Table 2.
Mean HSR for refined and whole grain food subcategories, including standard deviation, median and range.
| Refined Grain | Whole Grain | |||||||
|---|---|---|---|---|---|---|---|---|
| Mean ± SD | Median | Range | Mean ± SD | Median | Range | p-Value | ||
| Bread (n = 29) | 3.8 ± 0.0 * | 4.0 | 3.5–5.0 | Bread (n = 34) | 4.2 ± 0.3 * | 4.0 | 3.5–5.0 | <0.001 |
| Pasta (n = 32) | 4.2 ± 0.3 | 4.0 | 4.0–4.5 | Pasta (n = 0) | N/A | N/A | N/A | N/A |
| Rice (n = 32) | 3.6 ± 0.4 | 3.5 | 2.5–4.0 | Rice (n = 7) | 3.9 ± 0.4 | 4.0 | 3.0–4.0 | 0.131 |
| Flour (n = 6) | 3.6 ± 0.6 | 3.8 | 2.5–4.0 | Flour (n = 2) | 4.0 ± 0.0 | 4.0 | 4.0 | 0.376 |
| Breakfast cereal (n = 52) | 3.6 ± 0.5 * | 4.0 | 1.5–5.0 | Breakfast cereal (n = 256) | 4.3 ± 1.0 * | 4.5 | 2.0–5.0 | <0.001 |
Independent samples t-test * p < 0.001 comparing HSR: Health Star Rating (0.5–5) for refined and whole grain subcategories; SD: Standard Deviation.