Baseline Diet Quality Is Related to Changes in the Body Composition and Inflammatory Markers: An Intervention Study Based on Resistance Training and Nutritional Advice

Figure 1

The components of the Revised Health Eating Index (HEI-R), where the higher the score means the better the quality of the diet. Maximum score for the component’s total fruits, whole fruits, total vegetables, dark green and orange vegetables, total cereals, and whole grains represented by the blue line (5 points). Maximum score for the components milk and dairy products, meat, eggs and legumes, oils, saturated fat, and sodium represented in the gray line (10 points). Maximum score for the component of calories from solid fat, alcohol, and added sugar represented by the orange line (20 points). For the moderation components (sodium, saturated fat, and calories from solid fat, alcohol, and added sugar), higher scores correspond to lower consumption. For the other components classified as adequacy components, the higher the consumption, the higher the score. SoFAAS: calories from solid fats, alcoholic beverages, and added sugars.