Table 3 Perception and 1-day and usual intake by self-perception of dietary quality
Perceived as healthy1 | Perceived as unhealthy | Difference between perceived as healthy1 vs. unhealthy | Perceived as healthy1 | Perceived as unhealthy | Perceived as healthy1 | Perceived as unhealthy | |
|---|---|---|---|---|---|---|---|
Mean or % ± SE2 | β (95% CI)2 | % Adhering to recommendation | Median (p 25, p50) | ||||
Perception questions | |||||||
Currently consume ≥5 fruits and vegetables, % | 34 ± 4 | 18 ± 4 | 15 (4, 27) | ||||
Agree SSBs are healthy, % | 7 ± 2 | 4 ± 1 | 2 (−2, 6) | ||||
24-h dietary recall | 1-day | Usual intake (NCI method) | |||||
Fruits and vegetables, g/d | 288 ± 20 | 215 ± 20 | 74 (16, 132) | 19.9 | 13.4 | 278 (203, 373) | 243 (176, 331) |
Vegetables | 136 ± 10 | 127 ± 12 | 9 (−23, 41) | ||||
Fruits | 121 ± 12 | 84 ± 12 | 38 (3, 73) | ||||
100% fruit juices | 31 ± 13 | 4 ± 4 | 27 (2, 52) | ||||
Legumes, servings/d | 0.54 ± 0.05 | 0.52 ± 0.07 | .02 (−0.15, 0.19) | 4.3 | 3.2 | 0.52 (0.27, 0.92) | 0.46 (0.24, 0.82) |
Seafood, g/d | 14 ± 5 | 7 ± 3 | 8 (−4, 20) | 3.9 | 2.2 | 3 (1, 8) | 2 (1, 6) |
Red meat, g/d | 42 ± 7 | 35 ± 5 | 7 (−13, 26) | 86.5 | 81.7 | 31 (16, 53) | 38 (21, 61) |
Processed meats, g/d | 17 ± 3 | 12 ± 3 | 5 (−2, 13) | 50.6 | 55.2 | 8 (4, 17) | 7 (4, 15) |
Sugar-sweetened beverages (SSBs), kcal/d | 190 ± 15 | 221 ± 15 | −31 (−75, 13) | 7.9 | 2.2 | 147 (99, 204) | 254 (168, 360) |
Industrialized | 116 ± 10 | 151 ± 14 | −35 (−70, −1) | ||||
Home-made | 74 ± 10 | 70 ± 10 | 4 (−22, 31) | ||||
High saturated fat and/or added sugar (HSFAS) products, kcal/d | 233 ± 26 | 272 ± 30 | −39 (− 124, 46) | 55.8 | 46.8 | 179 (100, 285) | 213 (120, 334) |
Baked goods and breakfast cereals | 151 ± 19 | 131 ± 17 | 19 (−28, 67) | ||||
Salty snacks | 21 ± 6 | 61 ± 19 | −40 (−79, −1) | ||||
Candies and desserts | 16 ± 3 | 36 ± 14 | −20 (−49, 9) | ||||
Sugar and sweeteners | 45 ± 17 | 44 ± 12 | −1 (−43, 46) | ||||
Total energy, kcal/d | 1921 ± 60 | 1894 ± 60 | 27 (− 128, 181) | ||||
Mexican Diet Quality Index (MxDQI) | 40 ± 1 | 37 ± 1 | 3 (1, 6) | ||||
Index of total food group’s recommendation met | 2.80 ± 0.08 | 2.65 ± 0.08 | 0.14 (−0.08, 0.37) | ||||