Journal List > J Nutr Health > v.48(5) > 1081411

J Nutr Health. 2015 Oct;48(5):419-428. Korean.
Published online October 30, 2015.  https://doi.org/10.4163/jnh.2015.48.5.419
© 2015 The Korean Nutrition Society
Development of Korean Healthy Eating Index for adults using the Korea National Health and Nutrition Examination Survey data
Sung-Min Yook,1,** Sohee Park,2,** Hyun-Kyung Moon,3 Kirang Kim,3 Jae Eun Shim,4 and Ji-Yun Hwang5
1Department of Foodservice Management and Nutrition, Sangmyung University, Seoul 03016, Korea.
2Department of Biostatistics, Graduate School of Public Health, Yonsei University, Seoul 03722, Korea.
3Department of Food Science and Nutrition, Dankook University, Chungnam 31116, Korea.
4Department of Food and Nutrition, Daejeon University, Daejeon 34520, Korea.
5Nutrition Education Major, Graduate School of Education, Sangmyung University, Seoul 03016, Korea.

To whom correspondence should be addressed. tel: +82-2-781-7521, Email: jiyunhk@smu.ac.kr

**These two authors contributed to this work equally.

Received September 04, 2015; Revised September 26, 2015; Accepted October 08, 2015.

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.


Abstract

Purpose

The current study was conducted in order to develop the Korean Healthy Eating Index (KHEI) for assessing adherence to national dietary guidelines and comprehensive diet quality of healthy Korean adults using the 5th Korea National Health and Nutrition Examination Survey (KNHANES) data.

Methods

The candidate components of KHEI were selected based on literature reviews, dietary guidelines for Korean adults, 2010 Dietary Reference Intakes for Koreans (2010 KDRI), and objectives of HP 2020. The associations between candidate components and risk of obesity, abdominal obesity, and metabolic syndrome were assessed using the 5th KNHANES data. The expert review process was also performed.

Results

Diets that meet the food group recommendations per each energy level receive maximum scores for the 9 adequacy components of the index. Scores for amounts between zero and the standard are prorated linearly. For the three moderation components among the total of five, population probability densities were examined when setting the standards for minimum and maximum scores. Maximum scores for the total of 14 components are 100 points and each component has maximum scores of 5 (fruit intakes excluding juice, fruit intake including juice, vegetable intakes excluding Kimchi and pickles, vegetable intake including Kimchi or pickles, ratio of white meat to read meat, whole grains intake, refined grains intake, and percentages of energy intake from carbohydrate) or 10 points (protein foods intake, milk and dairy food intake, having breakfast, sodium intake, percentages of energy intake from empty calorie foods, and percentages of energy intake from fat). The KHEI is a measure of diet quality as specified by the key diet recommendations of the dietary guidelines and 2010 KDRIs.

Conclusion

The KHEI will be used as a tool for monitoring diet quality of the Korean population and subpopulations, evaluation of nutrition interventions and research.

Keywords: Korean Healthy Eating Index; development; diet quality; KNHANES

Figures


Fig. 1
Overall flow of development process of Korean Healthy Eating Index (KHEI)
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Fig. 2
Example of scoring standard : percentages of energy from fat
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Fig. 3
The flow of selection process among candidates
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Tables


Table 1
Components and scoring standards for Korean Healthy Eating Index
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Table 2
Score distribution of Korean Healthy Eating Index using the Korea National Health and Nutrition Examination Survey V (2010-2012)
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Notes

This work was supported by Research Program funded by the Korea Centers for Disease Control and Prevention (2014-E35006-00).

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