Katz David L, Njike Valentine Y, Faridi Zubaida, Rhee Lauren Q, Reeves Rebecca S, Jenkins David J A, Ayoob Keith T
Prevention Research Center, Yale University School of Medicine, Griffin Hospital, Derby, CT 06418, USA.
Am J Health Promot. 2009 Nov-Dec;24(2):133-43. doi: 10.4278/ajhp.080930-QUAN-224.
Consumer understanding of nutrition information is key to making dietary choices consistent with guidelines. The development of an objective, science-based, and universally applicable system of nutrition guidance would be of considerable potential value to the public health.
A multidisciplinary expert panel was convened to develop the Overall Nutritional Quality Index (ONQI). Dietary guidelines, existing nutritional scoring systems, and other pertinent scientific literature were reviewed. An algorithm based on the overall nutritional quality of food was developed and subjected to consumer research and validation testing.
The ONQI algorithm incorporates over 30 entries representing both micronutrient and macronutrient properties of foods, as well as weighting coefficients representing epidemiologic associations between nutrients and health outcomes. The basic entry in the algorithm is a weighted trajectory score, which compares nutrient concentration in a food to the recommended concentration of a given nutrient in a healthful diet. In content validity testing, ONQI rankings and expert panel rankings correlated highly (R = .92; p < .001). In regression analysis, aggregated ONQI scores for total diet corresponded well with the Healthy Eating Index (p < .001) in the National Health and Nutrient Examination Survey 2003-2006 cohort (n = 15,900). Consumer research indicated strong appeal to consumers of the ONQI system in general, and the scores on a 1 to 100 scale specifically. A system for acquiring nutrient data, meeting U.S. Food and Drug Administration and U.S. Department of Agriculture standards, has been established so that virtually any food, beverage, meal, or recipe can be scored.
The ONQI is a sophisticated nutrition guidance system developed by a multidisciplinary group independently of all food industry interests with excellent initial performance in both consumer research and validation testing. Combined with a consumer education program, the ONQI has considerable potential to improve dietary patterns, and consequently the public health. Prospective study of effects on dietary patterns and health outcomes is warranted.
消费者对营养信息的理解是做出符合指南的饮食选择的关键。开发一个客观、基于科学且普遍适用的营养指导系统对公共卫生具有相当大的潜在价值。
召集了一个多学科专家小组来制定总体营养质量指数（ONQI）。对饮食指南、现有的营养评分系统及其他相关科学文献进行了综述。开发了一种基于食物总体营养质量的算法，并进行了消费者研究和验证测试。
ONQI算法纳入了30多个代表食物微量营养素和宏量营养素特性的条目，以及代表营养素与健康结果之间流行病学关联的加权系数。该算法的基本条目是加权轨迹分数，它将食物中的营养素浓度与健康饮食中给定营养素的推荐浓度进行比较。在内容效度测试中，ONQI排名与专家小组排名高度相关（R = 0.92；p < 0.001）。在回归分析中，2003 - 2006年国家健康与营养检查调查队列（n = 15900）中，总饮食的汇总ONQI分数与健康饮食指数高度相符（p < 0.001）。消费者研究表明，ONQI系统总体上对消费者具有很大吸引力，特别是其1至100分的评分标准。已经建立了一个获取营养数据的系统，该系统符合美国食品药品监督管理局和美国农业部的标准，因此几乎任何食物、饮料、膳食或食谱都可以进行评分。
ONQI是一个由多学科团队独立于所有食品行业利益开发的复杂营养指导系统，在消费者研究和验证测试中均具有出色的初始表现。与消费者教育计划相结合，ONQI有很大潜力改善饮食模式，从而改善公众健康。有必要对其对饮食模式和健康结果的影响进行前瞻性研究。
