期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2010
卷号：4
期号：4
页码：73-79
DOI：10.5219/106
语种：English
出版社：Association HACCP Consulting
摘要：To assess and monitor the nutriton and dietary status, the U.S. Department of Agriculture developed the Healthy Eating Index - HEI. The index consists of 10 components, each representing different aspects of a healthful diet. The aim of the study was to evaluate the nutrition in adult females and to analyze the actual nutrition according to selected four components (no. 6-9) of the Healthy Eating Index. Components 6 and 7 measure total fat and saturated fat consumption, respectively, as a percentage of total food intake (maximal 30 % and 10 % of total energy daily content respectively; in case of 31,3 % and 58,62 % females respectively). Components 8 and 9 measure total cholesterol (daily maximal 300 mg in case of 69,54 % participants) and sodium intake (maximal 2400 mg a day in case of 22,99 % probands). doi:10.5219/106
其他摘要：To assess and monitor the nutriton and dietary status, the U.S. Department of Agriculture developed the Healthy Eating Index - HEI. The index consists of 10 components, each representing different aspects of a healthful diet. The aim of the study was to evaluate the nutrition in adult females and to analyze the actual nutrition according to selected four components (no. 6-9) of the Healthy Eating Index. Components 6 and 7 measure total fat and saturated fat consumption, respectively, as a percentage of total food intake (maximal 30 % and 10 % of total energy daily content respectively; in case of 31,3 % and 58,62 % females respectively). Components 8 and 9 measure total cholesterol (daily maximal 300 mg in case of 69,54 % participants) and sodium intake (maximal 2400 mg a day in case of 22,99 % probands). doi:10.5219/106
