Table 3.
Dietary measures of the study participants: a community sample of working adults (n 200) aged 18–60 years taking part in worksite nutrition intervention in a large metropolitan medical complex, Minneapolis, MN, USA, September 2010–February 2013
| Baseline | Follow-up | |||
|---|---|---|---|---|
| Mean | sd | Mean | sd | |
| Diet quality based on HEI-2010 | ||||
| Overall HEI-2010 score | 58·8 | 12·1 | 60·5 | 11·2 |
| By HEI-2010 component | ||||
| Total fruit* | 2·02 | 1·60 | 2·39 | 1·57 |
| Whole fruit* | 2·32 | 1·92 | 3·12 | 1·83 |
| Total vegetables* | 3·11 | 1·31 | 3·61 | 1·18 |
| Greens and beans* | 2·14 | 2·11 | 2·99 | 2·14 |
| Whole grains | 4·56 | 3·07 | 4·45 | 3·26 |
| Dairy | 6·17 | 2·80 | 6·41 | 2·77 |
| Total protein foods | 4·57 | 0·87 | 4·71 | 0·66 |
| Seafood and plant proteins | 2·68 | 2·07 | 2·42 | 2·02 |
| Fatty acids* | 4·33 | 2·83 | 3·77 | 2·66 |
| Refined grains | 6·55 | 3·12 | 6·23 | 3·07 |
| Sodium | 4·14 | 3·08 | 3·87 | 3·02 |
| Empty calories | 16·3 | 3·6 | 16·5 | 3·1 |
| Nutrient intakes | ||||
| % of energy from cholesterol | 47·0 | 7·5 | 46·3 | 6·9 |
| % of energy from fat | 33·9 | 6·2 | 33·6 | 6·1 |
| % of energy from saturated fat | 11·4 | 2·6 | 11·8 | 3·0 |
| % of energy from protein* | 16·6 | 3·6 | 17·9 | 4·3 |
| Total carbohydrate (g)* | 242·2 | 87·8 | 227·0 | 79·2 |
| Fibre (g) | 19·2 | 7·9 | 18·1 | 7·3 |
| Ca (mg) | 940·7 | 402·2 | 945·4 | 422·5 |
| Mg (mg) | 294·9 | 111·4 | 284·7 | 108·1 |
| K (mg) | 2599·0 | 917·9 | 2491·7 | 863·4 |
| Na (mg) | 3328·9 | 1196·2 | 3201·7 | 1055·7 |
| Sugar (g) | 101·3 | 48·9 | 94·3 | 45·5 |
HEI-2010, Healthy Eating Index-2010.
*
Significant difference between baseline and follow-up (ANOVA), P < 0·05.