文章基本信息

标题：Healthy and Sustainable Diet Index: Development, Application and Evaluation Using Image-Based Food Records
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作者：Amelia J. Harray ; Carol J. Boushey ; Christina M. Pollard 等
期刊名称：Nutrients
电子版ISSN：2072-6643
出版年度：2022
卷号：14
期号：18
DOI：10.3390/nu14183838
语种：English
出版社：MDPI Publishing
摘要：There are limited methods to assess how dietary patterns adhere to a healthy and sustainable diet. The aim of this study was to develop a theoretically derived Healthy and Sustainable Diet Index (HSDI). The HSDI uses 12 components within five categories related to environmental sustainability: animal-based foods, seasonal fruits and vegetables, ultra-processed energy-dense nutrient-poor foods, packaged foods and food waste. A maximum of 90 points indicates the highest adherence. The HSDI was applied to 4-day mobile food records (mFR TM) from 247 adults (18–30 years). The mean HSDI score was 42.7 (SD 9.3). Participants who ate meat were less likely to eat vegetables ( p < 0.001) and those who ate non-animal protein foods were more likely to eat more fruit ( p < 0.001), vegetables ( p < 0.05), and milk, yoghurt and cheese ( p < 0.05). After adjusting for age, sex and body mass index, multivariable regression found the strongest predictor of the likelihood of being in the lowest total HSDI score tertile were people who only took a bit of notice [OR (95%CI) 5.276 (1.775, 15.681) p < 0.005] or did not pay much/any attention to the health aspects of their diet [OR (95%CI) 8.308 (2.572, 26.836) p < 0.0001]. HSDI provides a new reference standard to assess adherence to a healthy and sustainable diet.
关键词：enhealthy and sustainable diet indexmobile food recordimagesimage-based dietary assessmentenvironmental sustainabilityyoung adults