Table 2.
Usual dietary intake data of participants (n = 4).
| HEI-2015 Output | Mean (SD) | Median (IQR) |
|---|---|---|
| Total HEI-2015 score (maximum = 100) | 66.7 (9.6) | 68.3 (18.2) |
| Component Scores (maximum) | ||
| Total Vegetables (5) |
4.7 (0.6) | 5 (0.9) |
| Greens and Beans (5) | 4.8 (0.5) | 5 (0.7) |
| Total Fruits (5) | 3.1 (1.4) | 2.7 (2.7) |
| Whole Fruits (5) | 3.2 (2.1) | 3.6 (3.9) |
| Whole Grains (10) | 3.5 (1.7) | 4.2 (2.8) |
| Dairy (10) | 7.1 (3.4) | 7.5 (6.2) |
| Total Protein Foods(5) | 5 (0) | 5 (0) |
| Seafood and Plant Proteins (5) | 4.9 (0.2) | 5 (0.2) |
| Fatty Acids (10) | 6.1 (3.0) | 7.3 (5.1) |
| Sodium (10) | 2.0 (2.1) | 2.0 (3.7) |
| Refined Grains (10) | 9.7 (0.4) | 9.7 (0.7) |
| Saturated Fats (10) | 3.9 (3.3) | 3.8 (6.4) |
| Added Sugars (10) | 8.7 (2.2) | 9.6 (3.6) |
| Energy (kilocalories) | 2405.2 (491.9) | 2337.3 (935.3) |
| Energy from fat (% kilocalories) | 42.4 (10.9) | 43.3 (20.3) |
| Energy from carbohydrate (% kilocalories) | 40.0 (10.7) | 41.3 (20.3) |
| Energy from protein (% kilocalories) | 19.4 (5.3) | 20.2 (10.1) |
Data were collected and Healthy Eating Index 2015 scores were calculated using the National Cancer Institute’s Diet History Questionnaire III assessing the past year. SD = standard deviation; IQR = Interquartile Range.