Table 3.

Mixed effects linear regression model of food security status and Healthy Eating Index-2015 and component scores ^a.

				Means
Parameter	Unstandardized β	Standard Error	95% Confidence Interval for β	Food Secure	Food Insecure	p-Value
HEI Total Score	−1.98	0.79	−3.52, −0.43	54.48	52.50	0.012
Total Vegetables	−0.01	0.14	−0.28, 0.26	2.63	2.62	0.940
Greens and Beans	−0.42	0.15	−0.72, −0.12	2.04	1.62	0.006
Total Fruit	−0.33	0.17	−0.67, 0.01	2.85	2.52	0.059
Whole Fruit	−0.29	0.19	−0.67, 0.09	2.73	2.44	0.132
Whole Grains	−0.32	0.27	−0.89, 0.20	4.76	4.44	0.223
Total Dairy	−0.27	0.30	−0.86, 0.32	7.39	7.12	0.363
Total Protein	0.09	0.10	−0.10, 0.27	4.37	4.45	0.378
Seafood and Plant Protein	−0.46	0.19	−0.84, −0.09	2.32	1.86	0.016
Fatty Acids	0.20	0.34	−0.46, 0.87	3.98	4.19	0.546
Sodium	0.29	0.17	−0.05, 0.63	3.39	3.68	0.095
Refined Grains	−0.08	0.32	−0.71, 0.55	4.47	4.39	0.802
Added Sugar	−0.56	0.18	−0.92, −0.21	7.95	7.39	0.002
Saturated Fat	0.17	0.27	−0.35, 0.69	5.62	5.79	0.521

^a Food secure was the referent group. Models controlled for sex, age, ethnicity/race (non-Hispanic White, Hispanic, non-Hispanic Black), Supplemental Nutrition Assistance Program (SNAP) participation, average energy intake, and BMI percentile.