TABLE 2.
Latent class 12 (n = 139) | Latent class 23 (n = 174) | Latent class 34 (n = 76) | |
Food group, g/d | |||
Fruits | 541 ± 333 | 478 ± 273 | 497 ± 400 |
Vegetables | 148 ± 90 | 160 ± 110 | 78 ± 71 |
Nuts and legumes | 45 ± 32 | 35 ± 25 | 31 ± 34 |
Whole grains | 49 ± 39 | 61 ± 49 | 22 ± 31 |
Low-fat dairy | 297 ± 246 | 454 ± 293 | 200 ± 253 |
Red meat | 57 ± 33 | 27 ± 26 | 65 ± 126 |
Sweetened beverages | 376 ± 337 | 172 ± 205 | 524 ± 593 |
Energy intake variable | |||
Energy intake, kcal | 2480 ± 732 | 1920 ± 504 | 2000 ± 1000 |
Carbohydrates, % energy | 53.0 ± 6.6 | 55.0 ± 6.3 | 55.0 ± 7.4 |
Protein, % energy | 14.3 ± 2.1 | 15.5 ± 2.6 | 13.4 ± 2.6 |
Fat, % energy | 34.6 ± 5.5 | 32.1 ± 5.3 | 33.3 ± 6.0 |
Values are means ± SDs, n = 389. Differences were observed in the means for each food group and energy intake variable, with the exception of fruits, in the 3 latent dietary classes (ANOVA; P < 0.05).
Represents a high probability of consuming peaches, strawberries, canned fruits, broccoli, green beans or peas, corn, cabbage or coleslaw, white potatoes, sweet potatoes, refined grains, red and processed meats, pizza, french fries, sweets, salty snacks, and soft drinks.
Represents a high probability of consuming apples, bananas, oranges, tomatoes, broccoli, spinach, carrots, green salads, whole-wheat bread, low-fat dairy, baked chicken, and water.
Represents a high probability of consuming white bread, red and processed meats, fried chicken, french fries, and vitamin C–rich drinks.