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| Instrument d'avaluació de l'alfabetització nutricional× | Índex de Alimentació Saludable, Versió 2020× | |
|---|---|---|
| Camp | Nutrició en salut pública | Nutrició en salut pública |
| Família | Process / pipeline | Process / pipeline |
| Any d'origen≠ | 2007 | 2020 |
| Autor original≠ | Diamond; Rothman; Nutrition Literacy Research | USDA/NCI Dietary Assessment Shared Resource; Krebs-Smith et al. |
| Tipus≠ | Validated questionnaire; knowledge and comprehension | Calculated from dietary intake data (24-hour recall or FFQ) |
| Font seminal≠ | Diamond, M. R. (2007). Development of a reliable and valid nutrition literacy assessment instrument. Journal of Nutrition Education and Behavior, 39(Suppl 5), S26–S30. link ↗ | Guenther, P. M., Casavale, K. O., Reedy, J., & Kirkpatrick, S. I. (2021). Update of the Healthy Eating Index: HEI-2015. Journal of the Academy of Nutrition and Dietetics, 113(4), 569–580. link ↗ |
| Àlies | NLAI, Nutrition Literacy Assessment, Nutrition Literacy | HEI-2020, HEI, Healthy Eating Index 2020 |
| Relacionats | 3 | 3 |
| Resum≠ | The NLAI is a 26-item validated instrument measuring nutrition literacy—the ability to understand nutrition information and use it to make healthy food choices. Developed by Diamond and refined through validation studies by Rothman and colleagues, the NLAI evaluates comprehension of nutrition labels, understanding of portion sizes, knowledge of daily values, and ability to interpret nutrient claims. Nutrition literacy is a critical determinant of dietary quality and health outcomes, particularly in populations with low general literacy or limited numeracy. | The HEI-2020 is a composite score measuring diet quality based on adherence to the 2020–2025 Dietary Guidelines for Americans. Developed by USDA and the National Cancer Institute, the HEI evaluates 13 dietary components: adequacy of fruit, vegetables, grains, protein foods, dairy; moderation of saturated fat, added sugars, and sodium; and appropriate whole grain and polyunsaturated fat intakes. The HEI-2020 provides a single metric of overall diet quality suitable for population surveillance, research, and individual dietary assessment. |
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