Healthy Eating Index: evaluation of adapted version and its applicability

• Autor(a) principal: Mara FISBERG, Regina
• Data de Publicação: 2023
• Outros Autores: SLATER, Betzabeth, Ribeiro BARROS, Rodrigo, Dias de LIMA, Fernão, Galvão CESAR, Chester Luiz, CARANDINA, Luana, Berti de Azevedo BARROS, Marilisa, GOLDBAUM, Moisés
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Nutrição
• Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9192
• topic: quality of diet; healthy eating index; diet; nutrition; qualidade da dieta; índice de qualidade da dieta; dieta; nutrição

ObjectiveThis 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. MethodsThe 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.  ResultsThe 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. ConclusionThe results showed that the use of Healthy Eating Index in a target population is feasible.