Table 1.
Comparison of food intakes and diet quality for theoretical whole-food plant-based (WFPB) 1,2 meal plans compared to MyPlate 2.
| MyPlate | WFPB | % diff. versus MP 3 | |||
|---|---|---|---|---|---|
| Food Group Servings | Mean | SD | Mean | SD | |
| Total vegetables (cup) | 2.5 | 0.9 | 7.0 | 2.8 | +180 |
| Green leafy vegetables (cup) | 0.8 | 0.7 | 2.7 | 1.9 | +238 |
| Legumes (cup) | 0.5 | 0.6 | 2.8 | 1.4 | +460 |
| Whole fruits (cup) | 1.1 | 0.6 | 2.2 | 1.1 | +100 |
| Whole grains (oz) | 3.4 | 1.4 | 7.9 | 2.3 | +132 |
| Refined grains (oz) | 3.4 | 1.6 | 0.9 | 1.2 | −74 |
| Nuts and seeds (oz) | 0.3 | 0.5 | 0.9 | 0.9 | +200 |
| Nut and seed butters (oz) | 0.5 | 0.8 | 0.4 | 0.8 | −20 |
| Dairy (cups) | 3.1 | 0.5 | 0.3 | 0.4 | −90 |
| Eggs (oz) | 0.7 | 0.7 | 0.0 | 0.0 | −100 |
| Poultry (oz) | 0.4 | 1.2 | 0.0 | 0.0 | −100 |
| Seafood (oz) | 1.2 | 1.6 | 0.0 | 0.0 | −100 |
| Red meat (oz) | 1.2 | 1.4 | 0.0 | 0.0 | −100 |
| Meat alternatives (oz) | 0.4 | 1.1 | 2.9 | 4.7 | +625 |
| HEI-2015 Score | 100 | -- | 88 | -- | −12 |
1 Meal plans were generated and theoretical food and nutrient levels were calculated for both diets. Results from WFPB and vegan diets were virtually identical. For those items in which the standard deviation is 50% of the point estimate or more, we examined the median difference with similar findings (data not shown). 2 Intakes are standardized to 2000 kcal. 3 MP = MyPlate; % difference (greater or lesser) was calculated as % difference = (diet value/MyPlate value) * 100–100.