Table 2.

Comparison of number of foods offered, food refusal, and food repertoire between children with intellectual disabilities (ID) and typically developing (TD) children

	ID	TD	p-value
Foods Offered and Food Refusal	(n=56)	(n=59)
Total Foodsa
Number of total foods offered, mean (sd)	92.4 (20.0)	101.8 (9.7)	0.002
Refusal rate, %	28.5	15.7	0.001
Refusal rate ratio (95% CI)	1.81 (1.26 to 2.60)
Fruitsb
Number of fruits offered, mean (sd)	12.8 (2.5)	13.5 (2.0)	0.09
Refusal rate, %	29.8	15.5	0.006
Refusal rate ratio (95% CI)	1.92 (1.21 to 3.05)
Vegetablesc
Number of vegetables offered, mean (sd)	16.8 (5.2)	19.3 (2.7)	0.002
Refusal rate, %	42.4	29.6	0.035
Refusal rate ratio (95% CI)	1.43 (1.02 to 2.00)
Food Repertoired	(n=48)	(n=55)
Total foods, mean (sd)	20.7 (6.9)	24.2 (5.9)	0.007
Fruits, mean (sd)	2.8 (1.8)	3.2 (1.9)	0.35
Vegetables, mean (sd)	3.9 (2.9)	5.1 (3.5)	0.07

^acalculated using all 119 items on the FFQ.

^bcalculated using 15 fruit items on the FFQ (raisins, grapes, bananas, strawberries, other berries, melon, apples, applesauce, pears, oranges, grapefruit, peaches, pineapple, plums, apricots).

^ccalculated using 22 vegetable items on the FFQ (tomatoes, string/green beans, baked beans, lentils/soybeans/other beans, broccoli, beets, corn, peas, mixed vegetables, spinach/kale/other greens, red/yellow/orange peppers, green peppers, yams/sweet potatoes, zucchini, summer squash, eggplant, carrots, cauliflower, celery, lettuce/tossed salad, coleslaw, hummus).

^dthe theoretical maximum number of unique foods from the 3-day food record was 123, of which 23 were fruits and 39 were vegetables.