Measuring the quality of main meals: Validation of a meal quality index
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista de Nutrição |
Texto Completo: | https://periodicos.puc-campinas.edu.br/nutricao/article/view/7709 |
Resumo: | ObjectiveTo evaluate the internal validity and reliability of an index developed to assess the nutritional quality of meals. MethodsThe 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. ResultsThe 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). ConclusionThe index might be a useful tool for assessing the nutritional quality of meals and for monitoring and comparing groups. |
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oai:ojs.periodicos.puc-campinas.edu.br:article/7709 |
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PUC_CAMP-2 |
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Revista de Nutrição |
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Measuring the quality of main meals: Validation of a meal quality indexDietary patternsDietary qualityMealsObjectiveTo evaluate the internal validity and reliability of an index developed to assess the nutritional quality of meals. MethodsThe 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. ResultsThe 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). ConclusionThe index might be a useful tool for assessing the nutritional quality of meals and for monitoring and comparing groups.Núcleo de Editoração – PUC-Campinas2023-03-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/7709Brazilian Journal of Nutrition; Vol. 31 No. 6 (2018): Revista de NutriçãoRevista de Nutrição; Vol. 31 Núm. 6 (2018): Revista de NutriçãoRevista de Nutrição; v. 31 n. 6 (2018): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPporhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/7709/5246Copyright (c) 2023 Bartira GORGULHO, Gerda Karolien POT, Flavia Mori SARTI, Regina Mara FISBERG, Dirce Maria MARCHIONIhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessGORGULHO, Bartira POT, Gerda Karolien Mori SARTI, Flavia FISBERG, Regina Mara MARCHIONI, Dirce Maria 2023-03-09T14:15:50Zoai:ojs.periodicos.puc-campinas.edu.br:article/7709Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-03-09T14:15:50Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false |
dc.title.none.fl_str_mv |
Measuring the quality of main meals: Validation of a meal quality index |
title |
Measuring the quality of main meals: Validation of a meal quality index |
spellingShingle |
Measuring the quality of main meals: Validation of a meal quality index GORGULHO, Bartira Dietary patterns Dietary quality Meals |
title_short |
Measuring the quality of main meals: Validation of a meal quality index |
title_full |
Measuring the quality of main meals: Validation of a meal quality index |
title_fullStr |
Measuring the quality of main meals: Validation of a meal quality index |
title_full_unstemmed |
Measuring the quality of main meals: Validation of a meal quality index |
title_sort |
Measuring the quality of main meals: Validation of a meal quality index |
author |
GORGULHO, Bartira |
author_facet |
GORGULHO, Bartira POT, Gerda Karolien Mori SARTI, Flavia FISBERG, Regina Mara MARCHIONI, Dirce Maria |
author_role |
author |
author2 |
POT, Gerda Karolien Mori SARTI, Flavia FISBERG, Regina Mara MARCHIONI, Dirce Maria |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
GORGULHO, Bartira POT, Gerda Karolien Mori SARTI, Flavia FISBERG, Regina Mara MARCHIONI, Dirce Maria |
dc.subject.por.fl_str_mv |
Dietary patterns Dietary quality Meals |
topic |
Dietary patterns Dietary quality Meals |
description |
ObjectiveTo evaluate the internal validity and reliability of an index developed to assess the nutritional quality of meals. MethodsThe 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. ResultsThe 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). ConclusionThe index might be a useful tool for assessing the nutritional quality of meals and for monitoring and comparing groups. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-03-09 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/7709 |
url |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/7709 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/7709/5246 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
dc.source.none.fl_str_mv |
Brazilian Journal of Nutrition; Vol. 31 No. 6 (2018): Revista de Nutrição Revista de Nutrição; Vol. 31 Núm. 6 (2018): Revista de Nutrição Revista de Nutrição; v. 31 n. 6 (2018): Revista de Nutrição 1678-9865 reponame:Revista de Nutrição instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) instacron:PUC_CAMP |
instname_str |
Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
instacron_str |
PUC_CAMP |
institution |
PUC_CAMP |
reponame_str |
Revista de Nutrição |
collection |
Revista de Nutrição |
repository.name.fl_str_mv |
Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
repository.mail.fl_str_mv |
||sbi.submissionrn@puc-campinas.edu.br |
_version_ |
1799126068250017792 |