Table 1.
Diet Quality Index (DQI) | |||
---|---|---|---|
Component | Range of score | Criterion for max score of 10 | Criterion for min score of 0 |
1. Total fat | 0–10 | <30 E% | >40 E% |
2. Saturated fat | 0–10 | <10 E% | >13·3 E% |
3. Cholesterol | 0–10 | <300 mg/d | >400 mg/d |
4. Sodium | 0–10 | <2000 mg/d | >2800 mg/d |
5. Calcium | 0–10 | ≥800 mg/d | <533 mg/d |
6. Fruits and vegetables | 0–10 | 5 servings/d | ≤2 servings/d |
7. Protein | 0–10 | ≤100% DRI | >150% DRI |
8. Total carbohydrates | 0–10 | ≥55 E% | <37 E% |
Recommendation Compliance Index (RCI, Italy) | |||
Component | Criterion to meet recommendation (score = 1) | ||
1. Fats | 15–30 E% | ||
2. Saturated fat | <10 E% | ||
3. Trans-fats | <1 E% | ||
4. Carbohydrate | 55–75 E% | ||
5. Protein | 10–15 E% | ||
6. Fruits and vegetables | 5 servings/d (or 400 g/d) | ||
7. Raw sugar | ≤10 E% |
E%, percentage of energy; DRI, Dietary Reference Intake.