Healthy Eating Index: evaluation of adapted version and its applicability
Keywords:
quality of diet, healthy eating index, diet, nutritionAbstract
Objective
This study was to adapt and to applied the U.S.A.’s Healthy Eating Index to evaluate the diet quality of individuals (n=50) residing in Botucatu, São Paulo, Brazil.
Methods
The food intake was measured by the 24-hour dietary recall method, and evaluated by an adapted Healthy Eating Index. The index was obtained by a score of the distribution of the ten components of the considere dhealthy diet.
Results
The mean Healthy Eating Index was 51,5; it was found that 12 percent of individuals had “good” diets; 74 percent, had diets that “needed improvement”; and 14 percent, had “poor” diets. There were a negative and significant correlation (p<0,05) between the Healthy Eating Index and the total dietary fat, fatty acids, cholesterol and sodium. The mean retinol and fiber intakes, presented a positive and significant correlation with the Healthy Eating Index.
Conclusion
The results showed that the use of Healthy Eating Index in a target population is feasible.
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Copyright (c) 2023 Regina Mara FISBERG, Betzabeth SLATER, Rodrigo Ribeiro BARROS, Fernão Dias de LIMA, Chester Luiz Galvão CESAR, Luana CARANDINA, Marilisa Berti de Azevedo BARROS, Moisés GOLDBAUM
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