Порівняння методів

	Індекс здорового харчування, версія 2020 року	Індекс різноманітності харчування домогосподарства
Галузь	Харчування у громадському здоров'ї	Харчування у громадському здоров'ї
Родина	Process / pipeline	Process / pipeline
Рік появи	2020	2011
Автор методу	USDA/NCI Dietary Assessment Shared Resource; Krebs-Smith et al.	Kennedy, Ballard, Dop; FAO
Тип	Calculated from dietary intake data (24-hour recall or FFQ)	Household 24-hour recall
Основоположне джерело	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.	Kennedy, G., Ballard, T., & Dop, M. C. (2011). Guidelines for measuring household and individual dietary diversity. Food and Agriculture Organization of the United Nations.
Інші назви	HEI-2020, HEI, Healthy Eating Index 2020	HDDS, Dietary Diversity Score
Пов'язані	3	3
Підсумок	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.	The HDDS is a simple, 12-item food group checklist that captures the diversity of the household diet in the preceding 24 hours. Developed by the FAO in 2011 as a proxy indicator of dietary quality and nutrient adequacy, the HDDS enables rapid assessment of the nutritional vulnerability of households in resource-limited settings. A household with access to foods from many groups is more likely to consume adequate calories, protein, and micronutrients.