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.
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。