Appendix 1.

Components and scoring criteria for the diet quality index-international

Component	Criterion	Point	Score range
Overall food group variety	≥1 serving(s) from each food group/d	3	0-15
Within-group variety from protein source	≥3 different sources/d	5	0-5
	2 different sources/d	3
	From 1 source/d	1
	None	0
Total vegetables	≥100% recommendations*	5	0-5
	Otherwise	P
Total fruits	≥100% recommendations*	5	0-5
	Otherwise	P
Total grains	≥100% recommendations*	5	0-5
	Otherwise	P
Protein	≥100% recommendations†	5	0-5
	Otherwise	P
Calcium	≥100% recommendations†	5	0-5
	Otherwise	P
Vitamin C	≥100% recommendations†	5	0-5
	Otherwise	P
Iron	≥100% recommendations†	5	0-5
	Otherwise	P
Fibre	≥100% recommendations‡	5	0-5
	Otherwise	P
Total fat	≤30% energy/d	6	0-6
	>30–35% energy/d	3
	>35% energy/d	0
Saturated fat	≤7% energy/d	6	0-6
	>7–10% energy/d	3
	>10% energy/d	0
Cholesterol	≤300 mg/d	6	0-6
	>300–400 mg/d	3
	>400 mg/d	0
Sodium¶	<15th percentile	6	0-6
	≥85th percentile	0
	Otherwise	P
Empty calorie foods	≤3% energy/d	6	0-6
	>3–10% energy/d	3
	>10% energy/d	0
Macronutrient ratio (CHO:protein:fat)	55–65:10–15:15–30	6	0-6
	65–68:9–16:13–32	4
	50–70:8–17:12–35	2
	Otherwise	0
Fatty acid ratio	PUFA/SFA=1–1·5; MUFA/SFA=1–1·5	4	0-4
	PUFA/SFA=0·8–1·7; MUFA/SFA=0·8–1·7	2
	Otherwise	0

^*Based on 1,700, 2,200, and 2,700 energy levels introduced in Food Guide Pyramid 1992;

^†According to dietary reference intake recommendations;

^‡>20, 25, and 30 g for the 1,700, 2,200, and 2,700 energy levels introduced in Food Guide Pyramid 1992 respectively;

^¶Based on the distribution of sodium content of foods consumed by the study subjects; CHO=Carbohydrate; d=Day; MUFA=Monounsaturated fatty acid; P=Proportionately; PUFA=Polyunsaturated fatty acid; SFA=Saturated fatty acid