ArticleNutrients2019
Development of a Quality Score for the Home Food Environment Using the Home-IDEA2 and the Healthy Eating Index-2010.
Article in Nutrients, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Research on the consumption of sugar-sweetened beverages among seventh grade students in Beijing based on the social ecological model.Frontiers in nutrition · 2026Article
- Factors and pathways influencing sugar-sweetened beverage consumption among children in middle childhood: a cross-sectional survey of 1,127 third-grade students in Beijing.Frontiers in public health · 2026Article
- Preliminary Validation of Digital Photography to Assess the Home Food Environment.European journal of investigation in health, psychology and education · 2023Article
- Validation of a Home Food Environment Instrument Assessing Household Food Patterning and Quality.Nutrients · 2021Article
- Article
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Authors and funding
6 authors.
Funding
Abstract
The home food environment (HFE) is an important factor in the development of food preferences and habits in young children, and the availability of foods within the home reflects dietary intake in both adults and children. Therefore, it is important to consider the holistic quality of the HFE. The purpose of this study was to apply the Healthy Eating Index (HEI; a measure of diet quality in conformance to the Dietary Guidelines for Americans) algorithm to the Home-IDEA2, a valid and reliable food inventory checklist, to develop a Home-IDEA2 HEI Score. After an initial score was developed, it was psychometrically tested for content, criterion, and construct validity. Content validity testing resulted in 104 foods being retained. Internal criterion testing demonstrated that 42 foods (40%) changed component scores by >5%; however, no single food changed a total Home-IDEA2 HEI score by >5%. Testing of hypothetical HFEs resulted in a range of scores in the expected directions, establishing sensitivity to varied HFEs. This study resulted in a validated methodology to assess the overall quality of the HFE, thus contributing a novel approach for examining home food environments. Future research can test interventions modifying the HFE quality to improve individual dietary intake.
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