Healthy Eating Index (Week 5 Lecture)

Nutrition plays a vital role in the prevention of chronic diseases such as coronary heart disease, hypertension , and diabetes . The Healthy Eating Index (HEI) is a measure of the overall quality of an individual's diet . It was developed by the U.S. Department of Agriculture (USDA) to assess how well American diets comply with the 2000 Dietary Guidelines for Americans and the Food Guide Pyramid.

The HEI measures the intake of ten dietary components to provide a single score out of a possible 100 points. A diet with a score greater than 80 is considered "good," one with a score of 51-80 is considered "fair," and one with a score of less than 51 is considered "poor." Each component contributes equally to the overall score.

I have modified HEI according to Malaysian Dietary Guidelines as follows:

Components 1–5 assess how well an individual's diet complies with the Malaysian Food Pyramid Guide (Food Guide Pyramid) serving recommendations for the 3 segments in MFP guide (Segment 1 – Rice, noodles, Bread, cereals, cereal products and tubers; Segment 2 – fruits and vegetables; Segment 3 – Milk & milk products, legumes, fish, eggs & meat). Recommended servings for each food group are calculated based on diets containing 1500, 2000 and 2500 calories per day (MFP guide).

Components 1–5 have a maximum of 50 points, with 10 coming from each food group. A score of zero is assigned to a group if no items from that category are consumed. Intermediate scores are calculated proportionately to the number of servings consumed.

Component 6 assesses total fat consumption as a percentage of total caloric intakes. Ten points are given if fat intakes are less than or equal to 30 (or 25) percent of total calories. Zero points are given for fat intake more than 45%. Intermediate scores are calculated proportionately to the percentage of fats consumed.

Component 7 assesses saturated fat consumption as a percentage of total caloric intake. Ten points are given to saturated fat intakes of 10 percent or less of total calories. Zero points are given if the saturated fat intake is 15 percent or more of total calories. Scores between the two cutoff values are calculated proportionately. Doing a food exchange lists on fats will help you to determine this component.

Component 8 assesses total cholesterol intake. It is recommended that individuals consume no more than 300 milligrams of cholesterol daily. Ten points are given if cholesterol intake is less than or equal to 300 milligrams. Zero points are given when intake reaches 450 milligrams or more. Values between the two cutoff points are scored proportionately. Write out a list of foods with cholesterol and how much is the cholesterol content in that food.

Component 9 assesses total sodium intake. Individuals should ideally consume no more than 2,400 milligrams of sodium daily. Ten points are given at an intake level of 2,400 milligrams or less. Zero points are given at a level of 4,800 milligrams or more. Scores between the two levels of intake are scored proportionately. Write out a list of foods and their sodium / salt content. Do not forget both salt added and hidden salt in the food.

Component 10 assesses variety in the diet. While there is agreement that individuals should eat a variety of foods daily, there is no consensus of how to measure variety. The HEI measures variety by adding together the number of "different" foods eaten in amounts sufficient to contribute at least one-half of a serving in a food group. Ten points are given if at least half a serving of eight or more different types of food items are eaten daily. Zero points are given if at least half a serving of three or fewer different foods were eaten in a day. Intermediate intakes are calculated proportionately.

This is the Guideline to answer “FOOD INTAKE” (nutrition assessment) UNDER DIET QUALITY INDEX