표 2. 식사 질 지수 계산 방법 DQI, total Variety
0-100 points 0-20
Ref
0-15
≥ 1 Any Any Any Any Any
Within-group variety for protein source (meat, poultry, fish, dairy, beans, eggs)
0-5
≥ 3 different sources/d =15 2 different sources/d=12 From 1 source/d=1 None=0
Adequacy
0-40
Vegetable group
0-5
≥ 5-7 serving/d=5, 0 servings/d=0
Fruit group
0-5
≥ 1-3 serving/d=5, 0 servings/d=0
Grain group
0-5
≥ 3-4 serving/d=5, 0 servings/d=0
Fiber
0-5
≥ 20 g/d=5, 0 g/d=0
Protein
0-5
≥ 10% of energy/d=5, servings/d=0 0% of energy/d=0
Iron
0-5
≥ 8-14 mg/d=5, 0 mg/d=0
Calcium
0-5
≥ 650-750 mg/d=5, 0 mg/d=0
Vitamin C
0-5
≥ 100% RDA mg/d=5 0% RDA mg/d=0
Moderation
0-30
Total fat
0-6
≤ 20% of total energy/d=6 > 20-30% of total energy/d=3 >30% of total energy/d=0
Sodium
0-6
≤ 2400mg/d=6 >2400-3400 mg/d=3 >3400 mg/d=0
Empty calorie foods
0-6
≤ 3% of total energy/d=6 > 3-10% of total energy/d=3 > 10% of total energy/d=0
Saturated fat
0-6
Cholesterol
0-6
Overall balance
0-10
Overall food group variety (meat/poultry/fish/eggs; dairy/beans; grains; fruit; vegetable)
Macronutrient ratio (carbohydrate:protein:fat)
0-6
Fatty acid ratio (PUFA:MUFA:SFA)
0-4
serving from 1 food group 1 food group 1 food group 1 food group 1 food group
each food group/d =15 missing/d=12 missing/d=9 missing/d=6 missing/d=3 missing/d=0
55-65:10-25:15-20=6 52-68:8-21:13-23=4 50-70:7-22:12-25=2 otherwise=0
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