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Table 4 Comparison of HEI-2015 component scores by presence of others and sex in the IDATA Study (N = 1021)a

From: Examining the association between meal context and diet quality: an observational study of meal context in older adults

   Males
(n = 510)
Females
(n = 511)
HEI-2015 components Maximum points With company
(Mean (SE))
Alone
(Mean (SE))
Difference
(Mean (SE))
With company
(Mean (SE))
Alone
(Mean (SE))
Difference
(Mean (SE))
Total fruits 5 2.57 (0.12) 5.00 (0.00) −2.43 (1.21)b 2.89 (0.13) 5.00 (0.00) −2.11 (0.13)b
Whole fruits 5 3.69 (0.20) 5.00 (0.00) −1.31 (0.20)b 4.45 (0.24) 5.00 (0.00) −0.55 (0.23)
Total vegetables 5 5.00 (0.00) 2.73 (0.22) 2.27 (0.13)b 5.00 (0.00) 3.81 (0.14) 1.19 (0.14)b
Greens & beans 5 3.81 (0.17) 2.21 (0.22) 1.60 (0.27)b 5.00 (0.00) 3.86 (0.25) 1.14 (0.25)b
Whole grains 10 3.12 (0.16) 5.33 (0.23) −2.21 (0.26)b 2.85 (0.13) 5.07 (0.19) −2.22 (0.22)b
Dairy 10 5.52 (0.15) 6.78 (0.22) −1.26 (0.23)b 5.75 (0.19) 6.92 (0.20) −1.17 (0.25)b
Total protein foods 5 5.00 (0.00) 5.00 (0.00) 0.00 (0.00) 5.00 (0.00) 5.00 (0.00) 0.00 (0.00)
Seafood & plant proteins 5 5.00 (0.00) 5.00 (0.00) 0.00 (0.00) 5.00 (0.00) 5.00 (0.00) 0.00 (0.00)
Fatty acids 10 3.72 (0.16) 4.16 (0.23) −0.44 (0.27) 3.91 (0.20) 4.05 (0.40) −0.14 (0.44)
Refined grains 10 7.30 (0.19) 7.27 (0.25) 0.03 (0.30) 7.78 (0.22) 8.45 (0.23) −0.67 (0.29)
Sodium 10 1.22 (0.19) 4.53 (0.27) −3.31 (0.32)b 1.22 (0.22) 4.81 (0.24) −3.59 (0.32)b
Added sugars 10 8.89 (0.14) 7.17 (0.20) 1.71 (0.21)b 9.00 (0.13) 7.29 (0.16) 1.71 (0.18)2
Saturated fats 10 4.51 (0.18) 5.77 (0.23) −1.26 (0.27)b 4.29 (0.23) 5.22 (0.37) −0.93 (0.42)
  1. a HEI-2015, Healthy Eating Index-2015; IDATA, Interactive Diet and Activity Tracking in AARP; SE, standard error
  2. b The Benjamini-Hochberg method determined this comparison to be statistically significant with a false discovery rate of 2.5%