International Scholarly Research Notices / 2012 / Article / Tab 2

Research Article

Healthy Eating Vital Sign: A New Assessment Tool for Eating Behaviors

Table 2

Descriptive summary of responses to HEVS and BFFQ, 𝑁 = 6 0 .

Questionnaire itemsMeanStd Dev*MinimumMaximum

HEVS
 Restaurant/fast food consumption last week2.31.907
 Typical restaurant/fast food consumption2.21.807
 Nondiet soda consumption yesterday0.40.804
 Typical nondiet soda consumption0.40.602
 Juice/punch consumption yesterday0.51.005
 Typical juice/punch consumption0.81.207
 Vegetable consumption yesterday1.61.305
 Typical vegetable consumption1.71.005
 Fruit consumption yesterday1.61.406
 Typical fruit consumption1.91.206
BFFQ
 Food energy (kcals)1671.0752.1504.34602.0
 Fat (gms)65.731.719.9169.0
 Saturated fat (gms)20.59.75.648.6
 Monounsaturated fatty acids (gms)26.113.87.375.8
 Cholesterol, mg196.8105.251.3560.5
 Dietary fiber (gms)15.77.65.146.3
 Sugars, total (gms)96.355.317.4336.7
 Trans fats, total (gms)2.41.30.75.5
 % of kcal from sweets, desserts15.09.33.038.8
 % carbohydrate kcals50.06.838.664.9
 Daily svgs§ breads, cereals, rice, pasta5.03.01.014.5
 Daily svgs fats and oils, sweets, sodas3.31.70.78.6
 Average daily svgs of whole grains0.90.90.04.4
 Dietary fiber from beans (gms)2.82.60.211.8
 Dietary fiber from vegetables, fruits (gms)5.73.91.326.1
 Daily svgs of vegetables2.21.80.412.0
 Daily frequency of fruits and fruit juices1.10.80.33.2

*Std Dev: standard deviation.
kcal: kilocalorie.
gms: grams.
§svgs: servings.

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