Table 3 Mean, median, minimum and maximum score of the Healthy Eating Index components
From: Association between quality of the diet and cardiometabolic risk factors in postmenopausal women
HEI components | Mean | Median | Score Min | Score Max |
|---|---|---|---|---|
Cereal, bread, tubers, roots | 3.96 | 3.77 | 0.52 (0.5) | 9.8 (0.5) |
Vegetables and greenery | 2.13 | 0.00 | 0 (67.4) | 10 (10.7) |
Fruits | 1.83 | 1.39 | 0 (1.9) | 10 (0.9) |
Milk and dairy | 4.87 | 4.52 | 0 (9.8) | 10 (17.2) |
Meat, eggs and legumes | 10.0 | 10.0 | 9.0 (0.5) | 10 (99.5) |
Total fat | 5.57 | 6.20 | 0 (19.5) | 10 (24.7) |
Saturated fat | 7.29 | 10.0 | 0 (10.2) | 10 (51.6) |
Cholesterol | 8.47 | 10.0 | 0 (11.6) | 10 (78.1) |
Sodium | 7.33 | 9.49 | 0 (7.9) | 10 (44.7) |
Variety of diet | 8.90 | 10 | 2.0 (1.9) | 10 (65.6) |
Diet quality index | 60.3 | 60.7 | 33.0 (0.5) | 84.2 (0.5) |