Table 2.
Adjusted Mean Healthy Eating Index-2015 (HEI-2015) Scores by Tertiles of Cafeteria Purchases and Healthy Purchasing Scorea
| Variable | HEI score |
p-value for trend |
|---|---|---|
| Proportion of green items purchased | ||
| T1 (0–41%, least green) | 56.4 | |
| T2 (41%–59%) | 61.5 | |
| T3 (59%–97%, most green) | 63.3 | <0.001 |
| Proportion of yellow items purchased | ||
| T1 (0–24%, least yellow) | 60.7 | |
| T2 (24%–38%) | 60.3 | |
| T3 (38%–93%, most yellow) | 60.4 | 0.83 |
| Proportion of red items purchased | ||
| T1 (0%–9%, least red) | 64.4 | |
| T2 (9%–20%) | 61.0 | |
| T3 (21%–85%, most red) | 55.7 | 0.001 |
| Healthy Purchasing Score | ||
| T1 (0.13–0.61, least healthy) | 55.6 | |
| T2 (0.62–0.72) | 61.0 | |
| T3 (0.73–0.98, most healthy) | 64.4 | <0.001 |
Notes: Boldface indicates statistical significance (p<0.05).
a
Adjusted for age, sex, race, ethnicity, education, physical activity, and number of cafeteria purchases. Higher score = healthier purchases.