Table 3.
Changes in Dietary Quality from Pre to Post as Measured by the Healthy Eating-Index 2015a for the UnProcessed Pantry Project 2019 (n = 37)
| Maximum Valuea | Pre (Mean±SD) |
Post (Mean±SD) |
P Valueb | |
|---|---|---|---|---|
| Total HEI-2015 Score | 100 | 47.18±12.20 | 54.53±13.18 | 0.01 |
| Total Vegetables | 5 | 2.88±1.86 | 3.06±1.81 | 0.66 |
| Greens and Beans | 5 | 1.88±2.27 | 1.74±2.32 | 0.79 |
| Total Fruit | 5 | 1.71±1.85 | 2.07±2.34 | 0.45 |
| Whole Fruit | 5 | 2.19±2.29 | 2.29±2.43 | 0.84 |
| Whole Grains | 10 | 1.88±2.68 | 4.07±4.17 | 0.01 |
| Dairy | 10 | 4.95±3.62 | 4.83±4.06 | 0.89 |
| Total Protein Foods | 5 | 3.99±1.46 | 4.55±1.06 | 0.05 |
| Seafood and Plant Proteins | 5 | 2.00±2.26 | 2.13±2.42 | 0.80 |
| Fatty Acid Ratio | 10 | 4.10±3.96 | 4.90±4.11 | 0.41 |
| Sodium | 10 | 3.91±3.98 | 3.62±2.62 | 0.73 |
| Refined Grains | 10 | 6.78±3.33 | 8.03±3.14 | 0.13 |
| Saturated Fats | 10 | 4.12±4.00 | 5.03±3.82 | 0.36 |
| Added Sugars | 10 | 6.64±3.64 | 8.20±2.80 | 0.03 |
| Kilocalories | --- | 2181.58±1092.89 | 1579.31±842.14 | 0.01 |
The Healthy Eating Index-2015 (HEI-2015) is a measure of diet quality used to assess how well a set of foods aligns with the 2015–2020 Dietary Guidelines for Americans. The HEI-2015 includes 13 components that can be summed to a maximum total score of 100 points. The components capture the balance among food groups, subgroups, and dietary elements including those to encourage, called adequacy components, and those for which there are limits, called moderation components. For the adequacy components, higher scores reflect higher intakes that meet or exceed the standards. For the moderation components, higher scores reflect lower intakes because lower intakes are more desirable. A higher total score indicates a diet that aligns better with the Dietary Guidelines.
Significant differences detected when p<0.05.
Original to this manuscript.