Kennedy E T, Ohls J, Carlson S, Fleming K
Center for Nutrition Policy and Promotion, US Department of Agriculture, Washington, DC 20036, USA.
J Am Diet Assoc. 1995 Oct;95(10):1103-8. doi: 10.1016/S0002-8223(95)00300-2.
To develop an index of overall diet quality.
The Healthy Eating Index (HEI) was developed based on a 10-component system of five food groups, four nutrients, and a measure of variety in food intake. Each of the 10 components has a score ranging from 0 to 10, so the total possible index score is 100.
METHODS/SUBJECTS: Data from the 1989 and 1990 Continuing Survey of Food Intake by Individuals were used to analyze the HEI for a representative sample of the US population.
Frequencies, correlation coefficients, means.
The mean HEI was 63.9; most people scored neither very high nor very low. No one component of the index dominated the HEI score. People were most likely to do poorly in the fruit, saturated fat, grains, vegetable, and total fat categories. The HEI correlated positively and significantly with most nutrients; as the total HEI increased, intake for a range of nutrients also increased.
DISCUSSION/CONCLUSIONS: The HEI is a useful index of overall diet quality of the consumer. The US Department of Agriculture will use the HEI to monitor changes in dietary intake over time and as the basis of nutrition promotion activities for the population.
制定一个整体饮食质量指数。
健康饮食指数（HEI）基于一个由五个食物组、四种营养素以及食物摄入多样性衡量指标组成的十部分系统而制定。十个部分中的每一个都有一个从0到10的分数，因此指数的总可能分数为100。
方法/研究对象：1989年和1990年个人食物摄入量持续调查的数据被用于分析美国代表性人群样本的HEI。
频率、相关系数、均值。
HEI的均值为63.9；大多数人的得分既不很高也不很低。该指数的任何一个部分都没有主导HEI得分。人们在水果、饱和脂肪、谷物、蔬菜和总脂肪类别方面最容易表现不佳。HEI与大多数营养素呈显著正相关；随着HEI总分的增加，一系列营养素的摄入量也会增加。
讨论/结论：HEI是消费者整体饮食质量的一个有用指标。美国农业部将使用HEI来监测随时间推移的饮食摄入量变化，并作为针对人群的营养促进活动的基础。
