Table 2.

Total and sub-group HEI-2005 scores of participants according to their use of nutrition facts label.

Scores of HEI	Nutrition Facts Label Use
	Never (n = 100)		Sometimes (n = 492)		Every Time (n = 366)		p
	X ± SD	Median	X ± SD	Median	X ± SD	Median
		(Min–Max)		(Min–Max)		(Min–Max)
Total fruit	2.4 ± 1.63	2.0 (0.0–5.0)	2.5 ± 1.60	2.0 (0.0–5.0)	2.7 ± 1.58	3.0 (0.0–5.0)	0.038 a
Whole fruit	2.9 ± 1.58	3.0 (0.0–5.0)	3.0 ± 1.57	3.0 (0.0–5.0)	3.3 ± 1.58	3.0 (0.0–5.0)	0.011 a
Total vegetables	2.0 ± 1.12	2.0 (1.0–5.0)	1.9 ± 1.03	2.0 (0.0–5.0)	2.1 ± 1.14	2.0 (0.0–5.0)	0.042 a
Dark green and orange vegetables and legumes	3.3 ± 1.58	4.0 (1.0–5.0)	3.3 ± 1.53	3.0 (0.0–5.0)	3.5 ± 1.49	4.0 (0.0–5.0)	0.113 a
Total grains	4.8 ± 0.74	5.0 (1.0–5.0)	4.6 ± 0.91	5.0 (1.0–5.0)	4.6 ± 0.95	5.0 (0.0–5.0)	0.051 a
Whole grains	3.0 ± 1.81	3.0 (0.0–5.0)	2.9 ± 1.79	3.0 (1.0–5.0)	3.5 ± 1.76	5.0 (0.0–5.0)	<0.001 a
Milk	3.6 ± 2.88	2.0 (0.0–10.0)	3.9 ± 2.67	3.0 (1.0–10.0)	4.6 ± 3.10	4.0 (1.0–10.0)	0.002 a
Meat and beans	8.3 ± 2.96	10.0 (1.0–10.0)	8.3 ± 2.72	10.0 (1.0–10.0)	8.2 ± 2.74	10.0 (1.0–10.0)	0.654 a
Oils	9.2 ± 2.08	10.0 (1.0–10.0)	8.7 ± 2.55	10.0 (0.0–10.0)	8.5 ± 2.52	10.0 (1.0–10.0)	0.006 a
Saturated fat	3.2 ± 4.14	0.0 (0.0–10.0)	3.7 ± 4.30	0.0 (0.0–10.0)	4.6 ± 4.52	3.5 (0.0–10.0)	0.002 a
Sodium	6.1 ± 3.35	8.0 (0.0–10.0)	6.2 ± 3.24	8.0 (0.0–10.0)	6.1 ± 3.25	8.0 (0.0–10.0)	0.946 a
Calories from solid fat, alcohol and added sugar	12.1 ± 6.44	15.0 (0.0–20.0)	13.3 ± 7.17	15.0 (0.0–20.0)	15.5 ± 6.18	20.0 (0.0–20.0)	<0.001 a
Total Healthy Eating Index Score	60.7 ± 10.11	61.0 (33.0–88.0)	62.4 ± 11.43	62.0 (28.0–94.0)	67.1 ± 12.23	67.0 (32.0–98.0)	<0.001 b

^a: p value was calculated by Kruskal-Wallis test; ^b: p value was calculated by One-way ANOVA.