{'fraction_non_alphanumeric': 0.04019138755980861, 'fraction_numerical': 0.045933014354066985, 'mean_word_length': 5.662420382165605, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Grocery Purchase Quality Index‐2016 Scores Are Moderately Correlated with Healthy Eating Index‐2010 Scores in the Food Acquisition and Purchase Survey, 2012–13

This study evaluates the Grocery Purchase Quality Index‐2016 (GPQI‐2016), a new tool developed at the University of Utah for assessing household grocery food purchase quality. We used the Healthy Eating Index‐2010 (HEI‐2010), a well‐validated assessment method, as the reference standard. Instead of using amounts of foods or nutrients, the GPQI‐2016 is based on the expenditure shares for the 29 food categories found in the USDA Food Plans. It includes the eight food‐based adequacy components (Total Vegetables, Greens and Beans, Total Fruit, Whole Fruit, Whole Grains, Dairy, Total Protein Foods, and Seafood and Plant Proteins) and one food‐based moderation component of the HEI‐2010 (Refined Grains), plus additional moderation components for Added Sugars and Processed Meats. Components of the HEI‐2010 not included in the GPQI‐2016 are Fatty Acids, Sodium, and Empty Calories.