Índices de avaliação da qualidade da dieta

Carvalho, Kênia Mara Baiocchi de; Dutra, Eliane Said; Pizato, Nathalia; Gruezo, Nádia Dias; Ito, Marina Kiyomi

doi:10.1590/1415-52732014000500009

Kênia Mara Baiocchi de Carvalho

Universidade de Brasília, Faculdade de Ciências da Saúde, Programa de Pós-Graduação em Nutrição Humana. Campus Universitário Darcy Ribeiro, Asa Norte, 70910-900, Brasília, DF, Brasil. Correspondência para/Correspondence to: KMB CARVALHO. E-mail: <kenia@unb.br>

Eliane Said Dutra

Universidade de Brasília, Faculdade de Ciências da Saúde, Programa de Pós-Graduação em Nutrição Humana. Campus Universitário Darcy Ribeiro, Asa Norte, 70910-900, Brasília, DF, Brasil. Correspondência para/Correspondence to: KMB CARVALHO. E-mail: <kenia@unb.br>

Nathalia Pizato

Universidade de Brasília, Faculdade de Ciências da Saúde, Programa de Pós-Graduação em Nutrição Humana. Campus Universitário Darcy Ribeiro, Asa Norte, 70910-900, Brasília, DF, Brasil. Correspondência para/Correspondence to: KMB CARVALHO. E-mail: <kenia@unb.br>

Nádia Dias Gruezo

Universidade de Brasília, Faculdade de Ciências da Saúde, Programa de Pós-Graduação em Nutrição Humana. Campus Universitário Darcy Ribeiro, Asa Norte, 70910-900, Brasília, DF, Brasil. Correspondência para/Correspondence to: KMB CARVALHO. E-mail: <kenia@unb.br>

Marina Kiyomi Ito

Universidade de Brasília, Faculdade de Ciências da Saúde, Programa de Pós-Graduação em Nutrição Humana. Campus Universitário Darcy Ribeiro, Asa Norte, 70910-900, Brasília, DF, Brasil. Correspondência para/Correspondence to: KMB CARVALHO. E-mail: <kenia@unb.br>

CONTRIBUTORS KMB CARVALHO was responsible for defining the topics, methodology of bibliographic search and writing the first version of the manuscript. All the authors contributed for the final version, including content, bibliography and form.

Diet quality assessment indices (originally in English)	Reference (year)
Diet Quality Index (DQI)	Patterson et al. (1994)²⁰
Adapted Diet Quality Index (DQI-a I)	Drewnowski et al. (1996)²⁵
Adapted Diet Quality Index (DQI-a II)	Drewnowski et al. (1997)²⁶
Revised Diet Quality Index (DQI-R)	Haines et al. (1999)²⁷
International Diet Quality Index (DQI-I )	Kim et al. (2003)²⁸
Healthy Eating Index (DQI)	Kennedy et al. (1995)²¹
HEI-2005	Guenther et al. (2008)²⁹
HEI-2010	Guenther et al. (2013)³⁰
Brazilian Diet Quality Index (BDQI)	Fisberg et al. (2004)³¹
HEI adaptation to the Brazilian Food Guide (HEI-ad)	Mota et al. (2008)³²
Brazilian Diet Quality Index revised (BDQI-R)	Previdelli et al. (2011)³³
Mediterranean Diet Score (MDS), original and modified	Trichopoulou et al. (1995)²²; Trichopoulou et al. (2003)²³; Hu et al. (2002)³⁴.
Mediterranean Dietary Pattern adherence index (MDP)	Sanchez-Villega et al. (2002)³⁵
Cardioprotective Mediterranean diet index (Cardio)	Martinez-Gonzalez et al. (2004)³⁶
Mediterranean-Dietary Quality Index (Med -DQI)	Gerber (2006)³⁷
Mediterranean Style Dietary Pattern Score (MSDPS)	Rumawas et al. (2009)³⁸
Overall Nutritional Quality Index (ONQI)	Katz et al. (2009)²⁴

Component	Score	Assessment levels

Total fat ≤30% of the energy consumed	0-10 points	≤30% = 10
		>30%, ≤40% = 5
		>40% = 0
Saturated fat ≤10% of the energy consumed	0-10 points	≤10% = 10
		>10%, ≤13% = 5
		>13% = 0
Dietary cholesterol <300 mg/day	0-10 points	≤300 mg = 10
		>300 mg, ≤400 mg = 5
		>400 mg = 0
Two to four servings of fruits per day, % of recommended servings	0-10 points	≥100% =10
		99%- 50% = 5
		<50% = 0
Three to five servings of non-starchy vegetables per day, % of	0-10 points	≥100% = 10
recommended servings		99%- 50% = 5
		<50% = 0
Six to eleven servings of grains per day, % of recommended servings	0-10 points	≥100% = 10
		99%- 50% = 5
		<50% = 0
Calcium intake as % AI by age, % of recommended intake	0-10 points	≥100% = 10
		99%- 50% = 5
		<50% = 0
Iron intake as % RDA by age	0-10 points	≥100% = 10
		99%- 50% = 5
		<50% = 10
Diet diversity score	0-10 points	≥6
		≥3, <6
		<3
Food moderation score	0-10 points	≥7
		≥4, <7
		<4

Components of the Healthy	Score
Eating Indexes	Points	Maximum	Minimum
HEI-1990 (Kennedy et al., 1995)²¹	Score	Maximum score (10 points)	Minimum score (0 points)
Food groups
Grains	0 to 10	6-11 servings	0 serving (no intake)
Vegetables	0 to 10	3-5 servings	0 serving
Fruits	0 to 10	2-4 servings	0 serving
Milk	0 to 10	2 a 3 servings	0 serving
Meat	0 to 10	2 a 3 servings	0 serving
Recommendations
Total fat	0 to 10	≤30% of the tei¹	≥45% of the tei
Saturated fat	0 to 10	less than 10% of the tei	≥15% of the tei
Cholesterol	0 to 10	less than 300 mg	≥of 450 mg
Sodium	0 to 10	less than 2.4 g	≥of 4.8 g
Diet variety	0 to 10	intake of 16 types of foods over three days	intake of 6 or fewer types of foods over three days

HEI-2005 (Guenter et al., 2008)²⁹	Score	Maximum score (5 a 10 points)	Minimum score (0 points)
Group adequacy
Total fruits	5	≥0.8 cup per 1,000 kcal	no intake
Whole fruits	5	≥0.4 cup per 1,000 kcal	no intake
Total vegetables	5	≥1.1 cups per 1,000 kcal	no intake
Dark green and orangish	5	≥0.4 cup per 1,000 kcal	no intake
vegetables and legumes
Total grains	5	≥3.0 ounces² per 1,000 kcal	no intake
Whole grains	5	≥1.5 ounces per 1,000 kcal	no intake
Milk	10	≥1.3 cups per 1,000 kcal	no intake
Meat and beans	10	≥2.5 ounces per 1,000 kcal	no intake
Oils	10	≥12 g per 1,000 kcal	no intake
Group moderation
Saturated fat	10	≤07% of the tei	≥15% of the tei
Sodium	10	≤0.7 g per 1,000 kcal	≥2,0 g per 1,000 kcal
Sofaas Calories	20	≤20% of the tei	≥50% of the tei

HEI-2010 (Guenter et al., 2013)³⁰	Score	Maximum score (5 a 10 points)	Minimum score (0 points)
Group adequacy
Total fruits	5	≥0.8 cup per 1,000 kcal	no intake
Whole fruits	5	≥0.4 cup per 1,000 kcal	no intake
Total vegetables	5	≥1.1 cups per 1,000 kcal	no intake
Green vegetables and beans	5	≥0.2 cup per 1,000 kcal	no intake
Whole grains	10	≥1.5 ounces per 1,000 kcal
Dairy products	10	≥1.3 cups per 1,000 kcal	no intake
Total protein sources	5	≥2.5 ounces per 1,000 kcal	no intake
Seafood and plant protein	5	≥0.8 ounces per 1,000 kcal	no intake
Fatty acids	10	(Pufas + Mufas)/saturated >2.5	no intake
Group moderation	10	≤1.8 ounces per 1,000 kcal
Refined grains	10	≤1.1 g per 1,000 kcal	≥4.3 ounces per 1,000 kcal
Sodium	20	≤19% of the tei	≥2,0g per 1,000 kcal
			≥50% of the tei
Empty calories

Nutrients in the numerator (beneficial)	Nutrients in denominator (not beneficial)	Macronutrient factors

Fiber	Saturated fat	Fat quality
Folate	Trans fat	Protein quality
Vitamin A, C, D, E, B₆, and B₁₂	Sodium	Energy density
Potassium	Sugar (total/added)	Glycemic load
Calcium	Cholesterol
Zinc
Omega-3 fatty acids
Bioflavonoids
Carotenoids
Magnesium
Iron

[1] CONTRIBUTORS KMB CARVALHO was responsible for defining the topics, methodology of bibliographic search and writing the first version of the manuscript. All the authors contributed for the final version, including content, bibliography and form.