Table 2.
Total Diet Quality and Component Scores [mean (SD)] for the total sample by grade
| Diet Variable | Grade | p-value | ||||
|---|---|---|---|---|---|---|
| 5th N=260 | 6th N=240 | 7th N=241 | 9th N=230 | 11th N=182 | ||
| Vegetablesa | 6.2 (2.6) | 6.1 (2.7) | 6.0 (2.6) | 6.2 (2.5) | 6.5 (2.5) | .14 |
| Fruitb | 8.0 (3.1) | 7.6 (3.5) | 7.3 (3.7) | 7.4 (3.5) | 7.2 (3.6) | .05 |
| Whole Grains | 3.1 (2.6) | 5.0 (1.1) | 5.1 (1.2) | 5.2 (1.2) | 5.3 (1.3) | <.001 |
| Dairy | 7.3 (2.5) | 7.2 (2.7) | 7.3 (2.7) | 6.7 (2.9) | 5.9 (2.9) | <.001 |
| Protein | 5.2 (1.0) | 5.0 (1.1) | 5.1 (1.2) | 5.2 (1.2) | 5.3 (1.3) | .01 |
| Diet quality | 29.7 (5.5) | 29.0 (5.8) | 28.6 (6.0) | 27.9 (5.8) | 27.1 (5.7) | <.001 |
NOTE: SD, standard deviation; P-values reflect differences across grades adjusted for gender and race/ethnicity.
a
Total Vegetables included potatoes.
b
Total Fruit included fruit juice.