Abstract
ABSTRACT Objective To evaluate the internal validity and reliability of an index developed to assess the nutritional quality of meals. Methods The Main Meal Quality Index is composed of ten components. The final scores range from 0-100 points. The index performance was measured using strategies for assessing content validity, construct validity, discriminant validity and reliability. The analyses were performed using the Stata statistical software at a 5% significance level. Results The index was positively associated with carbohydrates, vegetable proteins, fibers, vitamins, folate and potassium and negatively associated with energy, total fat, saturated fat, animal protein, cholesterol, phosphorus, sodium, added sugar, and cholesterol biomarker. Significant differences were found between the two groups with marked disparities in dietary quality, smokers (50.2 points) and non-smokers (53.5 points). Conclusion The index might be a useful tool for assessing the nutritional quality of meals and for monitoring and comparing groups.
Highlights
Food consumption patterns of “main meals” are associated with lifestyle factors, food choices and nutrient intake [1,2] and they influence both quantity and quality of dietary intake
The index might be a useful tool for assessing the nutritional quality of meals and for monitoring and comparing groups
The scoring system was based on international guidelines [6,7] and adapted for meals; the cut-off points for the maximum, intermediate, and minimum scores were based on the daily recommended proportion proposed by the World Health Organization (WHO) [7] and the World Cancer Research Fund (WCRF) [6]
Summary
Food consumption patterns of “main meals” are associated with lifestyle factors, food choices and nutrient intake [1,2] and they influence both quantity and quality of dietary intake. A lack of consistency and standardization among studies examining meals, as well as their determinants and consequences, was identified in a recent literature review [1]. In this sense, relevant evidence on the knowledge on diet-disease relationships might be missing [1]. Food choices are based on a combination of foods organized into meals, few studies to date have investigated meal quality indicators [1]. Previous meal indicators described in literature were developed to evaluate quality of institutional meals and none of them was designed for population based-surveys [4]
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