|Project: An Evaluation of the USDA’s Healthy Eating Index
|Award Year: 2000
|Amount of award, fiscal 2000: $35,000.00
|Institution: Syracuse University
|Principal Investigator: John Cook
|Detailed Objective: This project examines whether the predictive performance of the Healthy Eating
Index (HEI) could be improved by modifying its construction. Two recent studies
have shown that the HEI does moderately well in predicting cardiovascular disease
but not cancer or overall mortality.
The study centers around three questions:
- How do we aggregate the HEI components to arrive at an index or indexes
that reflect the variation in the components?
- Based on the index or indexes, how many distinct diet quality groups exist
in the population?
- How are these diet quality groups related to socioeconomic characteristics
and health outcome measures?
These questions will be addressed using the latent class/mixture methodology.
USDA's Continuing Survey of Food Intakes by Individuals (CSFII) will be the
primary source of the data to be used in this study.
|Topic: Dietary Intake and Quality
|Dataset: Continuing Survey of Food Intakes by Individuals (CSFII)