Measuring the quality of main meals: Validation of a meal quality index
Palavras-chave:
Dietary patterns, Dietary quality, MealsResumo
Objective
To evaluate the internal validity and reliability of an index developed to assess the nutritional quality of meals.
Methods
The Main Meal Quality Index is composed of ten components. The fi nal scores range from 0-100 points. The index performance was measured using strategies for assessing content validity, construct validity, discriminant validity and reliability. The analyses were performed using the Stata statistical software at a 5% signifi cance level.
Results
The index was positively associated with carbohydrates, vegetable proteins, fi bers, vitamins, folate and potassium and negatively associated with energy, total fat, saturated fat, animal protein, cholesterol, phosphorus, sodium,added sugar, and cholesterol biomarker. Significant differences were found between the two groups with marked disparities in dietary quality, smokers (50.2 points) and non-smokers (53.5 points).
Conclusion
The index might be a useful tool for assessing the nutritional quality of meals and for monitoring and comparing groups.
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Copyright (c) 2023 Bartira GORGULHO, Gerda Karolien POT, Flavia Mori SARTI, Regina Mara FISBERG, Dirce Maria MARCHIONI
Este trabalho está licenciado sob uma licença Creative Commons Attribution 4.0 International License.
