Diet quality indices may be designed to capture one or more of the following characteristics: food group consumption (quantities, diversity, balance), macronutrient balance (percent of energy from protein, carbohydrates, and fat), nutrient density (nutrients per 1000kcals), nutrient adequacy relative to requirements, moderation in consumption of foods that elevate NCD risk, adherence to dietary patterns designed to minimize NCD risk, adherence to healthy cultural dietary patterns, environmental impact/sustainability, and adherence to dietary guidance from national or global health authorities.

Authors

• Person: Arimond M, Deitchler M Organization: nutritionalassessment.org
  Dietary Guidelines and Quality - Principles of Nutritional Assessment

Sources

• Dietary Guidelines and Quality - Principles of Nutritional Assessment nutritionalassessment.org Arimond M, Deitchler M · nutritionalassessment.org via serper

Referenced by nodes (6)

• non-communicable diseases (NCDs) concept
• diet quality index concept
• sustainability concept
• nutrient adequacy concept
• environmental impact concept
• nutrient density concept