Table 2.

Intervention food pantries’ client-level total Healthy Eating Index-2010 (HEI-2010) and sub-component scores at baseline and follow-up^†; pilot study of the SuperShelf intervention implemented in four food pantries in the greater Minneapolis–St. Paul, MN metropolitan area, USA, 2017

	Baseline (n 24, 29)‡		Follow-up (n 30, 31)
	Adjusted (mean) β	se	Adjusted (mean) β	se	P value
Total HEI-2010 score (0–100)
Site A	54·13	1·79	65·90	1·91	<0·0001*
Site B	56·97	1·70	56·11	1·65	0·72
Total vegetables (0–5)
Site A	2·08	0·19	2·99	0·20	0·002*
Site B	2·25	0·30	2·01	0·29	0·57
Greens and beans (0–5)
Site A	2·39	0·32	3·14	0·34	0·12
Site B	1·40	0·36	1·87	0·35	0·36
Total fruit (0–5)
Site A	1·33	0·15	1·73	0·16	0·08
Site B	2·21	0·33	1·90	0·31	0·51
Whole fruit (0–5)
Site A	2·28	0·22	2·62	0·23	0·30
Site B	2·77	0·35	2·70	0·34	0·88
Whole grains (0–10)
Site A	4·23	0·48	5·71	0·51	0·04*
Site B	2·42	0·59	5·02	0·57	0·003*
Dairy (0–10)
Site A	2·49	0·26	2·63	0·27	0·70
Site B	3·52	0·56	3·04	0·54	0·54
Total protein foods (0–5)
Site A	4·97	0·03	4·95	0·04	0·77
Site B	3·85	0·26	3·88	0·26	0·94
Seafood and plant protein (0–5)
Site A	2·83	0·32	3·22	0·34	0·48
Site B	2·15	0·42	2·8	0·41	0·29
Fatty acid ratio (0–10)
Site A	6·12	0·42	8·34	0·45	0·0008*
Site B	7·55	0·69	5·73	0·67	0·07
Sodium (0–10)
Site A	4·64	0·53	7·42	0·57	0·0008*
Site B	8·53	0·59	8·09	0·57	0·60
Refined grains (0–10)
Site A	5·80	0·53	5·77	0·56	0·97
Site B	3·05	0·66	2·14	0·64	0·34
Empty calories (0–20)
Site A	14·99	0·55	17·36	0·58	0·005*
Site B	17·26	0·60	16·94	0·58	0·71

^*P<0·05.

^†Models adjusted for age, race, education and food insecurity.

^‡(Site A n, Site B n).