Phil HEI的发展及其对菲律宾饮食的评估:2018年扩大的全国营养调查

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY
Imelda Angeles-Agdeppa, Marvin B. Toledo, Janine Marie S. Dariagan, Jezreel Ann T. Zamora
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引用次数: 0

摘要

目的以两周周期菜单计划为例,验证开发的菲律宾健康饮食指数(Phil HEI)的应用,并使用2018年ENNS饮食数据验证其在菲律宾成年人饮食质量中的应用。方法该研究分析了31218名20至59岁的菲律宾人的数据,他们参加了2018年扩大的全国营养调查(ENNS)。膳食摄入量是通过24小时食物回忆获得的,用于计算菲律宾健康饮食指数。为了建立该指数的有效性,对以下方面进行了评估:(1)内容有效性,(2)结构有效性。结果菲律宾健康饮食指数(Phil HEI)是根据当地指南、菲律宾食品金字塔、菲律宾膳食参考摄入量、世界卫生组织国际指南和修订后的AHEI-2010制定的。研究发现,Phil HEI分数与年龄、财富五分位数、教育程度、吸烟和BMI之间存在显著关联。Phil HEI评分与能量/营养摄入之间的相关性显著但较弱,在Phil HEI评分三分位数之间呈趋势。辨别有效性显示,基于常规饮食和三周期菜单计划的平均得分存在很大差异。敏感性分析显示,较高的Phil HEI评分与较低的慢性能量缺乏风险相关。由于评估饮食质量的复杂性,Phil HEI成分的可靠性较低(α=0.26)。结论菲律宾健康饮食指数用于评估和监测菲律宾成年人的饮食质量,在结构上是有效的。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Development of Phil-HEI and its evaluation of the Filipino diet: 2018 Expanded National Nutrition Survey
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来源期刊
NFS Journal
NFS Journal Agricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
审稿时长
29 days
期刊介绍: The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production
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