Table 2.

Diet Quality between patients and caregivers dyads (N = 40 dyads)

Components	Maximum points	Patients with HF	Family caregivers	Paired t-test p-value	Correlation r (* P < .05)
Adequacy:
Total fruit	5	2.59 ± 1.75	3.02 ± 1.54	.123	.445*
Whole fruit	5	3.20 ± 1.89	3.55 ± 1.67	.177	.588*
Total vegetables	5	4.00 ± 1.29	4.30 ± 1.12	.158	.407*
Greens and beans	5	3.21 ± 1.86	3.19 ± 1.58	.920	.600*
Whole grains	10	3.85 ± 3.27	3.52 ± 3.02	.480	.577*
Dairy	10	5.23 ± 2.13	5.98 ± 2.48	.141	.077
Total protein foods	5	4.27 ± 1.14	4.50 ± 0.90	.155	.532*
Seafood and plant proteins	5	3.66 ± 1.68	3.38 ± 1.74	.239	.620*
Moderation:
Fatty acids	10	4.36 ± 3.28	4.33 ± 3.33	.940	.614*
Refined grain	10	8.67 ± 1.82	8.22 ± 2.22	.210	.383*
Sodium	10	4.10 ± 3.28	3.34 ± 2.93	.204	.275
Empty calories	20	11.35 ± 6.05	12.04 ± 5.19	.475	.432*
Total HEI Score	100	58.8 ± 13.70	59.35 ± 11.16	.584	.706*