|Components and Dutch dietary guidelines of the DHD-index and their cut-off (maximum score) and threshold values (minimum score)|
|Components||Dutch Guidelines for a Healthy Diet||Minimum score (=0)||Maximum score (=10)|
|1.||Physical activity (week)||At least 30 minutes of moderate intensity physical activity – brisk walking, cycling, gardening, etc. – at least five days a week, but preferably every day.||0 activities*||≥ 5 activities|
|2.||Vegetable (day)||Eat 150 to 200 grams of vegetables.||0 gram||≥200 gram|
|3.||Fruit + fruit juices (day)*||Eat 200 grams of fruit a day.||0 gram||≥ 200 gram|
|4.||Fiber (day)||Eat 30 to 40 grams a day of dietary fiber, especially from sources such as fruit, vegetables and whole-grain cereal products.||0 gram/4.2 MJ||≥14 gram/4.2 MJ|
|5.||Fish (day) †||Eat two portions of fish a week, at least one of which should be oily fish.||0 mg EPA + DHA||≥ 450 mg EPA + DHA|
|6.||SFA (day)||Limit saturated fatty acid consumption to less than 10 percent of energy intake.||≥ 16.6 en%||< 10 en%|
|7.||TFA (day)||Limit mono trans-fatty acid consumption to less than 1 percent of energy intake.||≥ 1.6 en%||< 1 en%|
|8.||ADF (day)‡||Limit consumption of foods and beverages that contain easily fermentable sugars and drinks that are high in food acids, to seven occasions a day (including main meals).||> 7 occasions||≤ 7 occasions|
|9.||Sodium (day)||Limit consumption of table salt to 6 grams a day.||≥ 2.45 gram||< 1.68 gram|
|10.||Alcohol (day)||If alcohol is consumed at all, male intake should be limited to two Dutch units (20 gram ethanol) a day and female intake to one.||Male: ≥60 grams Female: ≥40 grams||Male: ≤20 grams Female: ≤10 grams|
SFA = saturated fatty acids, TFA = trans fatty acids, ADF = acidic drinks and foods.
*maximum of 100 gram of juice could be included.
†EPA and DHA intake from foods and fish oil capsules.
‡the number of consumption occasions was defined as the number of hours where at least one food or drink with a pH<5.5 and total acidity>0.5% was consumed.
van Lee et al.
van Lee et al. Nutrition Journal 2012 11:49 doi:10.1186/1475-2891-11-49