Table 5.
Differences between NSLP participants and nonparticipants in mean HEI-2010 scores for lunch intakes, by race/ethnicity.
| Non-Hispanic White Students | Non-Hispanic Black Students | Hispanic Students | |||||||
|---|---|---|---|---|---|---|---|---|---|
| NSLP Participants (n = 485) |
Nonparticipants (n = 442) |
Difference (NSLP Participants − Nonparticipants) | NSLP Participants (n = 183) |
Nonparticipants (n = 74) |
Difference (NSLP Participants − Nonparticipants) | NSLP Participants (n = 376) |
Nonparticipants (n = 161) |
Difference (NSLP Participants −Nonparticipants) | |
| Adequacy components: Higher scores reflect higher concentrations in students’ lunch intakes | |||||||||
| Total fruit | 99.5 | 92.2 | 7.4 | 99.7 | 92.6 | 7.1 | 100.0 | 96.3 | 3.7 |
| Whole fruit | 100.0 | 100.0 | 0.0 | 100.0 | 99.9 | 0.1 | 100.0 | 99.9 | 0.1 |
| Total vegetables | 56.3 | 30.1 | 26.3 * | 34.9 | 27.2 | 7.7 | 51.4 | 50.8 | 0.6 |
| Greens and beans | 29.0 | 16.3 | 12.7 | 19.1 | 19.5 | −0.4 | 12.9 | 37.3 | −24.4 |
| Whole grains | 99.9 | 53.5 | 46.4 * | 99.2 | 68.2 | 31.0 * | 100.0 | 74.4 | 25.6 |
| Dairy | 100.0 | 65.0 | 35.0 * | 99.9 | 60.6 | 39.2 * | 100.0 | 75.1 | 24.9 * |
| Total protein foods | 97.2 | 99.3 | −2.1 | 99.2 | 99.7 | −0.4 | 91.2 | 96.9 | −5.7 |
| Seafood and plant proteins | 67.3 | 99.6 | −32.3 * | 50.6 | 34.7 | 15.8 | 52.2 | 63.7 | −11.4 |
| Fatty acids | 62.1 | 67.1 | −5.0 | 68.2 | 46.6 | 21.6 | 67.7 | 55.0 | 12.7 |
| Moderation components: Higher scores reflect lower concentrations in students’ lunch intakes | |||||||||
| Refined grains | 86.8 | 22.1 | 64.7 * | 94.8 | 37.8 | 57.0 * | 88.0 | 60.4 | 27.5 * |
| Sodium | 45.4 | 38.2 | 7.1 | 35.3 | 14.5 | 20.8 | 42.7 | 43.5 | −0.8 |
| Empty calories | 93.2 | 76.5 | 16.7 * | 95.0 | 72.1 | 22.8 * | 98.5 | 76.5 | 22.0 * |
| Total HEI score | 80.5 | 61.8 | 18.8 * | 78.9 | 55.9 | 23.0 * | 79.9 | 68.4 | 11.5 |
Notes: Mean HEI-2010 scores are expressed as a percentage of maximum possible scores. * Within a race/ethnicity subgroup, the difference between NSLP participants and nonparticipants was significantly different from zero at the p < 0.05 level. HEI = Healthy Eating Index; NSLP = National School Lunch Program.