Evaluation of the Validity and Reliability of the Chinese Healthy Eating Index
The Chinese Healthy Eating Index (CHEI) is a measuring instrument of diet quality in accordance with the Dietary Guidelines for Chinese (DGC)-2016. The objective of the study was to evaluate the validity and reliability of the CHEI. Data from 12,473 adults from the China Health and Nutrition Survey...
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doaj-b989445aebad413c9b88bbb45cb5e5612020-11-24T21:19:53ZengMDPI AGNutrients2072-66432018-01-0110211410.3390/nu10020114nu10020114Evaluation of the Validity and Reliability of the Chinese Healthy Eating IndexYa-Qun Yuan0Fan Li1Han Wu2Ying-Chuan Wang3Jing-Si Chen4Geng-Sheng He5Shu-Guang Li6Bo Chen7Key Laboratory of Public Health Safety of Ministry of Education, Collaborative Innovation Center of Social Risks Governance in Health, School of Public Health, Fudan University, Shanghai 200032, ChinaKey Laboratory of Public Health Safety of Ministry of Education, Collaborative Innovation Center of Social Risks Governance in Health, School of Public Health, Fudan University, Shanghai 200032, ChinaKey Laboratory of Public Health Safety of Ministry of Education, Collaborative Innovation Center of Social Risks Governance in Health, School of Public Health, Fudan University, Shanghai 200032, ChinaKey Laboratory of Public Health Safety of Ministry of Education, Collaborative Innovation Center of Social Risks Governance in Health, School of Public Health, Fudan University, Shanghai 200032, ChinaKey Laboratory of Public Health Safety of Ministry of Education, Collaborative Innovation Center of Social Risks Governance in Health, School of Public Health, Fudan University, Shanghai 200032, ChinaKey Laboratory of Public Health Safety of Ministry of Education, Collaborative Innovation Center of Social Risks Governance in Health, School of Public Health, Fudan University, Shanghai 200032, ChinaKey Laboratory of Public Health Safety of Ministry of Education, Collaborative Innovation Center of Social Risks Governance in Health, School of Public Health, Fudan University, Shanghai 200032, ChinaKey Laboratory of Public Health Safety of Ministry of Education, Collaborative Innovation Center of Social Risks Governance in Health, School of Public Health, Fudan University, Shanghai 200032, ChinaThe Chinese Healthy Eating Index (CHEI) is a measuring instrument of diet quality in accordance with the Dietary Guidelines for Chinese (DGC)-2016. The objective of the study was to evaluate the validity and reliability of the CHEI. Data from 12,473 adults from the China Health and Nutrition Survey (CHNS)-2011, including 3-day–24-h dietary recalls were used in this study. The CHEI was assessed by four exemplary menus developed by the DGC-2016, the general linear models, the independent t-test and the Mann–Whitney U-test, the Spearman’s correlation analysis, the principal components analysis (PCA), the Cronbach’s coefficient, and the Pearson correlation with nutrient intakes. A higher CHEI score was linked with lower exposure to known risk factors of Chinese diets. The CHEI scored nearly perfect for exemplary menus for adult men (99.8), adult women (99.7), and the healthy elderly (99.1), but not for young children (91.2). The CHEI was able to distinguish the difference in diet quality between smokers and non-smokers (P < 0.0001), people with higher and lower education levels (P < 0.0001), and people living in urban and rural areas (P < 0.0001). Low correlations with energy intake for the CHEI total and component scores (|r| < 0.34, P < 0.01) supported the index assessed diet quality independently of diet quantity. The PCA indicated that underlying multiple dimensions compose the CHEI, and Cronbach’s coefficient α was 0.22. Components of dairy, fruits and cooking oils had the greatest impact on the total score. People with a higher CHEI score had not only a higher absolute intake of nutrients (P < 0.001), but also a more nutrient-dense diet (P < 0.001). Our findings support the validity and reliability of the CHEI when using the 3-day–24-h recalls.http://www.mdpi.com/2072-6643/10/2/114healthy eating indexvalidityreliabilitydiet qualityChina |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Ya-Qun Yuan Fan Li Han Wu Ying-Chuan Wang Jing-Si Chen Geng-Sheng He Shu-Guang Li Bo Chen |
spellingShingle |
Ya-Qun Yuan Fan Li Han Wu Ying-Chuan Wang Jing-Si Chen Geng-Sheng He Shu-Guang Li Bo Chen Evaluation of the Validity and Reliability of the Chinese Healthy Eating Index Nutrients healthy eating index validity reliability diet quality China |
author_facet |
Ya-Qun Yuan Fan Li Han Wu Ying-Chuan Wang Jing-Si Chen Geng-Sheng He Shu-Guang Li Bo Chen |
author_sort |
Ya-Qun Yuan |
title |
Evaluation of the Validity and Reliability of the Chinese Healthy Eating Index |
title_short |
Evaluation of the Validity and Reliability of the Chinese Healthy Eating Index |
title_full |
Evaluation of the Validity and Reliability of the Chinese Healthy Eating Index |
title_fullStr |
Evaluation of the Validity and Reliability of the Chinese Healthy Eating Index |
title_full_unstemmed |
Evaluation of the Validity and Reliability of the Chinese Healthy Eating Index |
title_sort |
evaluation of the validity and reliability of the chinese healthy eating index |
publisher |
MDPI AG |
series |
Nutrients |
issn |
2072-6643 |
publishDate |
2018-01-01 |
description |
The Chinese Healthy Eating Index (CHEI) is a measuring instrument of diet quality in accordance with the Dietary Guidelines for Chinese (DGC)-2016. The objective of the study was to evaluate the validity and reliability of the CHEI. Data from 12,473 adults from the China Health and Nutrition Survey (CHNS)-2011, including 3-day–24-h dietary recalls were used in this study. The CHEI was assessed by four exemplary menus developed by the DGC-2016, the general linear models, the independent t-test and the Mann–Whitney U-test, the Spearman’s correlation analysis, the principal components analysis (PCA), the Cronbach’s coefficient, and the Pearson correlation with nutrient intakes. A higher CHEI score was linked with lower exposure to known risk factors of Chinese diets. The CHEI scored nearly perfect for exemplary menus for adult men (99.8), adult women (99.7), and the healthy elderly (99.1), but not for young children (91.2). The CHEI was able to distinguish the difference in diet quality between smokers and non-smokers (P < 0.0001), people with higher and lower education levels (P < 0.0001), and people living in urban and rural areas (P < 0.0001). Low correlations with energy intake for the CHEI total and component scores (|r| < 0.34, P < 0.01) supported the index assessed diet quality independently of diet quantity. The PCA indicated that underlying multiple dimensions compose the CHEI, and Cronbach’s coefficient α was 0.22. Components of dairy, fruits and cooking oils had the greatest impact on the total score. People with a higher CHEI score had not only a higher absolute intake of nutrients (P < 0.001), but also a more nutrient-dense diet (P < 0.001). Our findings support the validity and reliability of the CHEI when using the 3-day–24-h recalls. |
topic |
healthy eating index validity reliability diet quality China |
url |
http://www.mdpi.com/2072-6643/10/2/114 |
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