Sorenson A W, Wyse B W, Wittwer A J, Hansen R G
J Am Diet Assoc. 1976 Mar;68(3):236-42.
The Index of Nutritional Quality (INQ) is a method of quantitative and qualitative analysis of single foods, meals, and diets which has special significance in assessing clinical nutritional problems. The INQ is a ratio of the nutrient-to-calorie content of foods which may be calculated by computer and printed as bar graphs and tabular data. The number of nutrients and the nutrient standards used for analysis are flexible parameters which may be varied for each clinical situation. Illustrative examples include INQ analysis of simple foods, an institutional house diet, the diabetic Exchange list, and the diagnostic evaluation of the dietary intake of a hospitalized patient.
营养质量指数（INQ）是一种对单一食物、膳食和饮食进行定量与定性分析的方法，在评估临床营养问题方面具有特殊意义。INQ是食物中营养素含量与热量含量的比值，可通过计算机计算，并打印成柱状图和表格数据。用于分析的营养素数量和营养素标准是灵活的参数，可根据每种临床情况进行变化。示例包括简单食物的INQ分析、机构内部膳食、糖尿病食物交换份，以及对住院患者膳食摄入量的诊断评估。
