Table 9.

Healthy Eating Index 2015 by group (TD, ID only and ID/ASD)^†

Healthy Eating Index 2015	Maximum score	TD (n = 55) Adjusted mean (SE)	ID only (n = 18) Adjusted mean (SE)	ID/ASD (n = 30) Adjusted mean (SE)	P-value Test for trend
Adequacy
Total fruits	5	3.6 (0.2)	3.4 (0.4)	3.2 (0.3)	0.421
Whole fruits	5	3.8 (0.3)	3.2 (0.4)	3.0 (0.3)	0.052
Total vegetables	5	2.4 (0.2)	1.6 (0.3)	1.1 (0.2)	<0.001
Greens and beans	5	1.9 (0.3)	1.4 (0.5)	0.8 (0.4)	0.021
Whole grains	10	5.2 (0.5)	5.0 (0.9)	6.1 (0.7)	0.325
Dairy	10	8.6 (0.4)	7.2 (0.7)	7.5 (0.5)	0.097
Total protein foods	5	4.0 (0.2)	4.0 (0.3)	3.3 (0.2)	0.033
Seafood and plant proteins	5	2.8 (0.3)	2.0 (0.5)	1.8 (0.4)	0.054
Fatty acids	10	3.2 (0.5)	3.0 (0.8)	5.1 (0.7)	0.037
Moderation
Refined grains	10	4.5 (0.5)	4.5 (0.8)	6.3 (0.6)	0.030
Sodium‡	10	5.8 (0.4)	6.2 (0.7)	7.1 (0.5)	0.075
Added sugars	10	7.0 (0.3)	7.1 (0.5)	7.7 (0.4)	0.214
Saturated fats	10	6.0 (0.4)	5.9 (0.7)	7.2 (0.6)	0.113
Total score	100	58.9 (1.9)	54.5 (3.1)	60.4 (2.5)	0.723

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

^‡Does not include table salt.

ASD, autism spectrum disorder; BMI, body mass index; ID, intellectual disability; SE, standard error; TD, typically developing.