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Development and Validation of the Short Healthy Eating Index Survey with a College Population to Assess Dietary Quality and Intake

Because diet quality (DQ) is associated with risk of chronic disease and is a common construct assessed in health-related research, validated tools to assess DQ are needed that have low respondent and researcher burden. Thus, content experts develop the Short Healthy Eating Index (sHEI) tool and an...

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Autores principales: Colby, Sarah, Zhou, Wenjun, Allison, Chelsea, Mathews, Anne E., Olfert, Melissa D., Morrell, Jesse Stabile, Byrd-Bredbenner, Carol, Greene, Geoffrey, Brown, Onikia, Kattelmann, Kendra, Shelnutt, Karla
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7551037/
https://www.ncbi.nlm.nih.gov/pubmed/32867172
http://dx.doi.org/10.3390/nu12092611
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author Colby, Sarah
Zhou, Wenjun
Allison, Chelsea
Mathews, Anne E.
Olfert, Melissa D.
Morrell, Jesse Stabile
Byrd-Bredbenner, Carol
Greene, Geoffrey
Brown, Onikia
Kattelmann, Kendra
Shelnutt, Karla
author_facet Colby, Sarah
Zhou, Wenjun
Allison, Chelsea
Mathews, Anne E.
Olfert, Melissa D.
Morrell, Jesse Stabile
Byrd-Bredbenner, Carol
Greene, Geoffrey
Brown, Onikia
Kattelmann, Kendra
Shelnutt, Karla
author_sort Colby, Sarah
collection PubMed
description Because diet quality (DQ) is associated with risk of chronic disease and is a common construct assessed in health-related research, validated tools to assess DQ are needed that have low respondent and researcher burden. Thus, content experts develop the Short Healthy Eating Index (sHEI) tool and an associated scoring system. The sHEI scoring system was then refined using a classification and regression tree (CRT) algorithm methodology with an iterative feedback process with expert review and input. The sHEI scoring system was then validated using a concurrent criterion validation process that included the sHEI DQ scores (calculated from responses from 50 participants) being compared to the participants’ Healthy Eating Index scores derived from 24 h recalls. The total HEI score from the CRT algorithm highly correlated with the 24 h recall HEI score (0.79). For individual food group items, the correlation between the CRT algorithm scoring and the 24 h recall data scoring ranged from 0.44 for refined grains to 0.64 for whole fruits. The sHEI appears to be a valid tool for estimating overall dietary quality and individual items (with correlations > 0.49) for fruits, vegetables, dairy, added sugar, sugar from sugar-sweetened beverages, and calcium.
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spelling pubmed-75510372020-10-16 Development and Validation of the Short Healthy Eating Index Survey with a College Population to Assess Dietary Quality and Intake Colby, Sarah Zhou, Wenjun Allison, Chelsea Mathews, Anne E. Olfert, Melissa D. Morrell, Jesse Stabile Byrd-Bredbenner, Carol Greene, Geoffrey Brown, Onikia Kattelmann, Kendra Shelnutt, Karla Nutrients Article Because diet quality (DQ) is associated with risk of chronic disease and is a common construct assessed in health-related research, validated tools to assess DQ are needed that have low respondent and researcher burden. Thus, content experts develop the Short Healthy Eating Index (sHEI) tool and an associated scoring system. The sHEI scoring system was then refined using a classification and regression tree (CRT) algorithm methodology with an iterative feedback process with expert review and input. The sHEI scoring system was then validated using a concurrent criterion validation process that included the sHEI DQ scores (calculated from responses from 50 participants) being compared to the participants’ Healthy Eating Index scores derived from 24 h recalls. The total HEI score from the CRT algorithm highly correlated with the 24 h recall HEI score (0.79). For individual food group items, the correlation between the CRT algorithm scoring and the 24 h recall data scoring ranged from 0.44 for refined grains to 0.64 for whole fruits. The sHEI appears to be a valid tool for estimating overall dietary quality and individual items (with correlations > 0.49) for fruits, vegetables, dairy, added sugar, sugar from sugar-sweetened beverages, and calcium. MDPI 2020-08-27 /pmc/articles/PMC7551037/ /pubmed/32867172 http://dx.doi.org/10.3390/nu12092611 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Colby, Sarah
Zhou, Wenjun
Allison, Chelsea
Mathews, Anne E.
Olfert, Melissa D.
Morrell, Jesse Stabile
Byrd-Bredbenner, Carol
Greene, Geoffrey
Brown, Onikia
Kattelmann, Kendra
Shelnutt, Karla
Development and Validation of the Short Healthy Eating Index Survey with a College Population to Assess Dietary Quality and Intake
title Development and Validation of the Short Healthy Eating Index Survey with a College Population to Assess Dietary Quality and Intake
title_full Development and Validation of the Short Healthy Eating Index Survey with a College Population to Assess Dietary Quality and Intake
title_fullStr Development and Validation of the Short Healthy Eating Index Survey with a College Population to Assess Dietary Quality and Intake
title_full_unstemmed Development and Validation of the Short Healthy Eating Index Survey with a College Population to Assess Dietary Quality and Intake
title_short Development and Validation of the Short Healthy Eating Index Survey with a College Population to Assess Dietary Quality and Intake
title_sort development and validation of the short healthy eating index survey with a college population to assess dietary quality and intake
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7551037/
https://www.ncbi.nlm.nih.gov/pubmed/32867172
http://dx.doi.org/10.3390/nu12092611
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