The WELL diet score correlates with the alternative healthy eating index‐2010

Springfield, Sparkle; Cunanan, Kristen; Heaney, Catherine A.; Peng, Katy; Gardner, Christopher D.

doi:10.1002/fsn3.1558

Cited by 11 publications

(11 citation statements)

References 35 publications

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“…Consistent with our findings, other observational studies have highlighted the importance of diet score in predicting diet-related health outcomes [1,10,17,23]. And the local compliance with Dietary Guidelines by HPB in Singapore is not good enough.…”

Section: Discussionsupporting

confidence: 70%

Development of Diet Score for Identifying the Relationship between Diet Patterns and Dietary Guidelines in Singapore

Liu¹,

Verma²,

Ho³

et al. 2022

Health Prim Car

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Objectives: Foods and dietary patterns substantially affect health outcomes. The overall dietary assessment score associated with dietary guidelines in Singapore has not been assessed previously. This study aimed to develop and evaluate diet score for identifying the relationship between dietary patterns and dietary guidelines in Singapore.Methods: Using a localised diet score survey collaborated with the Commonwealth Scientific and Industrial Research Organisation (CSIRO), we conducted a crosssectional study of 600 Singapore persons in two-generational cohorts (40-64: 300 and > 65 years: 300). Proposed local diet score was calculated to reflect their overall compliance with the Dietary Guidelines in Singapore. ANOVA analysis was used to identify the significant difference among socio-demographic variables associated with diet score and comparison analysis was performed to compare the diet patterns and diet score.Results: There are significant differences among age, education, housing, residency associated with diet score. Diet score of older cohort (M= 67.71, SD= 13.38) is significantly higher than young cohort (M= 60.73, SD= 14.71). The highest education level (University or tertiary) obtain the lowest diet score (M= 58.58, SD= 14.41). The participants who live in the landed property (M= 69.45, SD= 14.43) are higher than those who live in Condominium and Public House. And the participants who live alone (M= 67.26, SD= 14.66) have a higher average diet score.Conclusions: Two-generational cohorts are not compliant with recommendations about dietary guideline well in Singapore. The present findings suggest that dietary patterns need improvement in aspects such as vegetables and extra food components.

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Section: Discussionsupporting

confidence: 70%

Development of Diet Score for Identifying the Relationship between Diet Patterns and Dietary Guidelines in Singapore

Liu¹,

Verma²,

Ho³

et al. 2022

Health Prim Car

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“…In future research, more precise tools may be applied, such as the Stanford Wellness Living Laboratory (WELL) or Food Frequency Questionnaire (FFQ). They will make it possible to assess different diets more accurately [51]. Moreover, we compared the levels of SWB and FWB between the respondents following or not following a particular diet.…”

Section: Discussionmentioning

confidence: 99%

“…What is more, consumers choosing organic food are also more sensitive to the health benefits of a diet. Springfield et al [51] point to the quality of a diet and its impact on consumers' health, while Pandya [52] argues that food allergies and elimination diets have a negative influence on the quality of life. On the other hand, Norwood et al [53] indicate that the necessity of maintaining dietary discipline (even restrictive) does not have to entail lowered psychological well-being.…”

Section: Introductionmentioning

confidence: 99%

In the Labyrinth of Dietary Patterns and Well-Being—When Eating Healthy Is Not Enough to Be Well

Nestorowicz

Jerzyk

Rogala

2022

IJERPH

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This paper aims to identify the relation between food consumption and well-being, and the level of well-being depending on a diet followed. Moreover, we analyze whether people driven by single motives, such as the health, pleasure or social dimension of food declare the lower or higher level of well-being than those motivated by a larger number of factors. The survey was conducted online (CAWI, n = 1067). The following scales were used: Satisfaction With Life Scale (SWLS), Satisfaction with Food-related Life Scale (SWFL), Health Taste Attitude Scales (HTAS) and Social Dimension of Food Meaning. The data analysis was carried out with the application of one-way analysis of variance (ANOVA), partial eta squared, a t-Student’s test, the Hochberg test, the Games-Howell test, and Pearson’s correlation. Levels of Subjective Well-Being (SWB) and Food Well-Being (FWB) are strongly correlated with consumers’ dietary pattern. The frequency of consumption of organic food and following vegan, low salt, and low sugar diets leads to higher levels of SWB, while FWB is additionally affected by the regular consumption of low-fat products and foods that improve one’s mood. The level of well-being is linked with the motivation to follow specific diets and attentiveness related to dietary patterns. People paying attention to the health aspects, pleasure and social dimension of food meaning show higher level of FWB than people focusing exclusively on health aspects.

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“…A DQS was devised that closely resembles the WELL Diet Score (18) . Nutritional professionals in the WELL Diet Score project distributed 0-10 points weighted relative to the health benefits associated with the ten frequencies of intake for the individual DQS components.…”

Section: Diet Quality Scorementioning

confidence: 99%

Relative validity of a non-quantitative 33-item dietary screener with a semi-quantitative food frequency questionnaire among young adults

et al. 2023

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The objective of the study was to assess the concordance and ranking ability of a non-quantitative 33-item dietary screener developed to assess the diet of young adults in Norway, ‘MyFoodMonth 1.1’, compared to a semi-quantitative food frequency questionnaire (FFQ). Data were collected in a cross-sectional dietary survey evaluating the diets of students at the University of Agder, in southern Norway. The students were asked to complete both a dietary screener and an FFQ. Data collection was carried out from September to December 2020. Participants were first-year university students aged ≥18 years familiar with Scandinavian language. Almost half of the eligible sample (n 344) was excluded due to not completing the FFQ, compared to 1⋅7 % not completing the dietary screener, resulting in 172 (66 % female) participants with a median age of 21 years. For most items of the dietary screener (n 27/33, 82 %), all aspects of diet quality and components of the Diet Quality Score showed moderate-to-strong concordance with the FFQ evaluated using Kendall's tau-b analyses (t > 0⋅31), supported by visual inspection of box and whisker plots and descriptive ranking ability in a cross-tabulation. There was little evidence to suggest that concordance was dependent on sex. The concordance and ranking ability of ‘MyFoodMonth 1.1’ is considered satisfactory compared to a semi-quantitative FFQ. This rapid dietary assessment instrument presents a valuable addition to traditional instruments and a possible solution to recruit hard-to-reach parts of the population.

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The WELL diet score correlates with the alternative healthy eating index‐2010

Cited by 11 publications

References 35 publications

Development of Diet Score for Identifying the Relationship between Diet Patterns and Dietary Guidelines in Singapore

Development of Diet Score for Identifying the Relationship between Diet Patterns and Dietary Guidelines in Singapore

In the Labyrinth of Dietary Patterns and Well-Being—When Eating Healthy Is Not Enough to Be Well

Relative validity of a non-quantitative 33-item dietary screener with a semi-quantitative food frequency questionnaire among young adults

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