Table 8.
Predicting dinner dietary patterns (latent classes): multinomial logistic regression of the NHANES 2007–2010 population (age ≥ 19 years, N = 10,556).
| Predictors | B (SE) | OR (95% CI) | |
|---|---|---|---|
| Class 2 (SAD dinner with high sodium) vs. Class 1 (SAD dinner) | |||
| Race/ethnicity | Mexican American/Other Hispanic | −0.35 (0.81) | 0.70 (0.60, 0.82) *** |
| Non-Hispanic/Black | 0.53 (0.10) | 1.70 (1.40, 2.06) *** | |
| Other | 0.01 (0.19) | 1.00 (0.70, 1.45) | |
| Non-Hispanic/White a | |||
| Frequency of cooked dinner at home (a week) |
High (6–7) | 0.20 (0.10) | 1.23 (1.00, 1.50) * |
| Moderate (3–5) | 0.17 (0.11) | 1.19 (0.97, 1.46) | |
| Low (0–2) a | |||
| Class 3 (SAD dinner with high seafood) vs. Class 1 | |||
| Race/ethnicity | Mexican American/Other Hispanic | −0.07 (0.10) | 0.93 (0.76, 1.14) |
| Non-Hispanic/Black | 0.48 (0.12) | 1.62 (1.28, 2.06) *** | |
| Other | 0.93 (0.20) | 2.54 (1.71, 3.77) *** | |
| Non-Hispanic/White a | |||
| Educational level | College, graduate or above | 0.28 (0.12) | 1.32 (1.05, 1.65) * |
| Some college | 0.19 (0.10) | 1.10 (0.92, 1.32) | |
| ≤ high school graduate/equivalent a | |||
| Income | High | −0.30 (0.10) | 0.74 (0.61, 0.91) ** |
| Middle | −0.15 (0.10) | 0.87 (0.71, 1.05) | |
| Low a | |||
| Class 4 (Healthy US dinner with high vegetable) vs. Class 1 | |||
| Race/ethnicity | Mexican American/Other Hispanic | −0.06 (0.10) | 0.94 (0.77, 1.16) |
| Non-Hispanic/Black | 0.72 (0.12) | 2.05 (1.62, 2.59) *** | |
| Other | 0.61 (0.21) | 1.84 (1.21, 2.79) ** | |
| Non-Hispanic/White a | |||
| Income | High | −0.31 (0.10) | 0.74 (0.60, 0.90) ** |
| Middle | −0.32 (0.13) | 0.72 (0.56, 0.93) * | |
| Low a | |||
| Frequency of cooked dinner at home (a week) |
High (6–7) | 0.29 (0.13) | 1.34 (1.03, 1.74) * |
| Moderate (3–5) | 0.34 (0.14) | 1.41 (1.08, 1.84) * | |
| Low (0–2) a | |||
| PDQ | High | −0.48 (0.11) | 0.62 (0.50, 0.78) *** |
| Middle | −0.18 (0.10) | 0.84 (0.69, 1.02) | |
| Low a | |||
| Class 5 (Healthy Mediterranean-style dinner) vs. Class 1 | |||
| Race/ethnicity | Mexican American/Other Hispanic | 0.18 (0.13) | 1.20 (0.94, 1.53) |
| Non-Hispanic/Black | 0.53 (0.15) | 1.69 (1.26, 2.27) *** | |
| Other | 1.29 (0.22) | 3.63 (2.37, 5.56) *** | |
| Non-Hispanic/White a | |||
| Educational level | College, graduate or above | 0.47 (0.13) | 1.60 (1.23, 2.08) *** |
| Some college | 0.08 (0.13) | 1.08 (0.85, 1.38) | |
| ≤ high school graduate/equivalent a | |||
| Income | High | −0.35 (0.13) | 0.71 (0.55, 0.91) ** |
| Middle | −0.13 (0.15) | 0.88 (0.65, 0.18) | |
| Low a | |||
| Frequency of cooked dinner at home (a week) |
High (6–7) | 0.45 (0.17) | 1.57 (1.13, 2.18) ** |
| Moderate (3–5) | 0.30 (0.17) | 1.35 (0.97, 1.90) | |
| Low (0–2) a | |||
| PDQ | High | −0.42 (0.14) | 0.66 (0.51, 0.86) ** |
| Middle | −0.33 (0.12) | 0.72 (0.57, 0.91) ** | |
| Low a | |||
| Class 6 (Healthy US dinner with low sodium) vs. Class 1 | |||
| Race/ethnicity | Mexican American/Other Hispanic | 0.22 (0.13) | 1.25 (0.97, 1.62) |
| Non-Hispanic/Black | 0.37 (0.16) | 1.45(1.05, 1.99) * | |
| Other | 1.08 (0.24) | 2.94(1.84, 4.72) *** | |
| Non-Hispanic/White a | |||
Note. CI = confidence interval; OR = odds ratio; PDQ = perceived diet quality; SAD = standard American diet; SoFAAS = solid fats, alcohol and added sugar. Age, sex/gender, and marital status controlled. Class 1 was used as the reference group. a The reference category. * p < 0.05, ** p < 0.01, and *** p < 0.001.