Table 4.

Diet quality, daily mean ± SD

	Baseline (n = 13)	Follow-up (n = 12)	Change (mean [95% CI])
Calories, kcal	1338 ± 443	1306 ± 496	− 32 [− 338, 274]
Total fat, g	55 ± 27	51 ± 26	− 5 [− 19, 9]
Saturated fat, g	18 ± 12	15 ± 10	− 3 [− 9, 3]
Trans fat, g	1 ± 1	1 ± 2	0 [− 1, 1]
Cholesterol, mg	232 ± 125	258 ± 171	18 [− 49, 85]
Sodium, mg	2225 ± 697	2056 ± 1405	− 185 [− 986, 616]
Total carbohydrate, g	151 ± 43	156 ± 51	4 [− 30, 38]
Dietary fiber, g	18 ± 8	18 ± 6	− 1 [− 5, 3]
Total sugars, g	56 ± 21	58 ± 15	− 3 [− 17, 11]
Added sugars	25 ± 11	25 ± 13	− 2 [− 12, 8]
Total protein, g	63 ± 20	62 ± 26	1 [− 16, 18]
Vitamin D, mcg	5 ± 5	6 ± 4	3 [0,6]
Calcium, mg	643 ± 439	583 ± 273	− 77 [− 287, 133]
Iron, mg	14 ± 6	10 ± 4	− 4 [− 8, 0]
Potassium, mg	2093 ± 746	2281 ± 711	141 [− 307, 589]
Total fruits, servingsa	1.6 ± 1.0	1.9 ± 1.2	0.2 [− 0.4, 0.8]
Whole fruits, servingsb	1.4 ± 1.1	1.6 ± 1.3	0.1[− 0.5, 0.7]
Vegetables, servingsc	3.1 ± 2.4	3.6 ± 1.9	0.3 [− 0.7, 1.3]

None of the changes were statistically significant (all p > 0.05)

^aTotal fruit: 100% citrus juice, 100% fruit juice excluding citrus juice, citrus fruit, fruit excluding citrus fruit, avocado and similar

^bWhole fruit: citrus fruit, fruit excluding citrus fruit, avocado and similar

^cVegetables: dark-green vegetables, deep-yellow vegetables, tomato, white potatoes, other starchy vegetables, legumes, other vegetables, 100% vegetable juice