The construction of a dietary index requires six key considerations: 1) a clear objective, 2) a rationale for the choice of index components, 3) clear information on assigning foods to food groups, 4) exact quantification of index components against cut-off values, 5) a decision on energy adjustment, and 6) information on the relative contribution of individual components to the total score.

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  How do the indices based on the EAT-Lancet recommendations ...

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• How do the indices based on the EAT-Lancet recommendations ... www.medrxiv.org medRxiv via serper

Referenced by nodes (1)

• diet quality index concept