Table 3 Cafeteria-level Healthy Eating Index-2015 and component scores computed from the 1,229 menu items offered during the data collection period (2015–2017) in the worksite cafeterias
From: Who chooses “healthy” meals? An analysis of lunchtime meal quality in a workplace cafeteria
Maximum Score Possible | HEI-2015 Score Mean (Standard Error) | Percent of Maximum Score | |
|---|---|---|---|
Total HEI-2015 Score | 100 | 63.1 (1.8) | 63.1 |
Adequacy: | |||
Total Vegetables | 5 | 3.9 (0.2) | 78 |
Greens and Beans | 5 | 3.8 (0.5) | 76 |
Total Fruits | 5 | 2.4 (0.2) | 48 |
Whole Fruits | 5 | 4.1 (0.3) | 82 |
Whole Grains | 10 | 4.5 (0.5) | 45 |
Dairy | 10 | 3.8 (0.3) | 38 |
Total Protein Foods | 5 | 4.9 (0.1) | 98 |
Seafood and Plant Proteins | 5 | 5.0 (0) | 100 |
Fatty Acids | 10 | 7.8 (0.8) | 78 |
Moderation: | |||
Sodium | 10 | 4.2 (0.6) | 42 |
Refined Grains | 10 | 6.6 (0.5) | 66 |
Saturated Fats | 10 | 5.3 (0.5) | 53 |
Added Sugars | 10 | 6.8 (0.3) | 68 |