Prudent dietary pattern was kept as representative of recommendations
Multiplication of coefficient with food item to calculate diet quality score
This pattern was labelled‘prudent’ as it conforms to healthy eating recommendations. A prudent pattern score was calculated for every participant as follows:(i) fat spreads and milks were categorized as full- fat or reduced fat versions(reduced fat spreads <69g fat/100g, milks <3.5g fat/100g),(ii) weekly frequencies of consumption were calculated as: never=0, <1/month=0.2, 1-3/month=0.5, 1/ week=1, 2-4/week=3, 5-6/week=5.5, 1/day=7, 2-3/day=17.5, by subtracting the means and dividing by the SDs for the HCS population,(iv) the coefficient for each food(Table 2) was multiplied by the standardized food variable,(v) these values were summed - resulting in one score for each subject.
Parrott J Nutr 2013
PCA was performed to identify dietary patterns
Dietary patterns were identified by principal components analysis of FFQ exposures using PROC FACTOR and were orthogonally rotated using the‘‘varimax’’ option. The number of factors retained for subsequent analyses was determined by considering eigenvalues(>1), the scree plot, and interpretability of the resulting patterns. FFQ exposures with factor loadings >0.155, representing the critical value for a correlation based on the sample size(n = 1099), were considered as substantial contributors. Dietary pattern scores indicating adherence of a participant to each retained dietary pattern were obtained for subsequent use in multi-adjusted models.
“For all the components, intakes at the level of the standard or better are assigned the maximum number of total points allotted. Scoring the adequacy of food-group components is straightforward because there is a logical score of zero for no intake and the scores increase as intakes increase up to the standard. Scores for amounts between zero and the standard are prorated linearly; that is, the reported amount per 1,000 calories is divided by the standard and multiplied by the total possible number of points(5 or 10).”
Robinson J Nutr Health Aging 2017
Parrott J Nutr 2013
Healthy Eating Index 2015
Possible SDQ harmony with HEI