Drewnowski A, Henderson S A, Driscoll A, Rolls B J
J Am Diet Assoc. 1997 Mar;97(3):266-71. doi: 10.1016/s0002-8223(97)00070-9.
To develop a new dietary variety score (DVS) and link it to other measures of diet quality, including a modified diet quality index (DQI).
The subjects were 24 healthy young (ages 20 to 30 years) and 24 healthy older (ages 60 to 75 years) adults, including 24 men and 24 women. Their dietary intake assessments were based on one 24-hour food recall interview and 14 consecutive days of food records.
Energy and nutrient intakes were estimated using Nutritionist IV software. DVS was based on the cumulative number of different foods consumed over the 15-day period. DQI was a 5-point scale based on conformity with the key US dietary recommendations. Full score was awarded for diets deriving 30% or less of energy from fat, 10% or less of energy from saturated fat, more than 50% of energy from carbohydrate, and containing less than 300 mg cholesterol and 2,400 mg sodium per day. Analytic measures included analyses of variance, correlation analyses, and chi 2 tests.
Older subjects consumed more varied diets than did young subjects. Higher DVS values were linked positively to vitamin C intakes and negatively to the consumption of salt, sugar, and saturated fat. However, a high DVS was not linked to a high score on the DQI in this subject sample.
DISCUSSION/CONCLUSIONS: Few studies have addressed the issue of how many different foods constitute a varied diet. The present classification scheme offers a new way of assessing dietary variety at the individual or group level. Measures of dietary variety may represent an additional facet of diet quality and their relationship to selected health outcomes should be examined further.
制定一种新的饮食多样性评分（DVS），并将其与其他饮食质量指标相关联，包括改良的饮食质量指数（DQI）。
研究对象为24名健康的年轻人（20至30岁）和24名健康的老年人（60至75岁），包括24名男性和24名女性。他们的饮食摄入量评估基于一次24小时食物回顾访谈和连续14天的食物记录。
使用Nutritionist IV软件估算能量和营养素摄入量。DVS基于15天内食用的不同食物的累积数量。DQI是一个5分制量表，基于与美国主要饮食建议的符合程度。对于脂肪供能占30%或更低、饱和脂肪供能占10%或更低、碳水化合物供能超过50%、且每日胆固醇含量低于300毫克和钠含量低于2400毫克的饮食给予满分。分析方法包括方差分析、相关性分析和卡方检验。
老年受试者的饮食比年轻受试者更多样化。较高的DVS值与维生素C摄入量呈正相关，与盐、糖和饱和脂肪的摄入量呈负相关。然而，在该受试者样本中，高DVS与DQI的高分并无关联。
讨论/结论：很少有研究探讨多少种不同食物构成多样化饮食这一问题。目前的分类方案提供了一种在个体或群体层面评估饮食多样性的新方法。饮食多样性指标可能代表了饮食质量的一个额外方面，应进一步研究它们与选定健康结果之间的关系。
