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• W1513144443 abstract "Purpose – The purpose of this paper is to present a first proposal of a healthy dietary diversity index to evaluate meals in self-service restaurants. Design/methodology/approach – This was a cross-sectional, descriptive pilot study in a Brazilian buffet-style restaurant. The study group was selected by systematic sampling and consisted of 678 individuals aged 16-81 years, who were regular diners at a selected restaurant during lunchtime. Photographs were used to assess food choices and a sociodemographic questionnaire was administered to the subjects. A healthy dietary diversity model was created following WHO recommendations and the Brazilian Food Guide. A consensus workshop was conducted with experts to discuss and classify certain dishes as more or less healthy (high/low energy density). The model attributed negative (−3.0-0.0) and positive (0.0-12.0) scores to different food groups. Higher scores meant greater diversity on the plate, and therefore a greater chance of a healthy meal (=9.0), while a lower score reflected a higher variety of energy-dense foods, such as fried dishes (=6.0). Findings – Most diner’s plates (65.3 per cent) obtained low diversity score indexes (=6) and were considered inadequate, represented the dishes where intake should be controlled from a nutritional viewpoint (over caloric meal). There was a significant association between healthy diversity scores (=9.0) and low variety of high energy density dishes on the plates. Originality/value – This method of assessing the healthy dietary diversity of a main meal could be tested as an innovative model for investigating the food choices of individuals who eat away from home." @default.
• W1513144443 created "2016-06-24" @default.
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• W1513144443 date "2015-01-05" @default.
• W1513144443 modified "2023-09-26" @default.
• W1513144443 title "Assessment of the healthy dietary diversity of a main meal in a self-service restaurant" @default.
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• W1513144443 doi "https://doi.org/10.1108/bfj-08-2013-0215" @default.
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