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

Table 2

Descriptive summary of responses to HEVS and BFFQ, 𝑁=60.

Questionnaire items	Mean	Std Dev^*	Minimum	Maximum
HEVS
Restaurant/fast food consumption last week	2.3	1.9	0	7
Typical restaurant/fast food consumption	2.2	1.8	0	7
Nondiet soda consumption yesterday	0.4	0.8	0	4
Typical nondiet soda consumption	0.4	0.6	0	2
Juice/punch consumption yesterday	0.5	1.0	0	5
Typical juice/punch consumption	0.8	1.2	0	7
Vegetable consumption yesterday	1.6	1.3	0	5
Typical vegetable consumption	1.7	1.0	0	5
Fruit consumption yesterday	1.6	1.4	0	6
Typical fruit consumption	1.9	1.2	0	6
BFFQ
Food energy (kcals^†)	1671.0	752.1	504.3	4602.0
Fat (gms^‡)	65.7	31.7	19.9	169.0
Saturated fat (gms)	20.5	9.7	5.6	48.6
Monounsaturated fatty acids (gms)	26.1	13.8	7.3	75.8
Cholesterol, mg	196.8	105.2	51.3	560.5
Dietary fiber (gms)	15.7	7.6	5.1	46.3
Sugars, total (gms)	96.3	55.3	17.4	336.7
Trans fats, total (gms)	2.4	1.3	0.7	5.5
% of kcal from sweets, desserts	15.0	9.3	3.0	38.8
% carbohydrate kcals	50.0	6.8	38.6	64.9
Daily svgs^§ breads, cereals, rice, pasta	5.0	3.0	1.0	14.5
Daily svgs fats and oils, sweets, sodas	3.3	1.7	0.7	8.6
Average daily svgs of whole grains	0.9	0.9	0.0	4.4
Dietary fiber from beans (gms)	2.8	2.6	0.2	11.8
Dietary fiber from vegetables, fruits (gms)	5.7	3.9	1.3	26.1
Daily svgs of vegetables	2.2	1.8	0.4	12.0
Daily frequency of fruits and fruit juices	1.1	0.8	0.3	3.2

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