Table 3 Associations between individual level diet quality and the diet quality of the home food supply

Total Fruit

(0.38,1.16)^a

(0.16, 0.94)^b

(0.31, 1.09)^a

(0.03, 0.94)^c

Whole Fruit

(0.22, 0.89)^b

(0.07, 0.74)^c

(0.01, 0.66)^c

(−0.14, 0.54)

Total Vegetables

(−0.21,0.37)

(−0.10, 0.59)

(−0.19, 0.24)

(−0.24, 0.27)

Greens and Beans

(−0.02, 0.58)

(0.05, 0.74)^c

(−0.16, 0.30)

(−0.25, 0.26)

Whole Grains

(0.31, 0.82)^a

(−0.04, 0.49)

(0.18, 0.65)^b

(0.04, 0.63)^c

Dairy

(−0.21, 0.59)

(−0.48, 0.53)

(−0.35, 0.36)

(−0.34,0.49)

Total Protein

(−0.12, 0.18)

(−0.22, 0.16)

(−0.06, −0.38)

(−0.05, 0.48)

Seafood and Plant Protein

(−0.19, 0.43)

(−0.17, 0.48)

(−0.53, 0.58)

(−0.15, 0.55)

Fatty Acids

(−0.40, 0.20)

(−0.52, 0.16)

(−0.06, 0.49)

(−0.05, 0.57)

Refined Grains

(−0.14, 0.25)

(−0.12, 0.29)

(0.003, 0.43)^c

(−0.04, 0.43)

Sodium

(−0.04, 0.33)

(−0.11, 0.29)

(−0.01, 0.35)

(−0.10, 0.27)

Empty Calories

(0.02, 0.48)^c

(−0.02, 0.49)

(−0.18, 0.22)

(−0.19, 0.23)

Total Diet Quality

(0.34, 0.83)^a

(0.12, 0.60)^b

(0.26, 0.72)^b

(0.13, 0.62)^b