Table 3.
Median component and total HEI-SGA values across all participants and by BMI category.
| Median (IQR) Component or Total Score | |||||
|---|---|---|---|---|---|
| At Risk of Nutrient Deficiency (n = 106) | Healthy (n = 281) | Moderate Risk (n = 95) | High Risk (n = 54) | * p-Value | |
| Total fruit | 0.0 (0.0, 3.5) | 0.0 (0.0, 4.2) | 0.0 (0.0, 4.8) | 0.0 (0.0, 4.1) | 0.757 |
| Whole fruit | 0.0 (0.0, 3.9) | 0.0 (0.0, 5.0) | 0.0 (0.0, 3.8) | 0.0 (0.0, 5.0) | 0.349 |
| Total vegetables | 0.0 (0.0, 1.5) | 0.5 (0.0, 2.5) | 0.6 (0.0, 2.6) | 1.3 (0.0, 2.4) | 0.328 |
| DGLOV | 0.0 (0.0, 0.0) | 0.0 (0.0, 0.0) | 0.0 (0.0, 0.0) | 0.0 (0.0, 0.0) | 0.402 |
| Total rice & alternatives | 10.0 (7.7, 10.0) b | 10.0 (8.3, 10.0) b | 10.0 (8.0, 10.0) b | 8.5 (7.2, 10.0) a | 0.007 |
| Whole grains | 0.0 (0.0, 0.0) | 0.0 (0.0, 0.0) | 0.0 (0.0, 0.0) | 0.0 (0.0, 0.0) | 0.581 |
| Dairy | 2.6 (0.0, 5.4) b | 2.1 (0.0, 7.0) b | 2.9 (0.0, 9.4) b | 0.0 (0.0, 2.9) a | 0.008 |
| Total protein foods | 10.0 (7.8, 10.0) | 10.0 (6.9, 10.0) | 10.0 (5.8, 10.0) | 10.0 (6.2, 10.0) | 0.766 |
| Total Fat | 10.0 (8.6, 10.0) | 10.0 (7.2, 10.0) | 10.0 (9.8, 10.0) | 10.0 (8.4, 10.0) | 0.372 |
| Saturated fat | 9.7 (7.3, 10.0) | 9.7 (7.0, 10.0) | 10.0 (7.7, 10.0) | 10.0 (7.0, 10.0) | 0.476 |
| Sodium | 0.0 (0.0, 0.0) | 0.0 (0.0, 0.0) | 0.0 (0.0, 0.0) | 0.0 (0.0, 0.0) | 0.462 |
| Total HEI-SGA score | 47.5 (41.7, 55.2) | 48.8 (40.1, 56.1) | 49.1 (41.9, 59.7) | 47.0 (40.1, 52.6) | 0.470 |
* Based on independent samples, Kruskal-Wallis. Groups that do not share a superscript are significantly different from each other by post-hoc Bonferroni tests. DGLOV—dark green leafy and orange vegetables. BMI categories used in Singapore for this age group: “At risk of nutrient deficiency” < 18.5; “Heathy range” 18.5–22.9; “Moderate risk (of developing cardiovascular diseases) 23.0–27.0; “High risk” > 27.0 [17].