TABLE 4.
Nutrient intakes in high compared with low scores for each dietary pattern1
| Nutrient intakes | Factor scores | Pizza and sweets | Meats | Fried foods | Fruit and vegetables | Caribbean starch |
| kcal/d | Low | 1036 (570) | 998 (499) | 1073 (639) | 1095 (713) | 1102 (971) |
| High | 1884 (953) | 1900 (1012) | 1782 (1041) | 1695 (1008) | 1602 (782) | |
| P | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | |
| Total fat (percentage of total kcal) | Low | 38.5 (8) | 37.6 (9) | 37.6 (9) | 39.3 (8) | 40.8 (8) |
| High | 40.5 (8) | 40.5 (7) | 40.9 (7) | 39.3 (8) | 38.3 (7) | |
| P | 0.151 | 0.012 | 0.013 | 0.354 | 0.014 | |
| Saturated fat (percentage of total kcal) | Low | 11.1 (4) | 11 (4) | 10.7 (4) | 11.5 (4) | 12 (4) |
| High | 11.9 (3) | 12 (3) | 12.0 (3) | 11.4 (3.2) | 11 (3) | |
| P | 0.010 | 0.001 | <0.001 | 0.117 | 0.012 | |
| trans Fat (percentage of total kcal) | Low | 0.7 (0.4) | 0.8 (0.5) | 0.7 (0.4) | 1.0 (0.6) | 0.9 (0.5) |
| High | 1.0 (0.5) | 0.9 (0.5) | 1.0 (0.5) | 0.8 (0.4) | 0.8 (0.4) | |
| P | <0.001 | 0.001 | <0.001 | 0.001 | 0.001 | |
| Carbohydrate (percentage of total kcal) | Low | 45.6 (11) | 46.7 (12) | 46.3 (11) | 45.2 (11) | 43.2 (11) |
| High | 43.0 (9) | 42.6 (8) | 42.6 (8) | 43.3 (10) | 45.6 (10) | |
| P | 0.073 | <0.001 | 0.002 | 0.658 | 0.170 | |
| Protein (percentage of total kcal) | Low | 17.2 (4) | 16.9 (3) | 17.1 (4) | 16.4 (3) | 17.2 (4) |
| High | 17.4 (4) | 17.4 (4) | 17.4 (4) | 17.6 (4) | 17.4 (4) | |
| P | 0.745 | 0.016 | 0.642 | <0.001 | 0.763 | |
| Fiber (g/kcal) | Low | 12.6 (9) | 11.0 (8) | 14.0 (11) | 10.3 (7) | 11.5 (10) |
| High | 17.2 (10) | 18.4 (9) | 16.2 (10) | 18.9 (8) | 16.9 (8) | |
| P | <0.001 | <0.001 | 0.006 | <0.001 | <0.001 | |
| Fruit (servings/d) | Low | 0.8 (0.8) | 0.8 (0.8) | 1.0 (0.9) | 0.6 (0.8) | 0.9 (0.8) |
| High | 1.0 (1.1) | 1.0 (1.1) | 0.9 (0.9) | 1.0 (1.4) | 1.0 (1.0) | |
| P | 0.208 | 0.199 | 0.228 | <0.001 | 0.267 | |
| Nonstarchy vegetables (servings/d) | Low | 2.1 (2.2) | 1.9 (1.9) | 2.2 (2.2) | 1.3 (1.6) | 1.7 (1.9) |
| High | 2.2 (2.2) | 2.5 (2.3) | 2.1 (2.0) | 3.0 (2.3) | 2.5 (2.4) | |
| P | 0.176 | 0.008 | 0.730 | <0.001 | 0.002 | |
| Whole grains (servings/d) | Low | 0.5 (0.9) | 0.4 (0.8) | 0.5 (0.9) | 0.4 (0.9) | 0.5 (1.7) |
| High | 0.6 (1.8) | 0.8 (1.8) | 0.7 (1.8) | 0.8 (1.7) | 0.5 (1.6) | |
| P | 0.137 | 0.002 | 0.063 | 0.002 | 0.248 |
1
All values are medians; interquartile ranges in parentheses. High scores were defined as those above the median. Low scores were defined as those below the median.