Table 1.
Components of the dietary guideline index
| Dietary Guideline Index indicator and description | Criteria for maximum score (10)1 | Criteria for minimum score (0)* | ||
|---|---|---|---|---|
| 4–7yrs | 8–11yrs | 12–18yrs | ||
| 1. Fruit: Serves of fruit per day. | 1 | 1 | 3 | 0 |
| 2. Vegetables: Serves of vegetables and legumes per day. | 2 | 3 | 4 | 0 |
| 3. Total Cereals: Frequency of consumption of breads and cereals per day. | 5 | 6 | 5 | 0 |
| 4. Wholegrain cereals: Type of bread consumed. | Wholegrain, whole meal bread | All other bread types | ||
| 5. Meat and meat alternatives: Frequency of consumption of lean meats and alternatives per day. | 0.5 | 1 | 1 | 0 |
| 6. Total dairy foods: Frequency of consumption of dairy products per day. | 2 | 2 | 4 | 0 |
| 7. Low fat dairy: Type of milk usually consumed. | Low fat milk | Whole milk | ||
| 8. Fluids: Frequency of consumption of water. † | 5 | 6 | 5.5 | 0 |
| 9. Saturated fat intake: Trimming of fat from meat. | Usually | Never or rarely | ||
| 10. Extra Foods: Frequency of consumption of “extra foods” per day. ‡ | <1 | <1 | <1 | ≥1 |
Based on recommendations from the Australian Guide to Healthy Eating. Servings unless otherwise indicated. Participants with intakes between the maximum and minimum amount were assigned scores proportionately. The diet quality score was adapted to reflect obesity-risk behaviours and to account for the fact that an indicator of dietary variety could not calculated based on the FFQ used in this study.
Age groups for recommendation for fluids are as follows: 4–8yrs, 9–13 years, >14 years.
Guidelines concerning “extra foods” are presented as an upper limit. Extra foods are defined as potatoes cooked in fat; crisps; confectioneries; cakes and sweet biscuits; savoury pastries; fast-foods; pizzas; meat products; flavoured milks; soft drinks; and fruit juices.