scholarly journals Reproducibility study of the meal quality index

2014 ◽  
Vol 41 (1) ◽  
pp. 72-76 ◽  
Author(s):  
Roseane Sampaio Moreira Barbosa ◽  
Haydée Serrão Lanzillotti ◽  
Patricia Henriques
Keyword(s):  
Quality Index ◽  
Reproducibility Study ◽  
Meal Quality

scholarly journals Development of quality index to classify meal healthiness through photos: first step for app of meal assessment using Machine Learning

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Josiane Steluti ◽  
Jun Okamoto Junior ◽  
Dirce Maria Lobo Marchioni
Keyword(s):  
Food Intake ◽  
Quality Index ◽  
Processed Food ◽  
Cooking Method ◽  
Meat Intake ◽  
Significant Agreement ◽  
Meat Substitute ◽  
Meal Quality ◽  
Food Variety ◽  
Index Components

AbstractIntroduction:Currently, there are approximately 84 million smartphones in use in Brazil. The use of this technology facilitates the daily life of the individuals in the personal, social and professional scope. Therefore, we hypothesize that it can be used to assess and improve dietary intake. Thus, we intend to develop an application to assess meal quality from a photo taken by a smartphone, using artificial intelligence. For this, the machine should be trained to recognize which meal is healthy or unhealthy, and, as a first step, a meal quality index is necessary.Objective:This study aims to develop a meal quality index, to be applied to photos of dishes from a main meal.Methods:For the development of the index, it was considered the main recommendations established in the scientific literature and the “Dietary Guidelines for the Brazilian Population”. The index includes nine components: 1- meat intake and/or meat substitute, 2- cooking method, 3- vegetables intake, 4- whole food intake, 5- food variety, 6- ultra-processed food intake, 7- fruits intake, 8- carbohydrates intake, 9- fat recipes and/or food. First, questions were elaborated and scored as 0 point (unhealthy answer) or 1 point (healthy answer). After, the meal photo was classified as “needs improvement” (< 4 points), good (> 5 e < 7 points) and very good (> 8 points). Each photo was assessed by two experts. Then, statistical analyses were performed considering Kappa (k) statistic to evaluate the agreement between the assessments by experts.Results:Data from 154 meal photos were assessed. We analyzed the % of agreement, k-value and significant agreement (p-value) for all index components and final classification, respectively: 1- meat intake and/or meat substitute, 64.94% and k = 0.2759 (p < 0.001); 2- cooking method, 81.82% and k = 0.5915 (p = 0.000); 3- vegetables intake, 77.27% and k = 0.5353 (p = 0.000); 4- whole food intake, 98.05% and k = -0.0087 (p = 0.545); 5- food variety, 79.22% and k = 0.5899 (p = 0.000); 6- ultra processed food intake, 76.62% and k = 0.4515 (p = 0.000); 7- fruits intake, 94.81% and k = 0.8494 (p = 0.000); 8- carbohydrates intake, 65.58% and k = 0.2960 (p = 0.000); 9- fat recipes and/or food, 73.38% and k = 0.4654 (p = 0.000); and final classification, 58.44% and k = 0.3218 (p = 0.000).Conclusion:We verified a moderate and significant agreement for almost all index components using meal photo.

scholarly journals Measuring the quality of main meals: Validation of a meal quality index

2018 ◽  
Vol 31 (6) ◽  
pp. 567-575
Author(s):  
Bartira GORGULHO ◽  
Gerda Karolien POT ◽  
Flavia Mori SARTI ◽  
Regina Mara FISBERG ◽  
Dirce Maria MARCHIONI
Keyword(s):  
Nutritional Quality ◽  
Quality Index ◽  
Discriminant Validity ◽  
Internal Validity ◽  
Dietary Quality ◽  
Validity And Reliability ◽  
Significance Level ◽  
Meal Quality ◽  
Main Meal

ABSTRACT Objective To evaluate the internal validity and reliability of an index developed to assess the nutritional quality of meals. Methods The Main Meal Quality Index is composed of ten components. The final scores range from 0-100 points. The index performance was measured using strategies for assessing content validity, construct validity, discriminant validity and reliability. The analyses were performed using the Stata statistical software at a 5% significance level. Results The index was positively associated with carbohydrates, vegetable proteins, fibers, vitamins, folate and potassium and negatively associated with energy, total fat, saturated fat, animal protein, cholesterol, phosphorus, sodium, added sugar, and cholesterol biomarker. Significant differences were found between the two groups with marked disparities in dietary quality, smokers (50.2 points) and non-smokers (53.5 points). Conclusion The index might be a useful tool for assessing the nutritional quality of meals and for monitoring and comparing groups.

scholarly journals Agreement between two Meal Quality Indexes adapted to evaluate food consumption of institutionalized elderly

2019 ◽  
Vol 32 ◽  
Author(s):  
Rebecca Garcia GERMOGLIO ◽  
Severina Carla Vieira Cunha LIMA ◽  
Laura Camila Pereira LIBERALINO ◽  
Natália Louise de Araújo CABRAL ◽  
Kenio Costa de LIMA ◽  
...  
Keyword(s):  
Food Consumption ◽  
Quality Index ◽  
Wilcoxon Test ◽  
Food Record ◽  
Institutionalized Elderly ◽  
Meal Quality ◽  
Cross Classification ◽  
Main Meal ◽  
Quality Indexes ◽  
Good Agreement

ABSTRACT Objective To assess agreement between two meal quality indexes adapted for elderly people, evidencing their similarities and differences Methods Agreement study with 322 institutionalized elderly individuals. Food consumption data were collected by the method of weighted food record, in two nonconsecutive days. The Meal Quality Index and the Main Meal Quality Index of each older adult were calculated for the lunch meal. Agreement between methods was tested by cross-classification in quartiles and weighted kappa (Kw), and the difference between medians by the Wilcoxon test. Results The Meal Quality Index median was 54.67 points and the Main Meal Quality Index 53.51 points (p=0.723). When the components of each index were assessed, those associated to the consumption of carbohydrates, total fat and saturated fat were similar. The consumption of fruits separated from vegetables in the Main MealQuality Index evidenced low consumption of vegetables by the elderly. Cross-classification by quartiles showed good agreement; the exact one being 48.8% and the disagreement 3.4% (Kw=0,447). The proportion of elderlyindividuals in the same exact or adjacent quartile was greater than 85.0%. Agreement was higher in males (89.4%, Kw=0.475); in the age range of 70 to 79 years (91.1%; Kw=0.562) and in non-profit nursing homes(96.7%; Kw=0.622). Conclusion The two indexes reviewed show a good agreement between them and common characteristics. The number of components is higher in the MMQI and may represent a more detailed assessment of meal quality.

Homocysteine Levels Show Significant Differences among Mediterranean Dietary Quality Index Variables Compared to Folate and Vitamin B12 Status in Women

2015 ◽  
Vol 85 (3-4) ◽  
pp. 202-210 ◽  
Author(s):  
Ivona Višekruna ◽  
Ivana Rumbak ◽  
Ivana Rumora Samarin ◽  
Irena Keser ◽  
Jasmina Ranilović
Keyword(s):  
Mediterranean Diet ◽  
Diet Quality ◽  
Quality Index ◽  
Fruits And Vegetables ◽  
Reproductive Age ◽  
Dietary Quality ◽  
Vitamin B ◽  
Cross Sectional ◽  
Poor Diet ◽  
The Mediterranean

Abstract. Results of epidemiologic studies and clinical trials have shown that subjects following the Mediterranean diet had lower inflammatory markers such as homocysteine (Hcy). Therefore, the aim of this cross-sectional study was to assess female diet quality with the Mediterranean diet quality index (MDQI) and to determine the correlation between MDQI, homocysteine, folate and vitamin B12 levels in the blood. The study participants were 237 apparently healthy women (96 of reproductive age and 141 postmenopausal) between 25 and 93 years. For each participant, 24-hour dietary recalls for 3 days were collected, MDQI was calculated, and plasma Hcy, serum and erythrocyte folate and vitamin B12 levels were analysed. Total MDQI ranged from 8 to 10 points, which represented a medium-poor diet for the subjects. The strength of correlation using biomarkers, regardless of group type, age, gender and other measured parameters, was ranked from best (0.11) to worst (0.52) for olive oil, fish, fruits and vegetables, grains, and meat, in this order. Hcy levels showed the best response among all markers across all groups and food types. Our study shows significant differences between variables of the MDQI and Hcy levels compared to levels of folate and vitamin B12 in participants with medium-poor diet quality, as evaluated according to MDQI scores.

Quality of Governance at the Communal Level in Poland: an Exploratory Study of the Worst Performer Case From the Opolskie Province

2020 ◽  
Vol 21 (1) ◽  
pp. 22-55
Author(s):  
Bartosz Czepil
Keyword(s):  
Exploratory Study ◽  
Quality Index ◽  
Extreme Case ◽  
Quality Level ◽  
Case Method ◽  
Major Conclusion ◽  
Second Stage ◽  
Quality Of Governance ◽  
Governance Quality

The objective of this paper is an attempt to explain the determinants of the lowest governance quality level in one of the communes of the Opolskie Province, Poland. The first stage of the research consisted in developing a commune-level governance quality index in order to measure the quality of governance in the 60 communes of the Opolskie Province. Subsequently, the commune with the lowest score in the index was qualified for the second stage of the research which was based on the extreme case method. The major conclusion from the research is that the commune leader's governance style which allowed him to hold on to power for many terms of office was responsible for generating low governance quality. Furthermore, the low quality of governance was not only the effect of the governance style but also the strategy aimed at remaining in the commune leader office for many terms.

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