Development of the Healthy Eating Index-2005
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Transcript of Development of the Healthy Eating Index-2005
Development of the Healthy Eating Index-2005
Patricia M. Guenther, PhD, RD: US Department of Agriculture, Center for Nutrition Policy and Promotion
Jill Reedy, PhD, RD: National Cancer Institute (NCI)Susan M. Krebs-Smith, PhD, RD: NCI
Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).
JOURNAL OF THEAMERICAN DIETETICASSOCIATION
JOURNAL OF THEAMERICAN DIETETICASSOCIATION
Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).
Purpose of this project
Development of the Healthy Eating Index-2005
• Revise Healthy Eating Index
to conform to 2005 Dietary
Guidelines for Americans
JOURNAL OF THEAMERICAN DIETETICASSOCIATION
Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).
From science to assessment
Development of the Healthy Eating Index-2005
Healthy Eating Index-2005
JOURNAL OF THEAMERICAN DIETETICASSOCIATION
Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).
Original Healthy Eating Index
Development of the Healthy Eating Index-2005
• Released in 1995 • 10 components
– 5 adequacy—major food groups– 4 moderation—sodium and 3 fat-related– Variety—number of different foods eaten,
regardless of food group
• Based on absolute intakes
JOURNAL OF THEAMERICAN DIETETICASSOCIATION
Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).
Healthy Eating Index-2005
Development of the Healthy Eating Index-2005
• Total Fruit (includes juice)
• Whole Fruit (excludes juice)
• Total Vegetables
• Dark Green and Orange Vegetables and Legumes (when not counted as meat)
• Total Grains
• Whole Grains
• Milk (all milk products, soy beverages)
• Meat & Beans
• Oils (includes oils in fish, nuts, seeds)
• Saturated Fat
• Sodium
• Calories from Solid fats (includes milk fat), Alcoholic beverages and Added Sugars (SoFAAS)
JOURNAL OF THEAMERICAN DIETETICASSOCIATION
Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).
Component maximum scores
Development of the Healthy Eating Index-2005
• Total Fruit (5)• Whole Fruit (5)• Total Vegetables• Dark Green and Orange
Vegetables and Legumes (5)• Total Grains (5)• Whole Grains (5)
• Milk (10)• Meat & Beans (10)• Oils (10)• Saturated Fat (10)• Sodium (10)• Calories from Solid Fats,
Alcoholic beverages and Added Sugars (SoFAAS) (20)
JOURNAL OF THEAMERICAN DIETETICASSOCIATION
Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).
Density approach
Development of the Healthy Eating Index-2005
• Density standards– Express recommended amounts per 1000 calories
or percentage of energy
• True to pattern intentions
• Assesses the mix of foods
• No need to determine an individual’s appropriate calorie level
JOURNAL OF THEAMERICAN DIETETICASSOCIATION
Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).
Complementary measures
Development of the Healthy Eating Index-2005
• Biomarkers of long term energy balance– Body Mass Index– Waist circumference
• Physical activity
JOURNAL OF THEAMERICAN DIETETICASSOCIATION
Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).
Scoring standards
Development of the Healthy Eating Index-2005
• Adequacy components – Maximum scores based on MyPyramid
recommendations– Minimum scores based on zero intake
• Moderation components– Maximum scores based on scientific standards– Minimum scores based on population
1-day distributions
JOURNAL OF THEAMERICAN DIETETICASSOCIATION
Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).
Total Grains scoring standard Based on MyPyramid recommendations
Development of the Healthy Eating Index-2005
JOURNAL OF THEAMERICAN DIETETICASSOCIATION
Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).
Saturated Fat scoring standardsBased on 1-day distribution
Development of the Healthy Eating Index-2005
3% 20%7%10 points
10%8 points 0 points
15%
Percent of energy from saturated fat
JOURNAL OF THEAMERICAN DIETETICASSOCIATION
Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).
Discretionary calories
Development of the Healthy Eating Index-2005
• Introduced by 2005 Dietary Guidelines Advisory Committee– “Difference between total energy requirements and
energy consumed to meet recommended nutrient intakes”– Always includes solid fats, alcoholic beverages and
added sugars– Includes MyPyramid food groups above recommended
amounts (e.g., grains and meat)
JOURNAL OF THEAMERICAN DIETETICASSOCIATION
Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).
Proxy measure for discretionary calories
Development of the Healthy Eating Index-2005
• Calories from Solid Fats, Alcoholic beverages and Added Sugars– Represents a subset of all discretionary calories– Does not cover intakes above recommended
amounts of MyPyramid food groups– Standards based on discretionary calorie
allowances and population 1-day distributions
JOURNAL OF THEAMERICAN DIETETICASSOCIATION
Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).
Calories from Solid Fats, Alcohol and Added Sugars Maximum score based on discretionary calorie allowances
Development of the Healthy Eating Index-2005
JOURNAL OF THEAMERICAN DIETETICASSOCIATION
Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).
Development of the Healthy Eating Index-2005
20% 50%10% 70%20%20 points
50%0 points
Percent of energy from Solid Fat, Alcohol and Added Sugars
Calories from Solid Fats, Alcohol and Added Sugars Minimum score based on 1-day distribution
JOURNAL OF THEAMERICAN DIETETICASSOCIATION
Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).
Conclusion
Development of the Healthy Eating Index-2005
• The Healthy Eating Index-2005 is a tool for assessing diet quality according to 2005 Dietary Guidelines for Americans
• Potential applications– Monitor diet quality of populations– Use as a research tool – Evaluate nutrition interventions
JOURNAL OF THEAMERICAN DIETETICASSOCIATION
Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).
From science to assessment
Development of the Healthy Eating Index-2005
Healthy Eating Index-2005 www.cnpp.usda.gov/HealthyEatingIndex