Table 2 The scores of diet quality and its subscales among the patients with myocardial infarction (n = 318)
Component | Score | Scoring criteria | ||
|---|---|---|---|---|
Variety | Mean ± SD | |||
Variety (totally 20 scores) | Within-group variety for protein source: Total score of 5 (meat, poultry, fish, dairy products, beans) Overall food group variety: Total score of 15 (meat/poultry/fish, dairy products, beans, grains, fruits, vegetables) | 15 | ≥ 1 serving/day from each food group | 9.9 ± 3.3 (out of 15) |
12 | Any 1 food group missing | |||
9 | Any 2 food groups missing | |||
6 | Any 3 food groups missing | |||
3 | ≥ 4 food groups missing | |||
0 | None from any food groups | |||
5 | ≥ 0.5 serving/day from ≥ 3 different sources | 2.8 ± 1.1 (out of 5) | ||
3 | ≥ 0.5 serving/day from 2 different sources | |||
1 | ≥ 0.5 serving/day from 1 source | |||
0 | None | |||
Total variety score | 12.7 ± 3.8 | |||
Adequacy (totally 40 scores) | Vegetable group | 5 | ≥ 3–5 servings/day | 1.9 ± 2.4 |
0 | 0 servings/day | |||
Fruit group | 5 | ≥ 2–4 servings/day | 1.7 ± 2.4 | |
0 | 0 servings/day | |||
Grain group | 5 | ≥ 6–11 servings/day | 5.0 ± 0.0 | |
0 | 0 servings/day | |||
Fiber | 5 | ≥ 20–30 g/day | 1.8 ± 2.4 | |
0 | 0 g/day | |||
Protein | 5 | ≥ 10% of energy | 5.0 ± 0.0 | |
0 | 0% of energy | |||
Iron | 5 | ≥ 100% RDA | 3.9 ± 2.0 | |
0 | 0% RDA | |||
Calcium | 5 | ≥ 100% AI | 4.5 ± 1.1 | |
0 | 0% AI | |||
Vitamin C | 5 | ≥ 100% RDA | 4.7 ± 1.0 | |
0 | 0% RDA | |||
Total adequacy score | 28.5 ± 7.0 | |||
Moderation(totally 30 scores) | Total fat | 6 | ≤ 20% of total energy | 3.2 ± .7 |
3 | > 20–30% of total energy | |||
0 | > 30% of total energy | |||
Saturated fatty acid | 6 | ≤ 7% of total energy | 0.48 ± 1.1 | |
3 | > 7–10% of total energy | |||
0 | > 10% of total energy | |||
Cholesterol | 6 | ≤ 300 mg/day | 2.4 ± 2.2 | |
3 | > 300–400 mg/day | |||
0 | > 400 mg/day | |||
Sodium | 6 | ≤ 2400 mg/day | 2.0 ± 2.8 | |
3 | > 2400–3400 mg/day | |||
0 | > 3400 mg/day | |||
Empty calorie foods | 6 | ≤ 3% of total energy | 1.8 ± 0.9 | |
3 | > 3–10% of total energy | |||
0 | > 10% of total energy | |||
Total moderation score of diet | 9.88 ± 5.6 | |||
Balanced diet(totally 10 scores) | Macronutrient ratio (carbohydrates: proteins: fat) | 6 | 55–65:10–15:15–25 | 5.7 ± 0.7 |
4 | 52 to < 55 or > 65 to 68: 9 to < 10 or > 15 to 16: 13 to > 15 or > 25 to 27 | |||
2 | 50 to < 52 or > 68 to 70: 8 to < 9 or > 16 to 17: 12 to < 13 or > 27 to 30 | |||
0 | Other | |||
Fatty acid ratio | 4 | P:S ratio 1–1.5 and M:S ratio 1–1.5 | 2.1 ± 0.9 | |
2 | P:S 0.8 to < 1 or > 1.5 to 1.7 and M:S 0.8 to < 1 or > 1.5 to 1.7 | |||
0 | Other | |||
Total balanced diet score | 7.8 ± 1.1 | |||
The patients’ total diet scores (totally 100 scores) | 58 ± 12.2 | |||