|
| Components | Score | Scoring criteria | Mean ± SD |
|
| DQI-I, total | 0–100 | — | 58.2 ± 7.34 |
|
| Variety | 0–20 | — | 19.77 ± 0.77 |
| Overall food group variety | 0–15 | ≥1 serving from each food group/d = 15 | 14.88 ± 0.64 |
| Any 1 food group missing/d = 12 |
| Any 2 food groups missing/d = 9 |
| Any 3 food groups missing/d = 6 |
| ≥4 food groups missing/d = 3; none = 0 |
|
| Within-group variety for protein source | 0–5 | ≥3 different sources/d = 5; 2 different sources/d = 3; from 1 source/d = 1; none = 0 | 4.88 ± 0.46 |
|
| Adequacy | 0–40 | | 25.98 ± 5.53 |
| Vegetable group | 0–5 | ≥3–5 servings/d = 5; 0 servings/d = 0 | 1.42 ± 2.26 |
| Fruit group | 0–5 | ≥2–4 servings/d = 5; 0 servings/d = 0 | 1.00 ± 2.01 |
| Grain group | 0–5 | ≥6–11 servings/d = 5; 0 servings/d = 0 | 4.03 ± 1.98 |
| Fiber | 0–5 | ≥20–30 g/d = 5; 0 g/d = 0 | 3.53 ± 2.28 |
| Protein | 0–5 | ≥10% of energy/d = 5; 0% of energy/d = 0 | 4.90 ± 0.10 |
| Iron | 0–5 | ≥100% of RDA(AI)/d = 5; 0% of RDA(AI)/d = 0 | 4.98 ± 0.26 |
| Calcium | 0–5 | ≥10% of AI/d = 5; 0% of AI/d = 0 | 4.97 ± 0.32 |
| Vitamin C | 0–5 | ≥100% of RDA(RNI)/d = 5; 0% of RDA(RNI)/d = 0 | 4.70 ± 0.80 |
|
| Moderation | 0–30 | | 12.45 ± 4.35 |
| Total fat | 0–6 | ≤20% of total energy (TE)/d = 6; >20–30% of TE/d = 3; >30% of TE/d = 0 | 3.13 ± 2.09 |
| Saturated fat | 0–6 | ≤7% of TE/d = 6; >7–10% of TE/d = 3; >10% of TE/d = 0 | 1.06 ± 0.71 |
| Cholesterol | 0–6 | ≤300 mg/d = 6; >300–400 mg/d = 3; >400 mg/d = 0 | 5.41 ± 1.48 |
| Sodium | 0–6 | ≤2,400 mg/d = 6; >2,400–3,400 mg/d = 3; >3,400 mg/d = 0 | 0.87 ± 1.80 |
| Empty calorie foods | 0–6 | 3% of TE/d = 6; >3–10% of TE/d = 3; >10% of TE/d = 0 | 3.04 ± 2.47 |
|
| Overall balance | 0–10 | | 0.61 ± 1.71 |
| Macronutrient ratio | 0–6 | 55–65 : 10–15 : 15–25 = 6; 52–68:9–16 : 13–27 = 4; 50–70:8–17 : 12–30 = 2; otherwise = 0 | 0.25 ± 1.21 |
| Fatty acid ratio | 0–4 | P/S = 1–1.5 and M/S = 1–1.5 = 4; else if P/S = 0.8–1.7 and M/S = 0.8–1.7 = 2; otherwise = 0 | 0.36 ± 1.11 |
|
