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Table 2 Evaluation scheme according to the Healthy Meal Index [18] (simplified)

From: The nutriRECIPE-Index – development and validation of a nutrient-weighted index for the evaluation of recipes

Compound Rating Criteria Remarks
fruits and vegetables 0 < 1 unit <  75 g
1 > = 1 unit > = 75 g
2 >  2 units > = 150 g
fat quantity and quality 0 amount fat units > amount starch units fat unit: 5 g; starch unit: > = 400j = 23,5 g carbohydrates
1 amount fat units = amount starch units (minus sugar and sweets)
2 amount fat units < amount starch units or: amount fat units = amount starch units and the fat is from plants
wholegrain and potatoes 0 <  0,5 units wholegrain/potatoes <  37,5 g pasta/rice or 25 g bread or 75 g potatoes
1 > = 0,5 units wholegrain/potatoes > = 37,5 g pasta/rice or 25 g bread or 75 g potatoes
2 > = 1 units wholegrain/potatoes > = 37,5 g pasta/rice or 25 g bread or 75 g potatoes