Update of the Healthy Eating Index: HEI-2015.
Update of the Healthy Eating Index: HEI-2015.
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DOI：
10.1016/j.jand.2018.05.021
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发表时间：
2018-09
影响因子：
4.8
通讯作者：
Reedy J
中科院分区：
文献类型：
--
作者：
Krebs-Smith SM;Pannucci TE;Subar AF;Kirkpatrick SI;Lerman JL;Tooze JA;Wilson MM;Reedy J
健康饮食指数（HEI）是评估一组食物是否符合美国人膳食指南（DGA）的指标。更新的HEI发布对应于DGA的每个新版本，本文介绍了最新版本，反映了2015-2020 DGA HEI-2015的组成与HEI-2010相同，除了饱和脂肪和添加糖取代空卡路里，结果是13个组成。2015-2020年DGA包括明确的建议，将添加糖和饱和脂肪的摄入量限制在能量的10%以下。HEI-2015不考虑单独组分中来自酒精的过量能量，但继续考虑总能量（大多数组分的分母）中来自酒精的所有能量。所有其他组成部分与HEI-2010相同，但豆类的分配有所变化。之前版本的HEI在两种蔬菜或两种蛋白质食品成分中均包含豆类，而HEI-2015则将豆类计入所有四种成分。加权方法与以前的版本相似，评分标准得到了维护、完善或开发，以提高各组成部分的一致性;更好地确保表面有效性;遵循先例;涵盖一系列摄入量;以及在适用时，确保DGA水平对应于10分中的7分。HEI-2015组分分数可以使用雷达图来集体检查，以揭示饮食质量的模式，并求和以表示整体饮食质量。
The Healthy Eating Index (HEI) is a measure for assessing whether a set of foods aligns with the Dietary Guidelines for Americans (DGA). An updated HEI is released to correspond to each new edition of the DGA, and this article introduces the latest version, which reflects the 2015–2020 DGA The HEI-2015 components are the same as in the HEI-2010, except Saturated Fat and Added Sugars replace Empty Calories, with the result being 13 components. The 2015–2020 DGA include explicit recommendations to limit intakes of both Added Sugars and Saturated Fats to <10% of energy. HEI-2015 does not account for excessive energy from alcohol within a separate component, but continues to account for all energy from alcohol within total energy (the denominator for most components). All other components remain the same as for HEI-2010, except for a change in the allocation of legumes. Previous versions of the HEI accounted for legumes in either the two vegetable or the two protein foods components, whereas HEI-2015 counts legumes toward all four components. Weighting approaches are similar to those of previous versions, and scoring standards were maintained, refined, or developed to increase consistency across components; better ensure face validity; follow precedent; cover a range of intakes; and, when applicable, ensure the DGA level corresponds to a score >7 out of 10. HEI-2015 component scores can be examined collectively using radar graphs to reveal a pattern of diet quality and summed to represent overall diet quality.
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影响因子：
4.8
作者：
Kirkpatrick SI;Reedy J;Krebs-Smith SM;Pannucci TE;Subar AF;Wilson MM;Lerman JL;Tooze JA
通讯作者：
Tooze JA
影响因子：
3.3
作者：
Onvani, S.;Haghighatdoost, F.;Azadbakht, L.
通讯作者：
Azadbakht, L.
影响因子：
3.2
作者：
Kirkpatrick, Sharon I.;Reedy, Jill;Kahle, Lisa L.;Harris, Jennifer L.;Ohri-Vachaspati, Punam;Krebs-Smith, Susan M.
通讯作者：
Krebs-Smith, Susan M.
DOI：
10.1016/j.jand.2015.09.016
发表时间：
2016-01-01
影响因子：
4.8
作者：
Jahns, Lisa;Scheett, Angela J.;Kranz, Sibylle
通讯作者：
Kranz, Sibylle
影响因子：
4.8
作者：
Guenther, Patricia M.;Casavale, Kellie O.;Reedy, Jill;Kirkpatrick, Sharon I.;Hiza, Hazel A. B.;Kuczynski, Kevin J.;Kahle, Lisa L.;Krebs-Smith, Susan M.
通讯作者：
Krebs-Smith, Susan M.