Table 5.

Regression coefficients for the association between Ethnic Identity category and Healthy Eating Index score, HCHS/SOL Youth Study (2011–2013).

Response variable	Quartile 2	Quartile 3	Quartile 4	P-value*
	Estimate (95% CI)	Estimate (95% CI)	Estimate (95% CI)
HEI1 Total Fruita	−0.16 (−0.49, 0.16)	0.12 (−0.25, 0.49)	−0.37 (−0.69, −0.05)	0.029
HEI2 Whole Fruitb	0.08 (−0.29, 0.46)	0.33 (−0.09, 0.76)	−0.05 (−0.43, 0.33)	0.328
HEI3 Total Vegetablesc	−0.02 (−0.27, 0.23)	0.11 (−0.14, 0.35)	0.03 (−0.21, 0.27)	0.757
HEI4 Greens and Beansd	−0.10 (−0.44, 0.24)	−0.15 (−0.58, 0.27)	−0.07 (−0.42, 0.29)	0.899
HEI5 Whole Grainse	0.13 (−0.57, 0.82)	0.29 (−0.51, 1.09)	−0.19 (−0.97, 0.60)	0.681
HEI6 Dairyf	0.01 (−0.55, 0.56)	0.17 (−0.41, 0.75)	0.06 (−0.52, 0.64)	0.930
HEI7 Total Protein Foodsg	−0.01 (−0.25, 0.23)	0.05 (−0.19, 0.29)	0.15 (−0.08, 0.38)	0.468
HEI8 Seafood and Plant Proteinsh	−0.29 (−0.72, 0.14)	−0.41 (−0.89, 0.06)	−0.12 (−0.56, 0.32)	0.300
HEI9 Fatty Acidsi	0.06 (−0.55, 0.68)	0.02 (−0.59, 0.63)	0.30 (−0.38, 0.98)	0.814
HEI10 Refined Grainsj	−0.08 (−0.64, 0.47)	0.26 (−0.40, 0.92)	−0.12 (−0.82, 0.57)	0.739
HEI11 Sodiumk	0.09 (−0.54, 0.73)	0.27 (−0.40, 0.95)	0.11 (−0.55, 0.78)	0.887
HEI12 Empty Caloriesl	−0.09 (−0.97, 0.79)	0.43 (−0.58, 1.44)	−0.23 (−1.10, 0.63)	0.510
HEI2010	−0.39 (−2.49, 1.71)	1.49 (−1.35, 4.34)	−0.49 (−2.83, 1.86)	0.506

Ethnic Identity reference category: lower quartile.

^*Controlling for: Age, gender, and generational status of child; field center, annual family income.

^aTotal Fruit: Includes 100% fruit juice. Optimum score = 5. Standard for maximum score: ≥ 0.8 cup equiv/1,000 kcal. Standard for minimum score: No fruit.

^bWhole Fruit: Includes all forms except fruit juice. Optimum score = 5. Standard for maximum score: ≥ 0.4 cup equiv /1,000 kcal. Standard for minimum score: No whole fruit.

^cTotal Vegetables: Includes any beans and peas not counted as Total Protein Foods. Optimum score = 5. Standard for maximum score: ≥1.1 cup equiv/1,000 kcal. Standard for minimum score: No vegetables.

^dGreens and Beans: Includes any beans and peas not counted as Total Protein Foods. Optimum score = 5. Standard for maximum score: ≥0.2 cup equiv/1,000 kcal. Standard for minimum score: No dark green vegetables, beans or peas.

^eWhole Grains. Optimum score = 10. Standard for maximum score: ≥1.5 oz equiv/1,000 kcal. Standard for minimum score: No whole grains.

^fDairy: Includes all milk products, such as fluid milk, yogurt, cheese, and fortified soy beverages. Optimum score = 10. Standard for maximum score: ≥1.3 cup equiv/1,000 kcal. Standard for minimum score: No dairy.

^gTotal Protein Foods: Beans and peas are included here (and not with vegetables) when the Total Protein Foods standard is otherwise not met. Optimum score = 5. Standard for maximum score: ≥2.5 oz equiv/1,000 kcal. Standard for minimum score: No protein foods.

^hSeafood and Plant Proteins: Beans and peas are included here (and not with vegetables) when the Total Protein Foods standard is otherwise not met. Includes seafood, nuts, seeds, soy products (other than beverages) as well as beans and peas counted as Total Protein Foods. Optimum score = 5. Standard for maximum score: ≥0.8 oz equiv/1,000 kcal. Standard for minimum score: No seafood or plant protein.

ⁱFatty Acids: Includes seafood, nuts, seeds, soy products (other than beverages) as well as beans and peas counted as Total Protein Foods. Optimum score = 10. Standard for maximum score: (PUFAs+MUFAs)/SFAs > 2.5. Standard for minimum score: (PUFAs+MUFAs)/SFAs ≤1.2.

^jRefined Grains. Optimum score = 10. Standard for maximum score: ≤1.8 oz equiv/1,000 kcal. Standard for minimum score: ≥4.3 oz equiv/1,000 kcal.

^kSodium. Optimum score = 10. Standard for maximum score: ≤1.1 gram/1,000 kcal. Standard for minimum score: ≥2.0 gram / 1,000 kcal.

^lEmpty Calories: Calories from solid fats, alcohol, and added sugars; threshold for counting alcohol is > 13 g/1000 kcal. Optimum score = 20. Standard for maximum score: ≤ 19% of energy. Standard for minimum score: ≥50% of energy.