Development and implications of a revised Canadian Healthy Eating Index (HEIC-2009)

Public Health Nutrition

Rhona M Hanning¹  Sarah J Woodruff¹ 

关键词: Diet quality;    Nutritional assessment;   

DOI  :  10.1017/S1368980009993120

学科分类：卫生学

来源: Cambridge University Press

【 摘 要 】

ObjectiveThe purpose was to update the Healthy Eating Index-C (HEI-C) with Canada’s new food guide recommendations (HEIC-2009) and compare scores and ratings among a small sample of grade 6 students.DesignUpdates to the HEI-C were completed with Canada’s new food guide recommendations for daily number of servings. HEI-C and HEIC-2009 scores were computed for a small sample (n 405) of grade 6 students utilizing nutrition data that were collected using the Food Behaviour Questionnaire, a validated web-based dietary assessment tool (including a 24 h dietary recall, FFQ, and food and physical activity behavioural questions).SettingData were collected in fifteen schools in the Region of Waterloo District School Board, Ontario, Canada.SubjectsA total of 405 students (48 % males and 52 % females) from grade 6 classrooms completed the web-based survey.ResultsThe index scores revealed that participants scored higher (74·5 v. 69·6, P < 0·001) using the HEIC-2009 compared with the HEI-C, even though both index scores are rated in the ‘needs improvement’ category (HEIC-2009, 75 %; HEI-C, 71 %). A small group of participants (n 14), who were previously rated (using the HEI-C) in the ‘poor’ category, were rated in the ‘needs improvement’ category using the HEIC-2009 (χ2 = 589·647, df = 4, P < 0·001).ConclusionsThe HEIC-2009 has the potential to be used as a population-level diet quality index in Canada.

【 授权许可】

Unknown