Validation of a new scoring approach of a child dietary questionnaire for use in early childhood among low-income, Latino populations

Table 1 Child dietary questionnaire subcomponents & item categorization

Subcomponent	Weight	CDQ item categorization
Healthy
Total vegetables (11)	5	Bean (3), other vegetable (2), potato (2), tomato (2), vegetable (2)
Greens and beans (5)	5	Bean (3), vegetable (2)
Total fruits (8)	5	Fruit (5), juice (3)
Whole fruits (5)	5	Fruit (5)
Whole grains (10)	10	Bread (3), cereal (2), pasta (1), popcorn (2), rice (2)
Dairy (16)	10	Cheese (3), ice cream (3), milk (4), no sugar dairy (2), other dairy (3), pizza (1)
Total protein foods (10)	5	Bean (3), fish (1), non-processed meat (2), peanut (2), processed meat (2)
Seafood and plant proteins (6)	5	Bean (3), fish (1), peanut (2)
Fatty acids (1)	10	Fish (1)
Unhealthy
Sodium (10)	10	Fries (1), pizza (1), popcorn (2), processed meat (2), snack (2), soda (2)
Refined grains (11)	10	Bread (3), cereal (2), pasta (1), pizza (1), rice (2), snack (2)
Added sugars (21)	10	Cereal (2), other dairy (3), ice cream (3), juice (3), soda (2), sweetened drink (3), sweets (3), tomato (2)
Saturated fats (12)	10	Fries (1), ice cream (3), pizza (1), popcorn (2), snack (2), sweets (3)

Notes: Numbers in brackets represent the maximum raw score for each food item or subcomponent. For each of the questionnaire items, frequency of consumption per day could range from zero to an item-specific maximum based on distributional outlier analyses and recommendations from a dietician (e.g., the maximum for the fruit item was five times per day, and the maximum for pizza was one). The maximum value for each subcomponent is the sum of the maximums for each item contained within it. For example, the greens and beans maximum is 5 (a maximum of 3 from beans, and 2 from vegetables). To standardize the scores, each of these components was then translated into a score of 0-100 using the percent of maximum methodology described in the methods. Weight represents the weight given to each subcomponent in order to calculate the total score as specified in the Healthy Eating Index 2015 scoring guidelines

ISSN: 2055-0928