Background: HEI scores are used to evaluate a set of foods using a 0-100 scoring system. The average score for Americans from data from 2015 is 59 out of 100 indicating the American diet does not align well with the guidelines.Methods: A sample of 38 overweight, older adults completed 3-24 hour diet recalls with specific dietary intakes analyzed both pre-intervention and postintervention in NDSR 2017 software. Average nutrient reports and average food group count reports were used to calculate HEI scores using the National Cancer Institute population ratio methods. HEI scores were recorded for preintervention and post-intervention across four groups, DIET, DEX, EX, and CON. A 1 factor ANOVA test and post-hoc Tukey comparison between treatment groups were conducted.

Background: Celiac disease (CD) is an autoimmune disease that affects 1% of the U.S population and requires a lifelong gluten-free diet (GFD). The GFD has been found to contain less protein, fiber, B vitamins, iron, and folate compared to gluten-containing diets which is concerning for nutritional inadequacy. Food frequency questionnaires (FFQs) are used by Registered Dietitian Nutritionists (RDNs) as reliable dietary assessment tools. With many FFQs lacking questions defining gluten content of foods, it is unknown how those with CD respond to FFQ questions.