Indices of diet quality

Fransen, Heidi P.; Ocké, Marga C.

doi:10.1097/mco.0b013e32830a49db

Cited by 99 publications

(101 citation statements)

References 30 publications

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“…This should be noted as an advantage, because the Meal IQ can assess diet quality independently of diet quantity. Another methodological issue concerning dietary indices is how to combine the different components into one measure (2) . Often the components incorporated in the indices are considered equally important.…”

Section: Discussionmentioning

confidence: 99%

“…In the Meal IQ, we attempted to focus more on fruits and vegetables and fat by dividing fruits and vegetables into two components, and also having separate components for total fat and saturated fat. Another issue is the scoring of each component (binary, proportional or other) (2,31) . In the Meal IQ, we have mainly used a proportional approach on the assumption that the difference from 0 to 1 is the same as from 1 to 2.…”

Section: Discussionmentioning

confidence: 99%

“…Dietary quality indices have received increased attention and may be used as a simple and quick assessment of overall diet quality in order to evaluate adherence to dietary guidelines or guidelines for the prevention of a specific disease, as well as to monitor dietary changes (2) .…”

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confidence: 99%

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Development and validation of a Meal Index of dietary Quality (Meal IQ) to assess the dietary quality of school lunches

Sabinsky

Toft

Andersen

et al. 2012

Public Health Nutr.

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Objective: School lunch programmes are one strategy to promote healthier dietary habits in children, but better evaluation tools for assessing the dietary quality of such programmes are needed. The aim of the present study was to develop and validate a simple index to assess the dietary quality of school lunches for children aged 7-13 years. Design: A Meal Index of dietary Quality (Meal IQ) was developed to consist of seven components (nutrients and food groups) based on dietary issues for children aged 7-13 years, which were identified in a national dietary survey. The Meal IQ was validated against calculated nutrient contents of school lunches both provided by the school and brought from home. Setting: At eight public schools from all over Denmark, data were collected on 191 individual lunches brought from home (which is most common in Denmark) and thirty-one lunches provided as part of a school food programme. In addition thirty-two lunches provided at eighteen other public schools were included. Subjects: A total of 254 school lunches. Results: A higher Meal IQ score was associated with a higher overall dietary quality, including lower contents of fat, saturated fat and added sugars, higher contents of fibre, various vitamins and minerals, and more fruits, vegetables and fish. Conclusions: The Meal IQ is a valid and useful evaluation tool for assessing the dietary quality of lunches provided by schools or brought to school from home.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Development and validation of a Meal Index of dietary Quality (Meal IQ) to assess the dietary quality of school lunches

Sabinsky

Toft

Andersen

et al. 2012

Public Health Nutr.

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“…These contexts are now showing an increased coexistence of diseases associated with overnutrition (3)(4)(5)(6) , alongside those associated with undernutrition (7)(8)(9)(10) , especially affecting the health of vulnerable segments of society (11) . This issue points to the importance of improving assessments of diet quality in developing countries.…”

mentioning

confidence: 99%

Household-level dietary quality indicator for countries in nutritional transition: application to vulnerable communities in El Salvador

Fuster

Houser

Messer

et al. 2013

Public Health Nutr.

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Objective: To develop a household-level diet quality indicator (HDQI) using the Salvadorian dietary guidelines to assess the dietary quality of households in vulnerable communities in El Salvador. Design: The Salvadorian dietary guidelines were reviewed and eighteen HDQI components were identified (nine foods and nine nutrients). The components were evaluated using a proportional scoring system from 0 to 1, penalizing over-and under-consumption, where appropriate. The HDQI was validated in consultations with experts in El Salvador and by statistical analyses of the study sample data. Dietary variety and energy, nutrient and food intakes were compared among households above and below the median HDQI score using Student's t test. Setting: Vulnerable, border communities in El Salvador. Subjects: Households (n 140) provided food consumption information using an FFQ and sociodemographic data. Results: The mean HDQI score was 63?5, ranging from 43?6 to 90?0. The indicator showed a positive, significant association with the dietary variety components. The statistical associations of the indicator with the energy and nutrient components were as expected. Conclusions: Based on the indicator's demonstrated face validity and the results of the expert consultations, the indicator is suggested as a good measure of diet quality for households in El Salvador.

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“…The Healthy Eating Index and the Mediterranean Diet Score are two frequently used hypothesis-oriented approaches (Waijers et al, 2007;Arvaniti and Panagiotakos, 2008;Fransen and Ocke, 2008;Kourlaba and Panagiotakos, 2009). The Healthy Eating Index represents the degree to which a dietary pattern conforms to official guidelines summarized in the United States Department of Agriculture Food Guide Pyramid (Kennedy et al, 1995).…”

Section: Introductionmentioning

confidence: 99%

Dietary patterns and socioeconomic position

et al. 2010

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Background/Objectives: To test a socioeconomic hypothesis on three dietary patterns and to describe the relation between three commonly used methods to determine dietary patterns, namely Healthy Eating Index, Mediterranean Diet Score and principal component analysis. Subjects/Methods: Cross-sectional design in 1852 military men. Using mailed questionnaires, the food consumption frequency was recorded. Results: The correlation coefficients between the three dietary patterns varied between 0.43 and 0.62. The highest correlation was found between Healthy Eating Index and Healthy Dietary Pattern (principal components analysis). Cohen's kappa coefficient of agreement varied between 0.10 and 0.20. After age-adjustment, education and income remained associated with the most healthy dietary pattern. Even when both socioeconomic indicators were used together in one model, higher income and education were associated with higher scores for Healthy Eating Index, Mediterranean Diet Score and Healthy Dietary Pattern. The least healthy quintiles of dietary pattern as measured by the three methods were associated with a clustering of unhealthy behaviors, that is, smoking, low physical activity, highest intake of total fat and saturated fatty acids, and low intakes of fruits and vegetables. Conclusions: The three dietary patterns used indicated that the most healthy patterns were associated with a higher socioeconomic position, while lower patterns were associated with several unhealthy behaviors.

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Indices of diet quality

Cited by 99 publications

References 30 publications

Development and validation of a Meal Index of dietary Quality (Meal IQ) to assess the dietary quality of school lunches

Development and validation of a Meal Index of dietary Quality (Meal IQ) to assess the dietary quality of school lunches

Household-level dietary quality indicator for countries in nutritional transition: application to vulnerable communities in El Salvador

Dietary patterns and socioeconomic position

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