Table 8.

Healthy Eating Index 2015 by group (TD and ID)^†

Healthy Eating Index 2015	Maximum score	TD (n = 55) Adjusted mean (SE)	ID (n = 48) Adjusted mean (SE)	Adjusted mean difference (95% CI)‡	P-value
Adequacy
Total fruits	5	3.6 (0.2)	3.3 (0.3)	−0.3 (−1.0, 0.4)	0.44
Whole fruits	5	3.8 (0.3)	3.1 (0.3)	−0.7 (−1.5, 0.0)	0.05
Total vegetables	5	2.4 (0.2)	1.2 (0.2)	−1.1 (−1.7, −0.6)	<0.001
Greens and beans	5	1.9 (0.3)	1.0 (0.3)	−0.9 (−1.7, −0.1)	0.03
Whole grains	10	5.2 (0.5)	5.7 (0.6)	0.5 (−1.1, 2.0)	0.56
Dairy	10	8.6 (0.4)	7.4 (0.4)	−1.2 (−2.4, 0.0)	0.04
Total protein foods	5	4.0 (0.2)	3.6 (0.2)	−0.4 (−1.0, 0.1)	0.13
Seafood and plant proteins	5	2.8 (0.3)	1.9 (0.3)	−0.9 (−1.8, 0.0)	0.05
Fatty acids	10	3.3 (0.5)	4.3 (0.5)	1.0 (−0.5, 2.5)	0.17
Moderation
Refined grains	10	4.5 (0.5)	5.7 (0.5)	1.2 (−0.3, 2.6)	0.12
Sodium§	10	5.9 (0.4)	6.8 (0.4)	0.9 (−0.3, 2.1)	0.14
Added sugars	10	7.0 (0.3)	7.5 (0.3)	0.5 (−0.5, 1.4)	0.35
Saturated fats	10	6.0 (0.5)	6.7 (0.5)	0.7 (−0.6, 2.0)	0.29
Total score	100	59.1 (1.9)	58.2 (2.0)	−0.9 (−6.5, 4.7)	0.76

^†All analyses adjusted for BMI z-score, parent education (college and no college) and race (White and non-White).

^‡Mean difference is presented as difference (ID – TD).

^§Does not include table salt.

BMI, body mass index; CI, confidence interval; ID, intellectual disability; SE, standard error; TD, typically developing.