Table 1

Baseline characteristics

VariableMean ± SD
2010 Healthy Eating Index score52.9±11.0
Total vegetables* 3.5±1.2
Greens and beans* 1.9±1.6
Total fruit 2.6±1.9
Whole fruit 2.6±1.9
Whole grains3.3±2.8
Dairy§ 5.7±2.7
Total protein foods 4.3±0.8
Seafood and plant proteins¶,**2.0±1.5
Fatty acids††4.2±2.3
Refined grains6.1±2.7
Empty calories‡‡13.8±3.9
  • *Includes any beans and peas not counted as total protein foods.

  • †Includes 100% fruit juice.

  • ‡Includes all forms except juice.

  • §Includes all milk products, such as fluid milk, yogurt, and cheese, and fortified soy beverages.

  • ¶Beans and peas are included here (and not with vegetables) when the total protein foods standard is otherwise not met.

  • **Includes seafood, nuts, seeds, soy products (other than beverages), as well as beans and peas counted as total protein foods.

  • †† Ratio of polyunsaturated and monounsaturated fatty acids to saturated fatty acids.

  • ‡‡Calories from solid fats, alcohol, and added sugars; threshold for counting alcohol is >13 g/1000 kcal.