Development and validation of a new simple Healthy Meal Index for canteen meals

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Development and validation of a new simple Healthy Meal Index for canteen meals. / Lassen, Anne Dahl; Biltoft-Jensen, Anja; Hansen, Gitte L; Hels, Ole; Tetens, Inge.

I: Public Health Nutrition, Bind 13, Nr. 10, 2010, s. 1559-1565.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Lassen, AD, Biltoft-Jensen, A, Hansen, GL, Hels, O & Tetens, I 2010, 'Development and validation of a new simple Healthy Meal Index for canteen meals', Public Health Nutrition, bind 13, nr. 10, s. 1559-1565. https://doi.org/10.1017/S1368980009993077

APA

Lassen, A. D., Biltoft-Jensen, A., Hansen, G. L., Hels, O., & Tetens, I. (2010). Development and validation of a new simple Healthy Meal Index for canteen meals. Public Health Nutrition, 13(10), 1559-1565. https://doi.org/10.1017/S1368980009993077

Vancouver

Lassen AD, Biltoft-Jensen A, Hansen GL, Hels O, Tetens I. Development and validation of a new simple Healthy Meal Index for canteen meals. Public Health Nutrition. 2010;13(10):1559-1565. https://doi.org/10.1017/S1368980009993077

Author

Lassen, Anne Dahl ; Biltoft-Jensen, Anja ; Hansen, Gitte L ; Hels, Ole ; Tetens, Inge. / Development and validation of a new simple Healthy Meal Index for canteen meals. I: Public Health Nutrition. 2010 ; Bind 13, Nr. 10. s. 1559-1565.

Bibtex

@article{4ac17654ca6a4a939187a9a4d434f8b9,
title = "Development and validation of a new simple Healthy Meal Index for canteen meals",
abstract = "OBJECTIVE: Nutrition evaluation tools should be developed both for scientific purposes and to encourage and facilitate healthy nutritional practices. The purpose of the present study was to develop and validate a simple food-based Healthy Meal Index (HMI) reflecting the nutritional profile of individual canteen meals.DESIGN: The development process included overall model selection, setting nutritional goals and defining scoring systems and thresholds. Three index components were included: (i) contents of fruit and vegetables, (ii) fat content and quality and (iii) contents of wholegrain products and potatoes. The development was built on the principles embodied by the Plate Model, but providing more specificity in some areas. The simple HMI was validated against weighed and chemically analysed food and nutrient content of a representative sample of canteen meals. The sample was split into four categories according to the total index score and compared across categories.SETTING: A total of 180 meals from fifteen worksite canteens.RESULTS: Average energy density decreased significantly across categories (from 876 kJ/100 g to 537 kJ/100 g, P < 0.001). Also, the content of total and saturated fat, carbohydrate and fruit and vegetables varied across categories with higher score values being closer to dietary guidelines (P < 0.001).CONCLUSIONS: The simple HMI was successful in ranking canteen meals according to their nutritional quality. The index provides a valuable tool to both researchers and food and nutrition professionals, e.g. caterers and dietitians, who wish to evaluate nutritional quality of meals in line with the recommendations for healthier eating without the use of nutrition calculation programs.",
keywords = "Diet, Dietary Carbohydrates, Dietary Fats, Energy Intake, Food Analysis, Food Services, Fruit, Humans, Nutritive Value, Vegetables, Workplace, Nutrition assessment, Energy density, Validation Studies, Plate model",
author = "Lassen, {Anne Dahl} and Anja Biltoft-Jensen and Hansen, {Gitte L} and Ole Hels and Inge Tetens",
year = "2010",
doi = "10.1017/S1368980009993077",
language = "English",
volume = "13",
pages = "1559--1565",
journal = "Public Health Nutrition",
issn = "1368-9800",
publisher = "Cambridge University Press",
number = "10",

}

RIS

TY - JOUR

T1 - Development and validation of a new simple Healthy Meal Index for canteen meals

AU - Lassen, Anne Dahl

AU - Biltoft-Jensen, Anja

AU - Hansen, Gitte L

AU - Hels, Ole

AU - Tetens, Inge

PY - 2010

Y1 - 2010

N2 - OBJECTIVE: Nutrition evaluation tools should be developed both for scientific purposes and to encourage and facilitate healthy nutritional practices. The purpose of the present study was to develop and validate a simple food-based Healthy Meal Index (HMI) reflecting the nutritional profile of individual canteen meals.DESIGN: The development process included overall model selection, setting nutritional goals and defining scoring systems and thresholds. Three index components were included: (i) contents of fruit and vegetables, (ii) fat content and quality and (iii) contents of wholegrain products and potatoes. The development was built on the principles embodied by the Plate Model, but providing more specificity in some areas. The simple HMI was validated against weighed and chemically analysed food and nutrient content of a representative sample of canteen meals. The sample was split into four categories according to the total index score and compared across categories.SETTING: A total of 180 meals from fifteen worksite canteens.RESULTS: Average energy density decreased significantly across categories (from 876 kJ/100 g to 537 kJ/100 g, P < 0.001). Also, the content of total and saturated fat, carbohydrate and fruit and vegetables varied across categories with higher score values being closer to dietary guidelines (P < 0.001).CONCLUSIONS: The simple HMI was successful in ranking canteen meals according to their nutritional quality. The index provides a valuable tool to both researchers and food and nutrition professionals, e.g. caterers and dietitians, who wish to evaluate nutritional quality of meals in line with the recommendations for healthier eating without the use of nutrition calculation programs.

AB - OBJECTIVE: Nutrition evaluation tools should be developed both for scientific purposes and to encourage and facilitate healthy nutritional practices. The purpose of the present study was to develop and validate a simple food-based Healthy Meal Index (HMI) reflecting the nutritional profile of individual canteen meals.DESIGN: The development process included overall model selection, setting nutritional goals and defining scoring systems and thresholds. Three index components were included: (i) contents of fruit and vegetables, (ii) fat content and quality and (iii) contents of wholegrain products and potatoes. The development was built on the principles embodied by the Plate Model, but providing more specificity in some areas. The simple HMI was validated against weighed and chemically analysed food and nutrient content of a representative sample of canteen meals. The sample was split into four categories according to the total index score and compared across categories.SETTING: A total of 180 meals from fifteen worksite canteens.RESULTS: Average energy density decreased significantly across categories (from 876 kJ/100 g to 537 kJ/100 g, P < 0.001). Also, the content of total and saturated fat, carbohydrate and fruit and vegetables varied across categories with higher score values being closer to dietary guidelines (P < 0.001).CONCLUSIONS: The simple HMI was successful in ranking canteen meals according to their nutritional quality. The index provides a valuable tool to both researchers and food and nutrition professionals, e.g. caterers and dietitians, who wish to evaluate nutritional quality of meals in line with the recommendations for healthier eating without the use of nutrition calculation programs.

KW - Diet

KW - Dietary Carbohydrates

KW - Dietary Fats

KW - Energy Intake

KW - Food Analysis

KW - Food Services

KW - Fruit

KW - Humans

KW - Nutritive Value

KW - Vegetables

KW - Workplace

KW - Nutrition assessment

KW - Energy density

KW - Validation Studies

KW - Plate model

U2 - 10.1017/S1368980009993077

DO - 10.1017/S1368980009993077

M3 - Journal article

C2 - 20100389

VL - 13

SP - 1559

EP - 1565

JO - Public Health Nutrition

JF - Public Health Nutrition

SN - 1368-9800

IS - 10

ER -

ID: 184386061