Eileen Kennedy

The Healthy Eating Index: Design and Applications

OBJECTIVEnTo develop an index of overall diet quality.nnnDESIGNnThe Healthy Eating Index (HEI) was developed based on a 10-component system of five food groups, four nutrients, and a measure of variety in food intake. Each of the 10 components has a score ranging from 0 to 10, so the total possible index score is 100.nnnMETHODS/SUBJECTSnData from the 1989 and 1990 Continuing Survey of Food Intake by Individuals were used to analyze the HEI for a representative sample of the US population.nnnSTATISTICAL ANALYSES PERFORMEDnFrequencies, correlation coefficients, means.nnnRESULTSnThe mean HEI was 63.9; most people scored neither very high nor very low. No one component of the index dominated the HEI score. People were most likely to do poorly in the fruit, saturated fat, grains, vegetable, and total fat categories. The HEI correlated positively and significantly with most nutrients; as the total HEI increased, intake for a range of nutrients also increased.nnnDISCUSSION/CONCLUSIONSnThe HEI is a useful index of overall diet quality of the consumer. The US Department of Agriculture will use the HEI to monitor changes in dietary intake over time and as the basis of nutrition promotion activities for the population.

Maintaining Food and Nutrition Security in the United States with Welfare Reform

Researchers in nutrition (Berg) and economics (Fogel) have recognized the importance of social human capital investment in proper nutrition, which contributes to more productive, healthy individuals. This paper reviews the federal commitment to domestic food security; discusses recently adopted welfare reform measures, including significant cuts in the Food Stamp Program (FSP); briefly discusses complementary nutrition programs; and provides preliminary estimates of the expected impacts of FSP cuts on the food expenditures and nutritional status of one targeted group: able-bodied adults without dependents (ABAWDs). Results suggest that without compensation, nutritional effects could be significant. This points in turn to the importance of effective monitoring of welfare reform effects on these and other vulnerable groups along with additional research needs.

The effects of data collection methods on calorie–expenditure elasticity estimates: a study from the Dominican Republic

Abstract Using data from a nationally representative household survey in the Dominican Republic, we find that the estimates of calorie–expenditure elasticity vary widely depending upon the form of calorie variable used. Estimated elasticity is lower for calories purchased than for calories prepared for consumption in the home. The divergence between the estimates increases at higher income levels. There is a downward bias in the estimates obtained from purchase data due to some missing information on infrequent bulk purchases and greater memory lapse in recalling purchases. We conclude that surveys undertaken to estimate calorie–income elasticity should measure calories from consumption data. If purchase data are used, the period of recall should be flexible and defined by the respondent for each commodity so that infrequent purchases are captured. Survey methods should be standardized if elasticity estimates are to be compared across populations.

Food rating systems, diet quality, and health

The issue of nutrient density is not new. Almost 30 years ago, researchers described ways to measure a “nutritious” food.1 Indeed, the first regulation to set standards for items sold in competition with school meals in the 1980s was based on a nutrient density approach. However, there has been a renewed emphasis on nutrient density as a way to rate foods and as a way to promote more healthful eating in the general population. This has partly been sparked by the 2005 Dietary Guidelines for Americans.2 For example, “get the most nutrients out of your calories” and “make smart choices for every good group” are statements that come directly out of the Dietary Guidelines Advisory Committee report.2 Unfortunately, nutrient density is not a concept that is clearly understood by the consumer. Thus, the article by Drewnowski and Fulgoni in this issue is relevant and timely.3nnIn recent years there has been a proliferation of …

Welfare Reform and Nutrition Programs: Contemporary Budget and Policy Realities

Abstract This paper reviews the impact of the major policy reforms being considered by Congress and the Administration on the food assistance and nutrition programs. Evidence on the nutritional effectiveness of WIC, the Food Stamp Program, and School Meals is summarized; the implications of the current set of block grant proposals on nutrition standards, economic responsiveness of the programs, eligibility and benefits, and funding are reviewed and discussed. The final section discusses policy reforms that have the potential to enhance the cost effectiveness of the major nutrition programs.