Diet quality and lifestyle associated with free selected low-energy density diets in a representative Spanish population

Covas, Maribel; Elosúa, Roberto; Mora, José Manuel; Marrugat, Jaume

doi:10.1038/sj.ejcn.1602843

Cited by 26 publications

(36 citation statements)

References 40 publications

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“…The recommendation is mainly intended to prevent excess energy intake. In addition, lower energy density seems to be connected to increased nutrient density and overall diet quality (35) . In the present sample of canteen meals, the energy content of the meals in the healthiest category, as defined by the simple HMI, was about 20 % lower than those in the least healthy category.…”

Section: Discussionmentioning

confidence: 99%

Development and validation of a new simple Healthy Meal Index for canteen meals

Lassen

Biltoft-Jensen

Hansen

et al. 2010

Public Health Nutr.

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Objective: Nutrition evaluation tools should be developed both for scientific purposes and to encourage and facilitate healthy nutritional practices. The purpose of the present study was to develop and validate a simple food-based Healthy Meal Index (HMI) reflecting the nutritional profile of individual canteen meals. Design: The development process included overall model selection, setting nutritional goals and defining scoring systems and thresholds. Three index components were included: (i) contents of fruit and vegetables, (ii) fat content and quality and (iii) contents of wholegrain products and potatoes. The development was built on the principles embodied by the Plate Model, but providing more specificity in some areas. The simple HMI was validated against weighed and chemically analysed food and nutrient content of a representative sample of canteen meals. The sample was split into four categories according to the total index score and compared across categories. Setting: A total of 180 meals from fifteen worksite canteens. Results: Average energy density decreased significantly across categories (from 876 kJ/100 g to 537 kJ/100 g, P , 0?001). Also, the content of total and saturated fat, carbohydrate and fruit and vegetables varied across categories with higher score values being closer to dietary guidelines (P , 0?001). Conclusions: The simple HMI was successful in ranking canteen meals according to their nutritional quality. The index provides a valuable tool to both researchers and food and nutrition professionals, e.g. caterers and dietitians, who wish to evaluate nutritional quality of meals in line with the recommendations for healthier eating without the use of nutrition calculation programs.

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Section: Discussionmentioning

confidence: 99%

Development and validation of a new simple Healthy Meal Index for canteen meals

Lassen

Biltoft-Jensen

Hansen

et al. 2010

Public Health Nutr.

View full text Add to dashboard Cite

show abstract

“…Furthermore, more favourable eating patterns, e.g. eating patterns more in line with food-based dietary guidelines, consuming more fruit and vegetables and consuming less low-nutrient-dense foods, have also been reported for adults with lower DED ( 6 , 8 , 10 ) , while better adherence to food-based dietary guidelines has been reported in children and teenagers with lower DED ( 4 ) . It has also been proposed that DED could be used as a marker of the nutritional quality of the diet ( 4 ) .…”

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confidence: 99%

Dietary energy density and its association with the nutritional quality of the diet of children and teenagers

2013

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To examine the relationship between dietary energy density (DED) and the nutritional quality of the diet, using data from the Irish National Children's Food Survey (NCFS) and the National Teens' Food Survey (NTFS), two cross-sectional studies of food consumption were carried out between 2003 and 2006. Data from the NCFS and NTFS were used to examine the intakes of nutrients and foods among those with low- (NCFS <7·56, NTFS <7·65 kJ/g), medium- (NCFS 7·56–8·75, NTFS 7·66–8·85 kJ/g) and high-energy-dense diets (NCFS >8·75, NTFS >8·85 kJ/g). A 7-d food diary was used to collect food intake data from children (n 594) and teenagers (n 441). DED (kJ/g) was calculated including food alone and excluding beverages. Participants with lower DED consumed more food (weight) but not more energy. They also consumed less fat and added sugars and more protein, carbohydrates, starch and dietary fibre and had higher intakes of micronutrients. Participants with lower DED had food intake patterns that adhered more closely to food-based dietary guidelines. Low DED was associated with multiple individual indicators of a better nutritional quality of the diet, including higher intakes of dietary fibre and micronutrients and a generally better balance of macronutrients, as well as being associated with food intake patterns that were closer to healthy eating guidelines. Taken together, these findings support the conclusion that a low DED may be an indicator of a better nutritional quality of the diet.

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“…There have been a number of investigations examining the relationship of cost of food and energy-density, and it has been seen that low-energy-density diets are associated with higher costs of daily food consumption13 14 15 and also with higher nutritional quality16 17 18 19 and lower body mass index (BMI) 20. Implementing a Mediterranean diet, however, has not been associated with increased total costs if subjects replace expensive high-energy-density foods such as red meat and desserts with equally costly low-energy-density foods such as vegetables and fish 21.…”

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confidence: 99%