Schuette L K, Song W O, Hoerr S L
Department of Food Science and Human Nutrition, Michigan State University, East Lansing 48824-1224, USA.
J Am Diet Assoc. 1996 May;96(5):453-7. doi: 10.1016/S0002-8223(96)00127-7.
To evaluate the usefulness of the Food Guide Pyramid as a quantitative tool for assessing nutritional adequacy and quality.
One-day food records (n = 2,489) were assigned food group scores (1 through 5) by two systems. System 1 recorded the number of food groups on a given record that included the minimum number of servings suggested by the Food Guide Pyramid. System 2 recorded the number of food groups in the Food Guide Pyramid for which at least one serving was included. The food records were further evaluated by mean adequacy ratio (MAR) for iron, calcium, magnesium, vitamin A, and vitamin B-6 (MAR-5 score) and percentage of energy contributed by fat and sugar. Sensitivity and specificity of the food group scores to predict nutritional inadequacy were determined.
College students (n = 2,489) attending introductory nutrition, foods, and health-related courses at a mid-western university.
Student's t test, chi2 test, Dunnett's multiple mean comparison test.
A food group score of 5 was given to 11% and 35% of the diet records by systems 1 and 2, respectively; MAR-5 scores of 75 or greater were given to 70% of the records. Only 4% of the diets contained both 30% or less and 10% or less of energy from fat and sugar, respectively. Both scoring systems can be used as a quantitative tool for screening nutritional inadequacy with high sensitivity (correctly classifying nutritionally inadequate diets) but with a moderate to low specificity (correctly classifying nutritionally adequate diets).
评估食物指南金字塔作为评估营养充足性和质量的定量工具的实用性。
通过两种系统为2489份一日食物记录赋予食物组分数（1至5分）。系统1记录给定记录中包含食物指南金字塔建议的最低份数的食物组数量。系统2记录食物指南金字塔中至少包含一份食物的食物组数量。通过铁、钙、镁、维生素A和维生素B-6的平均充足率（MAR）（MAR-5分数）以及脂肪和糖所提供能量的百分比对食物记录进行进一步评估。确定食物组分数预测营养不足的敏感性和特异性。
中西部一所大学参加基础营养、食品及健康相关课程的大学生（n = 2489）。
学生t检验、卡方检验、邓尼特多重均值比较检验。
系统1和系统2分别将5分的食物组分数赋予11%和35%的饮食记录；70%的记录的MAR-5分数为75或更高。只有4%的饮食中脂肪和糖所提供的能量分别占30%或更低以及10%或更低。两种评分系统都可作为筛查营养不足的定量工具，具有高敏感性（正确分类营养不足的饮食），但特异性为中度至低度（正确分类营养充足的饮食）。
