Appendix 3.
Bivariate Association between Nutrition-Related Variables and Race/Ethnicity
| Variable | Race/Ethnicity, Weighted Mean (SE) | |||||
|---|---|---|---|---|---|---|
| White | Asian | Black | Mexican | Other Hispanic | Other | |
| 24hr-Recall Diet | ||||||
| Calorie (kcal) | 2148.6 (13.7) | 1900.9 (21.9)* | 2156.5 (26.9) | 2265.4 (30.1)* | 2098.8 (28.8) | 2215.5 (57.7) |
| Protein (gm) | 82.3 (0.7) | 81.7 (1.1) | 80.3 (0.9) | 91.2 (1.5)* | 85.1 (1.5) | 84.5 (2.6) |
| Carbohydrate (mg) | 251.1 (2.1) | 238.0 (2.8)* | 257.7 (3.3) | 273.7 (4.2)* | 259.1 (3.5)* | 268.4 (8.1)* |
| Sugar (mg) | 111.9 (1.3) | 83.0 (1.6)* | 118.0 (2.2)* | 113.2 (2.3) | 111.9 (2.1) | 118.9 (5.1) |
| Fiber (mg) | 17.4 (0.3) | 19.1 (0.4)* | 14.9 (0.3)* | 20.7 (0.5)* | 17.5 (0.4) | 17.8 (0.9) |
| Fat (mg) | 84.3 (0.7) | 67.3 (1.2)* | 83.2 (1.2) | 86.2 (1.2) | 77.2 (1.6)* | 84.5 (2.6) |
| Cholesterol (mg) | 282.4 (3.3) | 264.7 (5.9)* | 309.5 (5.0)* | 348.0 (7.3)* | 304.7 (8.3)* | 292.3 (11.9) |
| α-tocopherol (mg) | 9.5 (0.2) | 8.5 (0.2)* | 8.8 (0.2)* | 8.6 (0.2)* | 8.1 (0.2)* | 9.8 (0.6) |
| Retinol (mcg) | 465.8 (12.2) | 277.9 (8.6)* | 351.6 (7.0)* | 412.5 (13.8)* | 376.4 (10.7)* | 433.1 (34.8) |
| Vitamin A (mcg) | 684.6 (18.9) | 631.7 (17.8)* | 551.5 (13.7)* | 575.8 (17.5)* | 548.0 (16.5)* | 602.1 (38.7)* |
| α-carotene (mcg) | 446.6 (31.2) | 661.4 (29.9)* | 282.6 (29.1)* | 318.4 (20.4)* | 391.1 (38.8) | 362.6 (70.7) |
| β-carotene (mcg) | 2371.5 (105.5) | 3839.6 (168.6)* | 2225.3 (128.0) | 1759.1 (99.3)* | 1820.8 (121.2)* | 1818.8 (214.1)* |
| β-cryptoxanthin (mcg) | 76.3 (2.7) | 163.7 (14.7)* | 74.5 (3.3) | 107.0 (7.0)* | 100.7 (8.9)* | 68.3 (6.5) |
| Vitamin B1 (mg) | 1.64 (0.01) | 1.59 (0.02) | 1.47 (0.02)* | 1.69 (0.03) | 1.56 (0.03)* | 1.59 (0.05) |
| Iron (mg) | 14.9 (0.1) | 14.1 (0.3)* | 13.6 (0.2)* | 16.3 (0.4)* | 14.1 (0.3)* | 14.6 (0.5) |
| Phosphorus (mg) | 1418.4 (10.9) | 1260.7 (17.3)* | 1272.2 (14.6)* | 1542.3 (26.4)* | 1369.6 (24.1)* | 1400.9 (42.1) |
| Caffeine (mg) | 202.2 (4.8) | 100.0 (4.0)* | 76.8 (3.3)* | 113.5 (4.4)* | 126.8 (6.9)* | 187.6 (14.5) |
| Healthy Eating Index | ||||||
| Total vegetable | 3.28 (0.03) | 3.72 (0.05)* | 2.94 (0.04)* | 3.30 (0.05) | 3.27 (0.04) | 3.04 (0.11)* |
| Green/Bean | 1.94 (0.05) | 2.91 (0.06)* | 1.70 (0.05)* | 2.42 (0.07)* | 2.44 (0.06)* | 1.77 (0.02) |
| Fruit | 2.29 (0.05) | 2.99 (0.06)* | 2.22 (0.06) | 2.46 (0.06)* | 2.68 (0.06)* | 1.99 (0.12)* |
| Whole Fruit | 2.55 (0.05) | 3.29 (0.06)* | 1.95 (0.07)* | 2.60 (0..08) | 2.61 (0.08) | 2.15 (0.16)* |
| Whole Grain | 3.15 (0.05) | 3.73 (0.14)* | 2.44 (0.09)* | 2.13 (0.08)* | 2.41 (0.13)* | 2.90 (0.20) |
| Dairy | 5.72 (0.05) | 4.10 (0.12)* | 3.94 (0.07)* | 5.25 (0.09)* | 5.14 (0.11)* | 4.90 (0.19)* |
| Protein | 4.44 (0.02) | 4.56 (0.03)* | 4.56 (0.02)* | 4.54 (0.03)* | 4.59 (0.03)* | 4.47 (0.05) |
| Sea Plant | 2.88 (0.04) | 3.67 (0.06)* | 2.52 (0.07)* | 2.97 (0.08) | 3.01 (0.06) | 2.76 (0.17) |
| Fatty Acid | 4.79 (0.06) | 6.42 (0.10)* | 5.74 (0.09)* | 4.92 (0.11) | 5.26 (0.10)* | 5.20 (0.24) |
| Sodium | 4.01 (0.06) | 2.69 (0.12)* | 4.17 (0.07) | 3.99 (0.12) | 4.29 (0.09)* | 4.10 (0.24) |
| Refined Grain | 6.69 (0.07) | 5.32 (0.12) | 6.78 (0.08) | 4.30 (0.14) | 5.73 (0.16) | 6.37 (0.26) |
| Saturated Fat | 5.63 (0.07) | 7.83 (0.08)* | 6.36 (0.11)* | 6.11 (0.08)* | 6.87 (0.11)* | 6.02 (0.20) |
| Added Sugar | 6.96 (0.07) | 8.56 (0.10)* | 6.12 (0.08)* | 6.98 (0.12) | 6.97 (0.10) | 6.33 (0.24)* |
| Total Score | 54.32 (0.34) | 59.80 (0.53)* | 51.42 (0.45)* | 51.99 (0.44)* | 55.26 (0.47) | 52.00 (1.10)* |
SE = Standard Error.
One way analysis of variance was used to explore bivariate association with race/ethnicity, adjusting for the NHANES complex sampling design. Race/ethnicity was significant for all of the dietary variables. An asterisk (*) indicates significant mean difference from White.
Health Eating Index: The possible ranges of all components are 0–10 except total vegetable, green/bean, fruit, whole fruit, sea plant, and protein whose range is 0–5. The total score ranges 0–100. A higher score of the Health Eating Index component indicates a better quality of the dietary component.