Dietary Assessment Methods Lec 4th Sem

Dietary Assessment Methods
Nutrient Density
Nutrient Density
• Nutrient density refers to a food’s vitamin and mineral content

relative to its energy content. A nutrient dense food is a good
source of vitamins, minerals, and other food components that may
have positive health effects but is relatively low in energy.
• Nutrient-dense foods are lean or low in solids fats (fats that are solid
at room temperature and that are major sources of saturated and
trans fats) and are low in added sugars and refined starches, all of
which add kilocalories but few essential nutrients or dietary fiber.
Nutrient-dense foods also minimize or exclude added salt or other
components that are high in sodium.
• According to the Dietary Guidelines for Americans, nutrient-dense
foods include all vegetables, fruits, whole grains, fat-free or low-fat
milk and milk products, beans and peas, nuts and seeds, eggs,
seafood, and lean poultry and meats that are prepared without
added solid fats, sugars, refined grains, and salt and other sources of
Nutrients density comparison
Figure 2.4 illustrates the difference in the number of calories in a food that is not nutrient-
dense as opposed to a nutrient-dense form of the food. For example, a regular ground beef
patty (75% lean) that weighs 3 ounces after cooking contains 236 calories, whereas a
cooked 3-ounce extra lean beef patty (90% lean) contains 184 calories. By choosing the
extra lean beef instead of the regular ground beef, a person would consume less beef fat,
amounting to 52 fewer calories. Breaded fried chicken strips weighing 3 ounces contain 246
calories, whereas a 3-ounce baked chicken breast contains only 138 calories. In this
instance, a relatively simple change in the method of preparation and cooking the chicken
has eliminated 108 calories that were added by the breading and frying fat
A key recommendation for Nutrients
density
A key recommendation of the most recent edition of the
Dietary Guidelines for Americans is that.
• People opt for nutrient-dense foods, a widely endorsed
recommendation by health experts and nutrition groups.
• Nutrient density helps people manage weight by
controlling energy intake while ensuring adequate
nutrients and limiting harmful food components.
• scientific evidence shows that diets emphasizing
nutrient-dense foods aid weight loss, weight
management, and lower type 2 diabetes risk in adults.
Nutrient Profiling
• The concept of nutrient density for selecting nutritious foods

and planning diets lacks a valid scientific method or standard
for consistently identifying nutrient-dense foods.
• Nutrient profiling(nutrition quality indices) ranks foods
based on nutrient composition. Various models have been
developed by different organizations, including food
manufacturers, government agencies, and non-profits.
• Nutrient profiling models employ formulas to calculate
scores based on specific nutrient values. Models may focus
on nutrients to consume more or less frequently, or a
combination of both
Indices of Diet Quality
• Diet quality indices are typically based on one of

three approaches to assessing diet: comparing
intake of certain nutrients and food components to
a standard, comparing intake of foods or food
groups to a standard, or evaluating both nutrient
intake and foods or food groups.
• The Diet Quality Index and the Healthy Eating
Index evaluate intake of various nutrients and food
components and assess consumption of foods and
food groups
01. Diet Quality Index
The Diet Quality Index (DQI) is an instrument used to
assesses overall diet quality of groups and chronic disease
risk based on dietary patterns. Originating in 1994, was
based on 8 dietary recommendations it incorporates from
the National Academy of Sciences. It was revised in 1999 to
align with the Food Guide Pyramid, Dietary Guidelines for
Americans, and Dietary Reference.
Each of the 10 components contributes a maximum of 10
points to the total DQI score, which has a maximum of 100
points. The higher the score, the higher the diet quality.
DQI Advantages
• The DQI has been shown to be a useful instrument in evaluating
dietary patterns.
• Healthier maternal dietary patterns during gestation as measured
by the DQI were shown to be associated with offspring having a
reduced risk of neural tube defects and orofacial clefts.
• In an intervention designed to promote and evaluate dietary
change among older cancer survivors enrolled in a home-based
intervention trial,
• The DQI: Effective in Developing and Evaluating Dietary
Interventions
• Implications for Public Health and Clinical Practice
Healthy Eating Index
• The Healthy Eating Index (HEI) is a measure of diet quality
used to assess how well a set of foods aligns with key
recommendations and dietary patterns published in the Dietary
Guidelines for Americans (Dietary Guidelines).
• The Dietary Guidelines is designed for nutrition and health
professionals to help individuals and families consume a
healthful and nutritionally adequate diet.
• The Healthy Eating Index (HEI) is a tool developed by the
USDA to assess how well Americans follow federal dietary
guidelines.
Original Healthy Eating Index
• Released in 1995 and Revised in 2005

alongside Dietary Guidelines of American.
• Several important changes occurs like
• To encourage Whole grains, whole fruit, dark
green and orange vegetables
• Moderation in sodium, saturated fat, calories
from alcoholic beverages, solid fats, and
added sugars
HEI Comparison: 1995 vs. HEI-2005
• Original (1995):
• 10 components assessing adherence to Food Guide
Pyramid's serving recommendations for major food
groups, sodium, saturated fat, total fat, cholesterol,
and variety
• Revised (HEI-2005):
• Components grouped into adequacy and
moderation
• Adequacy ensures nutrient intake
• Moderation limits certain intake
Measuring food
consumption at national
level
Indirect methods
• Indirect methods use secondary information (e.g.

food supply, agricultural statistics, food expenditure)
to estimate food available for consumption at the
national and household levels.
• Food Consumption Estimation Methods:
• 01. Food Balance Sheet (FBS):
• 02. Household Consumption and Expenditure Survey
(HCES)
Food Balance Sheets
• The food balance sheet(FBS) is a method of indirectly
estimating the amounts of food consumed by a country’s
population at a certain time.
• FBS are compiled by FAO annually and are mainly based on
country-level data covering a calendar year.
• They are used to assess national food availability for
consumption.
• It provides data on food availability rather than actual food
consumption.
• It is calculated using beginning and ending inventories,
figures on food production, imports and exports, and
adjustments for nonhuman food consumption (for example,
cattle feed, pet food, seed, and industrial use)
FBS for National Food Availability
• Assess national food availability for consumption.
• Supply/utilization accounts prepared for each commodity.
• FAO FBS provides total food availability estimates.
• Data presented per capita, adjusting for population size.
• Offer comprehensive view of food supply over time.
• Limited insight into individual food intake variability.
Food Balance Sheet methods
Applications and uses of FBS
• Monitor global food patterns and dietary habits.
• Track trends in national food availability.
• Assess adequacy of food supply for meeting nutritional
requirements.
• Used in setting public health priorities and policy formulation.
• Facilitate intercountry comparisons.
• Estimate likelihood of micronutrient deficiencies.
• Assess impact of improved nutrient supply on meeting
population's needs.
• Explore correlations with mortality statistics.
• Investigate nutrition transition dynamics.
• Analyze variations in adherence to specific diets over time.
Food Balance Sheet
• ADVANTAGES :
• Inexpensive source of indirect nutrition data,
standardized, accessible by all, relatively simple to
analyze
• Include nearly all countries worldwide
• Monitor global nutrition patterns and dietary habits,
including trends and changes in overall national
food availability
• Helps national planners to take appropriate
decision to avert “food crisis”
Food Balance Sheet
• DISADVANTAGES:
• Cannot provide disaggregated information across different
population characteristics, e.g. socio-economic,
demographic etc.
• Do not provide data on seasonal variations in the food
supply
 Do not provide individual-based dietary estimates Food
waste (domestic and retail), processed foods, home grown
food production and food from non-retail sources are not
accounted for .
 Do not provide data on food not include in national
production statistics such as game,wild animals and insects
Household Consumption and Expenditure
Surveys -household food consumption
• Household food consumption has been defined as “the total amount of
food available for consumption in the household, generally excluding food
eaten away from the home unless taken from home” (Putnam et al., 1994).
• Various surveys measure food consumption or proxies:
– Household Budget Survey (HBS)
– Living Costs and Food Survey (LCFS)
– Household Income and Expenditure Survey (HIES)
– Living Standards Measurement Study (LSMS)
– Household Expenditure Survey (HES)
– Integrated Household Survey (IHS)
• These collectively known as Household Consumption and
Expenditure Surveys (HCESs).
• Household member keep record all expenses and food
consumed over 1-4 weeks.
• Data given to enumerators distributed during different times
in the yea for analysis.
• Used to assess household food consumption at household
level .
• Surveys of this type are provide essential data for calculating
consumer price indices, studying living conditions, and
analyzing poverty and income trends worldwide

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Dietary Assessment Methods

• Nutrient density refers to a food’s vitamin and mineral content

• The concept of nutrient density for selecting nutritious foods

• Diet quality indices are typically based on one of

• Released in 1995 and Revised in 2005

• Indirect methods use secondary information (e.g.

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