TABLE 2.
HEI-2010 score comparisons between food-secure and food-insecure Indiana SNAP-Ed-eligible women1
| HEI component (max score) | All (n = 194) | Food secure (n = 64) | Food insecure (n = 130) | Difference2 | P value3 |
|---|---|---|---|---|---|
| Total HEI (100) | 42.0 ± 0.9 | 46.1 ± 1.7 | 41.3 ± 1.1 | 4.8 ± 2.0 | 0.01 |
| Total vegetables (5) | 3.1 ± 0.1 | 3.1 ± 0.2 | 3.2 ± 0.1 | 0 ± 0.3 | 0.9 |
| Greens and beans (5) | 1.3 ± 0.1 | 1.6 ± 0.3 | 1.2 ± 0.2 | 0.4 ± 0.3 | 0.2 |
| Total fruit (5) | 1.5 ± 0.1 | 1.6 ± 0.3 | 1.5 ± 0.2 | 0.1 ± 0.3 | 0.6 |
| Whole fruit (5) | 1.5 ± 0.2 | 1.7 ± 0.3 | 1.5 ± 0.2 | 0.2 ± 0.3 | 0.6 |
| Total protein foods (5) | 4.1 ± 0.1 | 4.4 ± 0.2 | 4.1 ± 0.1 | 0.2 ± 0.2 | 0.2 |
| Seafood and plant proteins (5) | 1.4 ± 0.1 | 1.6 ± 0.3 | 1.2 ± 0.2 | 0.3 ± 0.3 | 0.3 |
| Refined grains (10) | 6.6 ± 0.2 | 6.8 ± 0.5 | 6.7 ± 0.3 | 0.1 ± 0.5 | 0.8 |
| Whole grains (10) | 2.0 ± 0.2 | 2.9 ± 0.4 | 1.8 ± 0.3 | 1.1 ± 0.5 | 0.01 |
| Dairy (10) | 5.8 ± 0.3 | 5.8 ± 0.6 | 4.8 ± 0.6 | 1.0 ± 0.5 | 0.05 |
| Fatty acid (10) | 3.6 ± 0.2 | 3.8 ± 0.5 | 3.7 ± 0.3 | 0.1 ± 0.5 | 0.8 |
| Sodium (10) | 3.1 ± 0.2 | 3.3 ± 0.4 | 3.0 ± 0.3 | 0.3 ± 0.5 | 0.5 |
| Empty calories (20)4 | 8.3 ± 0.4 | 9.2 ± 0.8 | 8.0 ± 0.6 | 1.1 ± 1.0 | 0.2 |
Values are adjusted least squares means ± SEMs. HEI-2010, Healthy Eating Index-2010; SNAP-Ed, Supplemental Nutrition Assistance Program-Education.
Values are the difference between food-secure and food-insecure adjusted least squares means ± SEMs. General linear regression models were adjusted for age group of participant except the dairy model which was adjusted for participant race and number of children in the household. First 24-h dietary recall, n = 194; second recall, n = 79.
Statistical significance was determined at P ≤ 0.05 for the difference in HEI-2010 score comparing the food-secure and food-insecure groups.
Empty calories includes saturated fats, added sugars, and alcohol.