Nutrition Research and Practice

The Korean Nutrition Society (한국영양학회)
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Development of the Korean Healthy Eating Index for adults, based on the Korea National Health and Nutrition Examination Survey

  • Yun, Sungha (Division of Health and Nutrition Survey and Analysis, Korea Disease Control and Prevention Agency) ;
  • Park, Sohee (Department of Biostatistics, Graduate School of Public Health, Yonsei University) ;
  • Yook, Sung-Min (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Kim, Kirang (Department of Food Science and Nutrition, Dankook University) ;
  • Shim, Jae Eun (Department of Food and Nutrition, Daejeon University) ;
  • Hwang, Ji-Yun (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Oh, Kyungwon (Division of Health and Nutrition Survey and Analysis, Korea Disease Control and Prevention Agency)
  • Received : 2020.12.08
  • Accepted : 2021.07.29
  • Published : 2022.04.01
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Abstract

BACKGROUND/OBJECTIVES: The objective of this study was to describe the development process of the Korean Healthy Eating Index (KHEI) based on the Korea National Health and Nutrition Examination Survey (KNHANES). SUBJECTS/METHODS: The components of KHEI were selected based on Dietary Guidelines for Koreans, domestic and overseas dietary quality indices, and results of the analysis of association with chronic diseases. The standards for scoring of KHEI were selected based on the 2015 Dietary Reference Intakes for Koreans (KDRI). The KHEI scores of Korean adults were calculated using a 1-day 24-h recall data in the 2013-2015 KNHANES. RESULTS: The KHEI included eight adequacy components evaluating the proper intake of recommended foods such as fruit, vegetable, and milk and three moderation components evaluating the consumption of food that limit intake such as sodium and saturated fatty acid. In addition, three balance components assessing the balance of energy intake were included. The KHEI score was defined to range from the minimum of 0 point to the maximum of 100 points. Among Korean adults, the total KHEI score was 63.2 out of 100. Gender and age differences were found in the average of total KHEI scores. Women showed higher score than men (61.7 in men and 64.7 in women, respectively). By age group, 20s and 30s showed the lowest scores with 57.4 and 61.1 respectively, and the scores increased with age by peaking at 67.8 in ages 60-69 and slowed down again in ages 70 or over. CONCLUSIONS: The KHEI can be useful for establishing and assessing national nutritional policies and in epidemiological studies to assess the relationship between overall dietary quality and chronic diseases. KHEI will need to be continuously updated to reflect changes in dietary guidelines and the KDRI.

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References

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