Table 3 Healthy eating index (HEI) scores of participants one year after surgery
Component | Scores mean ± SD | Inadequacy* n (%) | Max points |
|---|---|---|---|
Adequacy items | |||
Total fruits | 3.61 ± 1.73 | 85 (53.1) | 5 |
Whole fruits | 4.81 ± 1.61 | 45 (28.1) | 5 |
Total vegetables | 2.70 ± 1.84 | 119 (74.4) | 5 |
Greens and beans | 2.52 ± 2.15 | 104 (65) | 5 |
Whole grains | 2.87 ± 3.50 | 142 (88.8) | 10 |
dairy | 4.25 ± 3.10 | 146 (91.3) | 10 |
Total protein foods | 3.94 ± 1.41 | 77 (48.1) | 5 |
Seafood and plant proteins | 1.38 ± 1.85 | 141 (88.1) | 5 |
Fatty acid ratio† | 7.18 ± 3.53 | 93 (58.1) | 10 |
Moderation items | |||
Refined grains (serving/1000 Kcal/day) | 7.81 ± 3.49 | 66 (41.3) | 10 |
Sodium (mg/1000 kcal/day) | 6.85 ± 3.52 | 98 (61.3) | 10 |
Added sugars (% of energy) | 9.29 ± 1.64 | 50 (31.3) | 10 |
Saturated fat (% of energy) | 7.25 ± 3.23 | 100 (62.5) | 10 |
Total HEI score | 64.0 ± 12.4 | 100 |