Table 1.

Change in Healthy Eating Index-2010 scores^a during combat deployment among elite U.S. Army Special Operations soldiers (mean ± SD)

	n = 33
	Max Score	Baseline	Deployed	Change	P
Total Vegetables	5	4.4 ± 0.7	4.3 ± 1.0	−0.1 ± 0.8	0.49
Greens and Beansb	5	4.6 ± 0.8	4.0 ± 1.5	−0.6 ± 1.7	0.06
Total Fruitc	5	4.4 ± 1.1	3.7 ± 1.5	−0.7 ± 1.4	<0.01
Whole Fruitd	5	4.6 ± 1.0	4.2 ± 1.4	−0.4 ± 1.2	0.05
Whole Grains	10	3.4 ± 2.7	3.8 ± 2.7	0.4 ± 2.2	0.29
Dairy	10	6.2 ± 2.7	4.8 ± 2.4	−1.4 ± 2.5	<0.01
Total Protein Foods	5	5.0 ± 0.2	4.9 ± 0.4	0.0 ± 0.4	0.68
Seafood and Plant Proteine	5	4.2 ± 1.0	3.8 ± 1.5	−0.4 ± 1.5	0.15
Fatty Acid Ratiof	10	6.5 ± 2.4	5.9 ± 2.9	−0.6 ± 3.1	0.27
Sodium	10	3.2 ± 2.2	2.7 ± 2.7	−0.4 ± 2.8	0.38
Refined Grains	10	9.6 ± 0.9	9.7 ± 0.9	0.0 ± 1.2	0.85
Empty Caloriesg	20	14.3 ± 3.2	11.1 ± 4.5	−3.2 ± 4.0	<0.01
Total Score	100	70.3 ± 9.1	62.9 ± 11.1	−7.4 ± 8.5	<0.01

^aScores calculated according to maximum (max) and minimum (min) score standards⁹

^bIncludes dark green vegetables, as well as beans and peas not included in total protein foods

^cIncludes fruit juice

^dExcludes fruit juice

^eIncludes seafood, nuts, seeds, soy (other than beverages), and beans and peas not counted in total protein foods

^fPolyunsaturated + monounsaturated / saturated fatty acids

^gPercent of calories from solid fats, added sugars, and excess alcohol