Development of Korean Healthy Eating Index for adults using the Korea National Health and Nutrition Examination Survey data.
10.4163/jnh.2015.48.5.419
- Author:
Sung Min YOOK
1
;
Sohee PARK
;
Hyun Kyung MOON
;
Kirang KIM
;
Jae Eun SHIM
;
Ji Yun HWANG
Author Information
1. Department of Foodservice Management and Nutrition, Sangmyung University, Seoul 03016, Korea.
- Publication Type:Original Article
- Keywords:
Korean Healthy Eating Index;
development;
diet quality;
KNHANES
- MeSH:
Adult*;
Breakfast;
Edible Grain;
Diet;
Eating*;
Energy Intake;
Fruit;
Humans;
Korea*;
Meat;
Milk;
Nutrition Policy;
Nutrition Surveys*;
Obesity;
Obesity, Abdominal;
Recommended Dietary Allowances;
Sodium;
Vegetables
- From:Journal of Nutrition and Health
2015;48(5):419-428
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
PURPOSE: The current study was conducted in order to develop the Korean Healthy Eating Index (KHEI) for assessing adherence to national dietary guidelines and comprehensive diet quality of healthy Korean adults using the 5th Korea National Health and Nutrition Examination Survey (KNHANES) data. METHODS: The candidate components of KHEI were selected based on literature reviews, dietary guidelines for Korean adults, 2010 Dietary Reference Intakes for Koreans (2010 KDRI), and objectives of HP 2020. The associations between candidate components and risk of obesity, abdominal obesity, and metabolic syndrome were assessed using the 5th KNHANES data. The expert review process was also performed. RESULTS: Diets that meet the food group recommendations per each energy level receive maximum scores for the 9 adequacy components of the index. Scores for amounts between zero and the standard are prorated linearly. For the three moderation components among the total of five, population probability densities were examined when setting the standards for minimum and maximum scores. Maximum scores for the total of 14 components are 100 points and each component has maximum scores of 5 (fruit intakes excluding juice, fruit intake including juice, vegetable intakes excluding Kimchi and pickles, vegetable intake including Kimchi or pickles, ratio of white meat to read meat, whole grains intake, refined grains intake, and percentages of energy intake from carbohydrate) or 10 points (protein foods intake, milk and dairy food intake, having breakfast, sodium intake, percentages of energy intake from empty calorie foods, and percentages of energy intake from fat). The KHEI is a measure of diet quality as specified by the key diet recommendations of the dietary guidelines and 2010 KDRIs. CONCLUSION: The KHEI will be used as a tool for monitoring diet quality of the Korean population and subpopulations, evaluation of nutrition interventions and research.
