DQI-R,ODI-R 與 AHEI 等飲食評量指標反應飲食改變下飲食品質的 比較
Comparison of DQI-R, ODI-R and AHEI for assessing dietary quality during dietary changes.
中文摘要
飲食型態在慢性病的致病原因與預防中扮演相當重要角色，藉由飲食評量指標 將飲食型態以分數量化，能夠清楚作為飲食品質好壞的評估。本研究欲比較修正 版飲食品質指標（Diet quality index-revised, DQI-R）、修正版整體飲食指標
（Overall dietary index-revised, ODI-R）和替代健康飲食指標（Alternate healthy eating index, AHEI）是否能正確反應在飲食改變下的飲食品質。進行評估 3 種飲 食評量指標與慢性病相關生化因子之間相關性，及探討飲食品質改變是否因為 營養的知識、態度、行為改變所致。研究於2008 年 7 月至 2009 年 1 月進行，共招 募32 位參加台安醫院新起點（NEWSTART）課程受試者，年齡介於 22-77 歲之
男女性，排除罹患惡性腫瘤、肝腎衰竭等疾病患者。收集受試者4 個時間點的飲
食資料後，以DQI-R、ODI-R、AHEI 評量受試者飲食分數。結果，DQI-R、ODI-R 和AHEI 皆能反應飲食改變下之飲食品質。AHEI 相較於 DQI-R 和 ODI-R 的分數
差值百分比明顯變動較大，表示AHEI 較能反應本次研究飲食改變之飲食品質。
以相關分析評值DQI-R、ODI-R 和 AHEI 之效度，DQI-R 和 AHEI 皆顯現與營養
素有較好的相關性存在，以AHEI 對於較健康的脂肪攝取型式之間的相關性高
於DQI-R。探討比較 3 種飲食評量指標在飲食品質的評估能力以及是否能反應與
慢性病風險之相關性，結果發現AHEI 優於 DQI-R 和 ODI-R。分析知識、態度、
行為問卷，受試者在前後測的知識、態度分數皆接近總分，沒有差異存在，表示 皆較具有正向營養認知。總結，相較於DQI-R 和 ODI-R，AHEI 較能即時反應本 次研究飲食改變下之飲食品質。
英文摘要
Dietary pattern plays an important role in the development and prevention of chronic disease. Diet indices assess dietary quality through quantity by score. The purpose of this study was to compare 3 diet indices: Diet Quality Index-Revised (DQI-R), Overall Dietary Index-Revised (ODI-R) and Alternate Healthy Eating Index (AHEI), which one could assess dietary quality more efficient during dietary changes. To assess the relation between 3 diet indices and biochemical factors of chronic disease and to investigate whether changes in dietary quality due to changes in nutritional knowledge, attitude and practice. Data collection was from July 2008 to January 2009. A total of 32 subjects were recruited from the adult member aged 22 to 77 years old of NEWSTART program, excluded those who have liver failure, renal failure or cancer. To assess dietary quality with DQI-R, ODI-R and AHEI after 4 times dietary
data collection. DQI-R, ODI-R and AHEI scores reflected the dietary changes . The percentage of score difference of AHEI was more significant than DQI-R and ODI-R.
It suggested that AHEI reflected the dietary quality during dietary changes more efficiently. Evaluate the validity of DQI-R, ODI-R and AHEI, the better correlation existed between DQI-R, AHEI and nutrients. Besides, there were higher correlation between AHEI and healthy fat pattern rather than DQI-R. To compare the 3 diet indices to assess the dietary quality and reflect the relation with chronic disease risk, AHEI was better than DQI-R and ODI-R. To analyze nutritional knowledge, attitude, practice questionnaires, the scores of knowledge and attitude both closed to total scores and no differences existed between pretest and posttest. It meant that the subjects had positive nutritional cognition. It concluded that AHEI reflected dietary changes more immediately and significantly than DQI-R and ODI-R.
