Table 2. Diet quality as measured by the Healthy Eating Index - 2005.
| Component | Maximum score | Standard for maximum score (per 1000 kcals) | Mean American HEI core (2001- 2002)a | Participants mean score | % of maximum score | Female Participants mean score | Male participants mean score | |||
|---|---|---|---|---|---|---|---|---|---|---|
| Total Fruit | 5 | ≥0.8 cup | 3.1 | 1.5± 2.0 | 30.1% | 1.5 ± 2.0 | 1.7 ±2.1 | |||
| Whole Fruit | 5 | ≥0.4 cup | 3.4 | 1.7 ± 2.1 | 33.7% | 1.8 ± 2.2 | 1.4 ± 2.0 | |||
| Total Vegetable | 5 | ≥1.1 cup | 3.3 | 2.8 ± 1.8 | 53.5% | 2.9 ± 1.9 | 2.3 ± 1.6 | |||
| Dark Green and Orange Vegetables | 5 | ≥0.4 cup | 1.4 | 1.3 ± 1.9 | 25.0% | 1.4 ± 1.9 | 1.0 ±1.7 | |||
| Total Grains | 5 | ≥3.0 oz | 5.3 | 4.3 ± 1.5 | 85.8% | 4.3 ± 1.2 | 4.2 ±1.2 | |||
| Whole Grains | 5 | ≥1.5oz | 1.2 | 1.5 ± 1.9 | 30.3% | 1.8 ± 2.1 | 1.0 ±1.6 | |||
| Milk | 10 | ≥1.3 cup | 6.8 | 6.1 ± 3.5 | 67.0% | 6.5 ± 3.5 | 5.5 ±3.6 | |||
| Meat and Beans | 10 | ≥2.5 oz | 10.2 | 8.1 ± 2.7 | 81.3% | 8.1 ± 2.8 | 8.1 ±2.7 | |||
| Oils | 10 | ≥12 grams | 6.8 | 1.3 ± 2.5 | 12.8% | 1.2 ± 2.4 | 1.4 ±2.6 | |||
| Saturate Fat | 10 | ≤7% of energy | 6.4 | 6.0 ± 2.7 | 59.9% | 6.3 ± 2.5 | 5.4 ±3.0 | |||
| Sodium | 10 | ≤0.7 grams | 4.1 | 1.6± 2.1 | 16.0% | 1.4 ± 2.0 | 1.9 ±2.3 | |||
| SoFAAS b | 20 | ≤20% of energy | 7.5 | 10.6± 7.5 | 52.8% | 9.6 ± 7.5 | 12.5 ±7.3 | |||
| Total Mean HEI Scorec | 100 | 58.7 | 46.7± 11.5 | 46.8 ±11.7 | 46.5±11.2 | |||||
a
NHANES 2001-2002
b
SoFAAS = Calories from solid fats, alcoholic beverages and added sugars
c
Measure of adherence to the 2005 US Dietary Guidelines. Scores range from 0 (no adherence) to 100 (complete adherence)