title: Putting the pyramid into action: the Healthy Eating Index and Food Quality Score.
abstract: Consumption patterns are changing globally. As a result both researchers and policy makers require simple, easy to use measures of diet quality. The Healthy Eating Index (HEI) was developed as a single, summary measure of diet quality. The original HEI was a ten component index based on the US Dietary Guidelines and the Food Guide Pyramid. Research on the HEI indicates that the index correlates significantly with the RDA's for a range of nutrients and with an individual's self-rating of their diet. The revised HEI provides a more disaggregated version of the original index based on the 2005 Dietary Guidelines for Americans. Within each of the five major food groups, some foods are more nutrient dense than others. Nutrient Density algorithms have been developed to rate foods within food groups. The selection of the most nutrient dense foods within food groups lead to a dietary pattern with a higher HEI. The implications of using the HEI and nutrient density to develop interventions are discussed in this presentation.
authors.affiliation: Dean, Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, USA. Eileen.kennedy@tufts.edu
authors.forename: Eileen
authors.initials: E
authors.lastname: Kennedy
mesh_terms: D004032:Diet / Q000592:standards*; D005502:Food / Q000145:classification*; D005504:Food Analysis; D058870:Food, Organic; D017408:Guidelines as Topic; D006801:Humans; D018673:Nutrition Policy; D009753:Nutritive Value; D014481:United States