Table 1.

Components and scoring of the New Zealand Diet Quality Index for Adolescents (NZDQI-A)^*

	Elements of NZDQI-A
	Food variety	Food group adequacy
Index component	Score† (v/V)	Cut-offs‡	Score (A)
Fruits	v/6	0 serving/d	0
		<2 serving/d	10
		≥2 servings/d	20
Vegetables	v/6	0 serving/d	0
		<3 servings/d	10
		≥3 servings/d	20
Breads and cereals	v/3	0 serving/d	0
		<6 servings/d	10
		≥6 servings/d	20
Milk and milk products	v/4	0 serving/d	0
		<3 servings/d	10
		≥3 servings/d	20
Meat and alternatives	v/7	0 serving/d	0
		<1/serving/d	5
		1–2 servings/d	20
		>2 servings/d	10
Total score§	Σ (v/V)×A=Component (Fruits+Vegetables+Breads and cereals+Milk and milk products+Meat and alternatives)

^*Adapted from Wong et al. ^{( 32 )}.

^†Ratio calculated as the different subgroups (v) consumed at least once in a week divided by the total subgroups (V) in a food group.

^‡Based on achievement of the recommended daily servings as suggested by the Ministry of Health^{( 31 )}.

^§For each component, a score is calculated by multiplying v/V by A. The possible score range is 0 to 20. For example, for a person who consumes at least three daily servings of vegetables from three varieties in a week, Vegetables score=(3/6)×20=10.