Table 4.
Mean of score for each food item according to groups of the SmartDiet score.
| N (%) | ||||
|---|---|---|---|---|
| Group I (Unhealthy Diet) | Group II (Somewhat Unhealthy Diet) | Group III (Healthy Diet) | p | |
| Milk or yogurt | 2.0 ± 0.5 a | 2.2 ± 0.5 a,b | 2.7 ± 0.5 b | 0.001 |
| Cream and sour cream | 1.7 ± 0.8 a | 2.5 ± 0.6 b | 2.8 ± 0.4 b | <0.0001 |
| Cheese | 1.1 ± 0.3 a | 1.6 ± 0.8 b | 2.7 ± 0.6 c | <0.0001 |
| Spreading/cured meat | 1.7 ± 1.0 c | 2.6 ± 0.8 b | 3.0 ± 0.0 b | <0.0001 |
| Meat for dinner | 1.7 ± 0.9 a | 2.6 ± 0.7 b | 3.0 ± 0.0 b | <0.0001 |
| Spreading fish | 1.8 ± 0.7 a | 2.0 ± 0.7 a | 2.5 ± 0.7 b | 0.027 |
| Fish for dinner | 1.8 ± 0.7 a | 2.2 ± 0.7 b | 2.7 ± 0.4 c | <0.0001 |
| Mayonnaise, remoulade, and kaviar | 1.4 ± 0.5 | 1.4 ± 0.5 | 1.4 ± 0.5 | 0.950 |
| Butter and margarine on bread food | 1.7 ± 1.0 a | 2.5 ± 0.8 b | 2.9 ± 0.3 b | <0.0001 |
| Fat in cooking | 1.4 ± 0.8 a | 2.3 ± 0.9 b | 2.8 ± 0.4 c | <0.0001 |
| Bread and other grain products | 1.5 ± 0.9 a | 2.5 ± 0.9 b | 2.7 ± 0.8 b | <0.0001 |
| Vegetables, fruits, and berries | 1.5 ± 0.5 a | 1.8 ± 0.6 b | 2.2 ± 0.4 c | 0.003 |
| Sweet toppings and sweet drinks | 2.6 ± 0.5 | 2.7 ± 0.6 | 2.9 ± 0.3 | 0.259 |
| Chocolate, snacks, cakes, and biscuits | 2.1 ± 0.8 a | 2.5 ± 0.7 b | 3.0 ± 0.0 c | 0.001 |
The results are expressed as mean ± SD of the score (ranging from 1 to 3) for each food item within each group of diet quality classification. p is from the ANOVA with the Bonferroni post hoc test comparing the mean scores for each food item between groups of total SmartDiet score. Values in rows with different superscript letters are significantly different. Group I was defined as ≤ 27 points (n = 39, 22.4%), group II as 28–35 points (n = 106, 60.9%), and group III as ≥ 36 points (n = 29, 16.7%) as a product of the sum of the 14 items of the questionnaire, where the higher the score, the healthier the diet, according to the Nordic Nutrition Recommendations.