ArticleJournal of nutritional science2022
Development of the Vietnamese Healthy Eating Index.
Article in Journal of nutritional science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Evaluation of Bangladesh Healthy Eating Index (BD-HEI).BMC nutrition · 2025Article
- Development of the Saudi healthy eating index (SHEI): a first step toward national diet quality monitoring.BMC nutrition · 2025Article
- Looking Beyond Nutrients, How to Assess Diet Quality in an Inflammatory Bowel Disease Population-A Narrative Review.Nutrients · 2025Review
- Development of a quality eating index and its relationship with nutritional status in adults.Journal of public health research · 2025Article
- Development and evaluation of an index assessing adherence to the Norwegian food-based dietary guidelines: the Norwegian Dietary Guideline Index (NDGI).BMC nutrition · 2024Article
- Dietary free L-glutamate contributes to maintaining a low sodium intake among Vietnamese.Frontiers in nutrition · 2024Article
- Methodology for developing and validating Bangladesh healthy eating index: A study protocol.PloS one · 2024Article
- Cost and affordability of healthy diets in Vietnam.Public health nutrition · 2023Article
- Diet Quality Index and Food Choice Motives in Vietnam: The Roles of Sensory Appeal, Mood, Convenience, and Familiarity.Foods (Basel, Switzerland) · 2023Article
- Environmental impact and nutrient adequacy of derived dietary patterns in Vietnam.Frontiers in nutrition · 2023Article
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Authors and funding
6 authors.
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Abstract
Poor dietary quality is a major contributor to malnutrition and disease burden in Vietnam, necessitating the development of a tool for improving dietary quality. Food-based dietary guidelines (FBDGs) have been proposed to do this by providing specific, culturally appropriate and actionable recommendations. We developed the Vietnamese Healthy Eating Index (VHEI) to assess the adherence to the 2016-2020 Vietnamese FBDGs and the dietary quality of the general Vietnamese population. This VHEI consists of eight component scores, 'grains', 'protein foods', 'vegetables', 'fruits', 'dairy', 'fats and oils', 'sugar and sweets' and 'salt and sauces', representing the recommendations in the FBDGs. Each component score ranges from 0 to 10, resulting in a total VHEI score between 0 (lowest adherence) and 80 (highest adherence). The VHEI was calculated using dietary intake data from the Vietnamese General Nutrition Survey 2009-2010 (
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