Abstract：
OBJECTIVE: Compare the diet quality of a meal consumed at a community café (café meals), a pay-what-you-can restaurant, to a meal consumed for an equivalent eating occasion on the day before (comparison meal) by guests with food insecurity.
METHODS: Dietary recalls were collected from café guests with food insecurity to determine the Healthy Eating Index-2020 (HEI-2020) total and component scores. Healthy Eating Index-2020 scores were compared between meals using paired-sample t tests and Wilcoxon signed-rank tests.
RESULTS: Most participants (n = 40; 80% male; 42.5% Black) had very low food security (70.0%). Café meal had a higher HEI-2020 total score (46.7 ± 10.5 vs 34.4 ± 11.6; P < 0.001) and total vegetables (2.6 ± 2.0 vs 1.2 ± 1.7; P = 0.004), total fruits (2.1 ± 2.2 vs 0.6 ± 1.5; P < 0.001), whole fruits (1.6 ± 2.0 vs 0.3 ± 0.9; P < 0.001), and refined grains (7.8 ± 3.5 vs 3.9 ± 3.9; P < 0.001) scores than comparison meals.
CONCLUSIONS: The café meal had better diet quality than the comparison meal, suggesting its potential for improving diet quality among guests with food insecurity.
METHODS: Dietary recalls were collected from café guests with food insecurity to determine the Healthy Eating Index-2020 (HEI-2020) total and component scores. Healthy Eating Index-2020 scores were compared between meals using paired-sample t tests and Wilcoxon signed-rank tests.
RESULTS: Most participants (n = 40; 80% male; 42.5% Black) had very low food security (70.0%). Café meal had a higher HEI-2020 total score (46.7 ± 10.5 vs 34.4 ± 11.6; P < 0.001) and total vegetables (2.6 ± 2.0 vs 1.2 ± 1.7; P = 0.004), total fruits (2.1 ± 2.2 vs 0.6 ± 1.5; P < 0.001), whole fruits (1.6 ± 2.0 vs 0.3 ± 0.9; P < 0.001), and refined grains (7.8 ± 3.5 vs 3.9 ± 3.9; P < 0.001) scores than comparison meals.
CONCLUSIONS: The café meal had better diet quality than the comparison meal, suggesting its potential for improving diet quality among guests with food insecurity.
摘要：
目标：比较在社区咖啡厅（咖啡厅）用餐的饮食质量，一家可以付费的餐馆，食物不安全的客人在前一天（比较餐）在同等饮食场合食用的一餐。
方法：从有食物不安全的咖啡馆客人那里收集饮食召回，以确定健康饮食指数-2020（HEI-2020）总分和成分得分。使用配对样本t检验和Wilcoxon符号秩检验比较了膳食之间的健康饮食指数-2020得分。
结果：大多数参与者（n=40；80％男性；42.5％黑人）的食品安全性非常低（70.0％）。咖啡餐具有较高的HEI-2020总分（46.7±10.5vs34.4±11.6；P<0.001）和总蔬菜（2.6±2.0vs1.2±1.7；P=0.004），总果实（2.1±2.2vs0.6±1.5；P<0.001），全果（1.6±2.0vs0.3±0.9；P<0.001），和精制谷物（7.8±3.5vs3.9±3.9；P<0.001）得分高于对照膳食。
结论：咖啡馆餐的饮食质量优于比较餐，这表明它有可能改善食物不安全的客人的饮食质量。
方法：从有食物不安全的咖啡馆客人那里收集饮食召回，以确定健康饮食指数-2020（HEI-2020）总分和成分得分。使用配对样本t检验和Wilcoxon符号秩检验比较了膳食之间的健康饮食指数-2020得分。
结果：大多数参与者（n=40；80％男性；42.5％黑人）的食品安全性非常低（70.0％）。咖啡餐具有较高的HEI-2020总分（46.7±10.5vs34.4±11.6；P<0.001）和总蔬菜（2.6±2.0vs1.2±1.7；P=0.004），总果实（2.1±2.2vs0.6±1.5；P<0.001），全果（1.6±2.0vs0.3±0.9；P<0.001），和精制谷物（7.8±3.5vs3.9±3.9；P<0.001）得分高于对照膳食。
结论：咖啡馆餐的饮食质量优于比较餐，这表明它有可能改善食物不安全的客人的饮食质量。
