Volume 11, Number 43 (12-2004)                   RJMS 2004, 11(43): 829-838 | Back to browse issues page

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Mirmiran P, Azadbakht L, Azizi F. Healthy Eating Index and its Relation with Diet Quality in Tehrani Adolescents: Tehran Lipid and Glucose Study. RJMS. 2004; 11 (43) :829-838
URL: http://rjms.iums.ac.ir/article-1-80-en.html

Abstract:   (5530 Views)
Healthy eating index(HEI) has been developed to track the quality of diet in different societies. The aim of this study was to determine the HEI score and its relation with nutrients intake and the number of servings from each food group in adolescents residing in district 13 of Tehran. The present study, which was conducted within the framework of Tehran lipid and glucose study(TLGS) and was part of a dietary intake assessment, was carried out according to the food guide pyramid of individuals residing in district 13 of Tehran. In this study 465 adolescents, aged 10-18 years old, were chosen. Dietary intake assessment was undertaken with 2-day 24-hour recalls. HEI was calculated based on 9 components (food guide pyramid groups: components 1 to 5, the precent of fat and saturated fatty acid intake, cholesterol consumption: components 6 to 8 and dietary variety score: component 9). The score range of each component was 0 to 10 and therefore, the sum score of this index was 90. Also, HEI score was modified with regard to HEI of previous studies. Dietary variety score was determined according to the number of consumed foods in the sample size of this study. The HEI score was categorized into three groups: less than 45(poor diet), 45-72(needs improvement) and more than 72 (good diet). Partial correlation was used to show the relation between HEI score and nutrients intake and the number of servings from each food group. The score of each component was calculated and grouped into three categories: <5, 5-8 and >8. The percentage of people according to each component of HEI was determined. The mean score of HEI was 64.9±9.6 in boys and 64.8±9.4 in girls. The results showed that the serving number of food groups in those with good diet was significantly higher than two other groups(P<0.001). On the contrary, the percent of saturated fat intake and cholesterol consumption in those with HEI>72 was lower than other groups(P<0.001). Approximately all nutrients intake and number of food items in adolescents with HEI score>72 was significantly more than others(P<0.001). There was a significant positive correlation between the serving number of grain group(r=0.2, P<0.001), vegetable(r=0.3, P<0.001), fruit(r=0.2, P<0.001), dairy(r=0.3, P<0.001), meat(r=0.1, P<0.001) and HEI. There was a significant negative correlation between fat intake score(r=-0.2, P<0.001), percent of saturated fatty acids(r=-0.1, P<0.05) and cholesterol consumption(r=-0.1, P<0.05) and HEI score. The number of food items had a strong significant positive correlation with HEI(r=0.5, P<0.001). There was a significant positive correlation between HEI and nutrients intake. The results showed that 74% of adolescent’s diet needed improvement, 23% was good and 3% was poor. In conclusion, HEI is an appropriate tool for assessment of diet quality in adolescents and since the diets of most adolescents need improvement, nutrition education is necessary in this age group.
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Type of Study: Research | Subject: Nutrition Sciences

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