P = 0.022): white women (mean: 3.9; 95% CI: 3.8, 4.0), white men (mean: 3.7; 95% CI: 3.6, 3.8), black women (mean: 3.5; 95% CI: 3.5, 3.6), black men (mean: 3.2; 95% CI: 3.1, 3.3).
Significant interaction for saturated fat for sex and race (P = 0.016): white women (mean: 6.8; 95% CI: 6.6, 6.9), white men (mean: 6.8; 95% CI: 6.6, 7.0), black women (mean: 7.6; 95% CI: 7.5, 7.7), black men (mean: 7.3; 95% CI: 7.1, 7.4).