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Development of the Healthy Eating Index-2005

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Presentation on theme: "Development of the Healthy Eating Index-2005"— Presentation transcript:

1 Development of the Healthy Eating Index-2005
Patricia M. Guenther, PhD, RD: US Department of Agriculture, Center for Nutrition Policy and Promotion Jill Reedy, PhD, RD: National Cancer Institute (NCI) Susan M. Krebs-Smith, PhD, RD: NCI JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).

2 Purpose of this project
Development of the Healthy Eating Index-2005 Purpose of this project Revise Healthy Eating Index to conform to 2005 Dietary Guidelines for Americans JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).

3 From science to assessment
Development of the Healthy Eating Index-2005 From science to assessment Healthy Eating Index-2005 JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).

4 Original Healthy Eating Index
Development of the Healthy Eating Index-2005 Original Healthy Eating Index Released in 1995 10 components 5 adequacy—major food groups 4 moderation—sodium and 3 fat-related Variety—number of different foods eaten, regardless of food group Based on absolute intakes JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).

5 Healthy Eating Index-2005 Total Fruit (includes juice)
Development of the Healthy Eating Index-2005 Healthy Eating Index-2005 Total Fruit (includes juice) Whole Fruit (excludes juice) Total Vegetables Dark Green and Orange Vegetables and Legumes (when not counted as meat) Total Grains Whole Grains Milk (all milk products, soy beverages) Meat & Beans Oils (includes oils in fish, nuts, seeds) Saturated Fat Sodium Calories from Solid fats (includes milk fat), Alcoholic beverages and Added Sugars (SoFAAS) JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).

6 Component maximum scores
Development of the Healthy Eating Index-2005 Component maximum scores Total Fruit (5) Whole Fruit (5) Total Vegetables Dark Green and Orange Vegetables and Legumes (5) Total Grains (5) Whole Grains (5) Milk (10) Meat & Beans (10) Oils (10) Saturated Fat (10) Sodium (10) Calories from Solid Fats, Alcoholic beverages and Added Sugars (SoFAAS) (20) JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).

7 Density approach Density standards True to pattern intentions
Development of the Healthy Eating Index-2005 Density approach Density standards Express recommended amounts per 1000 calories or percentage of energy True to pattern intentions Assesses the mix of foods No need to determine an individual’s appropriate calorie level JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).

8 Complementary measures
Development of the Healthy Eating Index-2005 Complementary measures Biomarkers of long term energy balance Body Mass Index Waist circumference Physical activity JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).

9 Scoring standards Adequacy components Moderation components
Development of the Healthy Eating Index-2005 Scoring standards Adequacy components Maximum scores based on MyPyramid recommendations Minimum scores based on zero intake Moderation components Maximum scores based on scientific standards Minimum scores based on population 1-day distributions JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).

10 Total Grains scoring standard
Development of the Healthy Eating Index-2005 Total Grains scoring standard Based on MyPyramid recommendations JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).

11 Saturated Fat scoring standards
Development of the Healthy Eating Index-2005 Saturated Fat scoring standards Based on 1-day distribution 10% 8 points 7% 10 points 0 points 15% 3% 20% Percent of energy from saturated fat JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).

12 Discretionary calories
Development of the Healthy Eating Index-2005 Discretionary calories Introduced by 2005 Dietary Guidelines Advisory Committee “Difference between total energy requirements and energy consumed to meet recommended nutrient intakes” Always includes solid fats, alcoholic beverages and added sugars Includes MyPyramid food groups above recommended amounts (e.g., grains and meat) JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).

13 Proxy measure for discretionary calories
Development of the Healthy Eating Index-2005 Proxy measure for discretionary calories Calories from Solid Fats, Alcoholic beverages and Added Sugars Represents a subset of all discretionary calories Does not cover intakes above recommended amounts of MyPyramid food groups Standards based on discretionary calorie allowances and population 1-day distributions JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).

14 Calories from Solid Fats, Alcohol and Added Sugars
Development of the Healthy Eating Index-2005 Calories from Solid Fats, Alcohol and Added Sugars Maximum score based on discretionary calorie allowances JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).

15 Percent of energy from Solid Fat, Alcohol and Added Sugars
Development of the Healthy Eating Index-2005 Calories from Solid Fats, Alcohol and Added Sugars Minimum score based on 1-day distribution 20% 20 points 50% 0 points 10% 70% 20% 50% Percent of energy from Solid Fat, Alcohol and Added Sugars JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).

16 Development of the Healthy Eating Index-2005
Conclusion The Healthy Eating Index-2005 is a tool for assessing diet quality according to 2005 Dietary Guidelines for Americans Potential applications Monitor diet quality of populations Use as a research tool Evaluate nutrition interventions JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).

17 From science to assessment
Development of the Healthy Eating Index-2005 From science to assessment Healthy Eating Index-2005 JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).

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