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Table 2 Predicted change in Healthy Eating Index Score and Component Scores associated with changes in fruit and vegetable preference, cooking attitude, and cooking self-efficacy scores among 4th grade children

From: Child assessments of vegetable preferences and cooking self-efficacy show predictive validity with targeted diet quality measures

Predictor Variable

Model 1a

Model 2b

b

SE(b)

b

SE(b)

Outcome Variable c

 

Healthy Eating Index – 2010 (HEI)

Fruit and Vegetable Preferenced

0.172

0.092

0.178

0.109

Fruit Preferencee

− 0.107

0.232

−0.179

0.283

Vegetable Preferencef

0.361

0.129

0.392

0.153

Cooking Attitudeg

0.648

0.353

0.609

0.398

Cooking Self-Efficacyh

0.595

0.172

0.667

0.209

 

HEI Whole Fruit Component

Fruit and Vegetable Preference

0.023

0.014

0.021

0.016

Fruit Preference

0.036

0.036

0.019

0.039

Vegetable Preference

0.033

0.02

0.034

0.022

Cooking Attitude

0.099

0.052

0.091

0.057

Cooking Self-Efficacy

0.061

0.029

0.07

0.035

 

HEI Total Vegetable Component

Fruit and Vegetable Preference

0.032

0.012

0.024

0.014

Fruit Preference

0.055

0.029

0.039

0.034

Vegetable Preference

0.044

0.017

0.034

0.020

Cooking Attitude

0.034

0.045

0.015

0.046

Cooking Self-Efficacy

0.059

0.022

0.052

0.027

 

HEI Greens and Beans Component

Fruit and Vegetable Preference

0.032

0.014

0.03

0.017

Fruit Preference

0.008

0.037

0.009

0.042

Vegetable Preference

0.060

0.019

0.054

0.023

Cooking Attitude

−0.014

0.056

−0.022

0.062

Cooking Self-Efficacy

0.028

0.025

0.014

0.032

 

HEI Empty Calories Component

Fruit and Vegetable Preference

0.028

0.024

0.018

0.026

Fruit Preference

0.019

0.05

−0.028

0.047

Vegetable Preference

0.049

0.036

0.043

0.041

Cooking Attitude

0.034

0.068

0.024

0.066

Cooking Self-Efficacy

0.133

0.058

0.120

0.070

  1. a Linear regression adjusted for race/ethnicity and gender
  2. b Linear regression adjusted for race/ethnicity, gender, and BMI z-score
  3. c Total HEI score ranges from 0 to 100 points. HEI Whole Fruit, Total Vegetable, and Greens and Beans ranges from 0 to 5 points. HEI Empty Calories ranges from 0 to 20 points
  4. d For all outcomes: Model 1 n = 98, Model 2 n = 90; possible scores ranged from 18 to 90. Higher scores indicated greater preference
  5. e For all outcomes: Model 1 n = 101, Model 2 n = 93; possible scores ranged from 7 to 35. Higher scores indicated greater preference
  6. f For all outcomes: Model 1 n = 98, Model 2 n = 90; possible scores ranged from 11 to 55. Higher scores indicated greater preference
  7. g For all outcomes: Model 1 n = 101, Model 2 n = 93; possible scores ranged from 6 to 30. Higher scores indicated more positive cooking attitudes
  8. h For all outcomes: Model 1 n = 100, Model 2 n = 92; possible scores ranged from 8 to 40. Higher scores indicated greater cooking self-efficacy
  9. Bold indicates statistical significance with p < 0.05
  10. b = Regression Coefficient, SE = Standard Error, BMI = Body Mass Index