Development of the Healthy Eating Index-2005
Development of the Healthy Eating Index-2005
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DOI：
10.1016/j.jada.2008.08.016
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发表时间：
2008-11-01
影响因子：
--
通讯作者：
Krebs-Smith, Susan M.
中科院分区：
文献类型：
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作者：
Guenther, Patricia M.;Reedy, Jill;Krebs-Smith, Susan M.
健康饮食指数（HEI）是联邦饮食指南规定的饮食质量的衡量标准，2005年美国人饮食指南的出版使其修订成为必要。一个跨机构工作组根据在我的金字塔中发现的食物模式制定了HEI-2005。符合食物组建议限制最少的饮食，以每1,000卡路里为基础表示，在该指数的九个适当性组成部分中获得最高分数：水果总（5分），整个水果（5分）、蔬菜合计（5分）、深绿色和橙子蔬菜和豆类（5分），总谷物（5分），全谷物（5分），牛奶（10分），肉类和豆类（10分），油（10分）。较少的数额按线性比例分配。在设定三个适度成分的最低和最高分数标准时，对人群概率密度进行了检查：饱和脂肪（10分），钠（10分），固体脂肪，酒精饮料（即啤酒，葡萄酒和蒸馏酒）和添加糖（20分）的卡路里。来自固体脂肪、酒精饮料和添加糖的卡路里是可自由支配的卡路里摄入量的代表。在设定这些成分的标准时，使用了2005年饱和脂肪膳食指南和钠的充足摄入量和可耐受上限摄入量（以每1，000卡路里表示）。最高标准和最低标准之间的摄入量按比例分配。HEI-2005是2005年膳食指南中与饮食相关的关键建议所描述的饮食质量的衡量标准。它具有多种潜在用途，包括监测美国人口和亚群的饮食质量，评估干预措施和研究。
The Healthy Eating Index (HEI) is a measure of diet quality as specified by Federal dietary guidance, and publication of the Dietary Guidelines for Americans 2005 necessitated its revision. An interagency working group based the HEI-2005 on the food patterns found in My-Pyramid. Diets that meet the least restrictive of the food-group recommendations, expressed on a per 1,000 calorie basis, receive maximum scores for the nine adequacy components of the index: total fruit (5 points), whole fruit (5 points), total vegetables (5 points), dark green and orange vegetables and legumes (5 points), total grains (5 points), whole grains (5 points), milk (10 points), meat and beans (10 points), and oils (10 points). Lesser amounts are prorated linearly. Population probability densities were examined when setting the standards for minimum and maximum scores for the three moderation components: saturated fat (10 points), sodium (10 points), and calories from solid fats, alcoholic beverages (ie, beer, wine, and distilled spirits), and added sugars (20 points). Calories from solid fats, alcoholic beverages, and added sugars is a proxy for the discretionary calorie allowance. The 2005 Dietary Guideline for saturated fat and the Adequate Intake and Tolerable Upper Intake Level for sodium, expressed per 1,000 calories, were used when setting the standards for those components. Intakes between the maximum and minimum standards are prorated. The HEI-2005 is a measure of diet quality as described by the key diet-related recommendations of the 2005 Dietary Guidelines. It has a variety of potential uses, including monitoring the diet quality of the US population and subpopulations, evaluation of interventions, and research.