Table 1: Characteristics of study participants.

Mean ± SD, or % (minimum − maximum)

Age (y)100.5 ± 1.9 (98–108)
Gender
 Women (%)84.6
 Men (%)15.4
Race
 White (%)79.0
 African American (%)21.0
Living arrangements
 Skilled nursing facility (%)43.4
 Community (%)56.6
Total food score1 (0–5)
BMI (kg/m2) (14.0– 35.2)
Mid-arm circumference (7.5–37.1)
Triceps skin fold (2.8–34.0)
Blood pressure (mm Hg)
 Systolic (90–190)
 Diastolic (38–100)
Hemoglobin (g/dL) (7.5–16.7)

1Total food score ranged from 0 to 5 and one point was given for meeting each recommended serving from five food groups as follows: two or more servings of meat, poultry, or fish daily, two or more servings of dairy foods daily, four or more servings of green vegetables weekly, three or more servings of orange or yellow vegetables weekly, and three or more servings of fruit daily [16].