Diet quality among participants who accurately rated their diet quality (IMAGE)
Caption
Average researcher-assessed diet quality (with 100 being the highest score possible) among groups of participants who accurately rated their diet quality. For participants who accurately assessed the healthfulness of their diet, diet quality scores increased as participants’ perception of the diet increased from poor to excellent for total diet quality (total Healthy Eating Index [HEI] score) and for the vegetables, fruit, sodium, and added sugars components of the diet. However, the same increasing pattern was not present for the dairy component of the diet.
Credit
Dr. Jessica Thomson, Research Epidemiologist at the USDA Agricultural Research Service
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