From: Development of a diet quality score and adherence to the Swiss dietary recommendations for vegans
Diet aspects | Food Group | Recommendations | Service size (g) | Scoring Criteria | Scoring |
---|---|---|---|---|---|
Adequacy and quality | 1. Vegetables | 3 servings | 100–150 | < 1 serving 1- < 3 servings ≥ 3 servings | 0 2.5 5 |
a. Green leafy vegetables | 1 serving | 100–150 | < 1 serving ≥ 1 serving | 0 2.5 | |
b. Vitamin C-rich vegetablesª | 1 serving | 100–150 | < 1 serving ≥ 1 serving | 0 2.5 | |
2. Fruits | 2 servings | 120 | < 1 serving 1- < 2 servings 2 servings | 0 2.5 5 | |
c. Vitamin C-rich fruits | 1 serving | 120 | < 1 serving ≥ 1 serving | 0 5 | |
3. Starchy foods | 3 servings | 60/100/125/240b | < 1 serving 1- < 3 servings ≥ 3 servings | 0 2.5 5 | |
d. Wholegrains | 1.5 servings | 60/100/125/240b | < 50% ≥ 50% | 0 5 | |
4. Legumes | 3 servings | 65/160b | < 1 serving 1- < 3 servings ≥ 3 servings | 0 5 10 | |
5. Nuts & seeds | 2 servings | 22.5 | < 1 serving 1- < 2 servings ≥ 2 servings | 0 2.5 5 | |
e. Selenium-rich nuts | 1 serving | 22.5 | < 1 serving ≥ 1 serving | 0 5 | |
6. Fats & oils | 2 servings | 10/50b | < 1 serving 1- < 2 servings ≥ 2 servings | 0 2.5 5 | |
f. Omega-3-rich nuts, seeds & oils | 1 serving | 22.5/10/50b | < 1 serving ≥ 1 serving | 0 5 | |
7. Zero caloric drinks | 6–8 servings | 250 | < 2 servings 2- < 6 servings ≥ 6 servings | 0 5 10 | |
8. Calcium-fortified foods | 1 serving | 200/500b | < 1 serving ≥ 1 serving | 0 5 | |
9. Iodized salt | > 0 serving | 1 | 0 serving > 0 serving c | 0 5 | |
Moderation | 10. Sweet-, salty-, fried foods & alcohol | Max. 1 serving | 50/150/200b | ≤ 1 serving > 1, < 2.5 servings ≥ 2.5 servings | 10 5 0 |
Overall balance | 11. Protein ratio (g/kg BW) | ≥ 1 g/kg KGd | – | < 0.8 0.8–1 ≥ 1 | 0 5 10 |
Total Score | 100 |