Faculty of Science and Technology, Universiti Sains Islam Malaysia, Nilai 71800, Malaysia.
Faculty of Health Science, Universiti Kebangsaan Malaysia, Kuala Lumpur 50300, Malaysia.
Nutrients. 2021 Sep 30;13(10):3474. doi: 10.3390/nu13103474.
Healthy Eating Index (HEI) is a diet quality measure that assesses the population's compliance towards dietary guidelines. In Malaysia, diet quality measure, though existing, has some limitations in terms of application and relevance. This study aims to develop a new standardized Malaysian Healthy Eating Index (S-MHEI) that can measure the diet quality of all Malaysians regardless of their energy requirement level. The Malaysian Dietary Guidelines (MDG) 2010 and MDG for Children and Adolescents (MDGCA) 2013 were used as main references in developing the index components. In addition, the latest Malaysian Adults Nutrition Survey (MANS) and Adolescent Nutrition Survey (ANS) were also referred to ensure the relevance of the components selected. For adequacy components, the least restrictive method was used in setting the standard for the scoring system. Meanwhile, the scoring system for moderation components was built based on the Recommended Nutrient Intake (RNI) 2017. The new S-MHEI comprises of 11 components with a maximum total score of 100. The least restrictive method allowed the index to be used across energy requirement levels. However, the index will not be sensitive towards adhering to the specific recommended amount of intake-which in effect, made the index focus on measuring diet quality rather than diet quantity.
健康饮食指数（HEI）是一种衡量饮食质量的指标，用于评估人群对饮食指南的遵守情况。在马来西亚，尽管存在饮食质量衡量标准，但在应用和相关性方面存在一些局限性。本研究旨在开发一种新的标准化马来西亚健康饮食指数（S-MHEI），无论其能量需求水平如何，都可以衡量所有马来西亚人的饮食质量。马来西亚膳食指南（MDG）2010 年和儿童和青少年膳食指南（MDGCA）2013 年被用作制定指数成分的主要参考。此外，还参考了最新的马来西亚成人营养调查（MANS）和青少年营养调查（ANS），以确保所选成分的相关性。对于充足性成分，在为评分系统设定标准时，采用了最不严格的方法。同时，适度性成分的评分系统是基于 2017 年推荐营养素摄入量（RNI）构建的。新的 S-MHEI 由 11 个成分组成，最高总分为 100 分。最不严格的方法允许该指数在不同的能量需求水平下使用。然而，该指数不会对特定推荐摄入量的遵守情况敏感，这实际上使该指数侧重于衡量饮食质量而不是饮食数量。
