Table 3.

Scoring system for the four food items included in the dietary quality score

	Fruit	Vegetables	Fish	Fat
	Pieces/ 1 dL	Salad or cooked/raw vegetables or vegetable-vegetarian dishes	As main course or cold cuts	For cooking	On bread	Total fat
Points
3	-	-	-	Predominantly cooking without fat or using olive oil	Mainly no spread	-
2	≥ 3 pieces/ day	≥ 1/ day or two types of vegetables ≥ 5 times/week	As main course ≥ 5–7 times/week or as cold cuts ≥ 3–4 times/week	Vegetable margarine, cooking/salad oil, corn/sunflower/grapeseed oil, or “mixed”	Minarine, vegetable margarine, or "mixed" spread	If 3 points in fat on bread, and fat for cooking
1	> 2 servings/week but < 1/day or two types of vegetables ≥ 5 times/week	> 2 servings/week but < 1/day or two types of vegetables  ≥ 5 times/week	≥ 1/week but < 5–7 times/week as main course or < 3–4 times/week as cold cuts	Predominantly using frying margarine/ butter/margarine spread/fat/palm oil	Mainly butter, margarine spread, or fat	If 3–5 points in total
0	≤ 2 pieces/ week	≤ 2 servings/week	No intake in the last week			If 1 point in fat on bread, and fat for cooking