Publications and Journal Articles
An article on the HEI-2010 update:
- Guenther PM, Casavale KO, Reedy J, Kirkpatrick SI, Hiza HAB, Kuczynski KJ, Kahle LL, Krebs-Smith SM. Update of the Healthy Eating Index: HEI-2010, Journal of the Academy of Nutrition and Dietetics. 2013 Feb 13. pii: S2212-2672(12)02049-7. doi: 10.1016/j.jand.2012.12.016.
Related reports and journal articles:
- Guenther PM, Casavale KO, Kirkpatrick SI, et al. Diet quality of Americans in 2001-2002 and 2007-2008 as measured by the Healthy Eating Index-2010. Center for Nutrition Policy and Promotion, USDA. Nutrition Insight 51, February 2013.
- Hearst, MO, Harnack, LJ, Bauer, KW, Earnest, AA, French, SA, Oakes, JM. Nutritional Quality at Eight U.S. Fast-Food Chains: 14-Year Trends. American Journal of Preventive Medicine 2013;44(6):589-594.
- Kirkpatrick SI, Reedy J, Kahle LL, Harris JL, Ohri-Vachaspati P, Krebs-Smith SM. Fast-food menu offerings vary in dietary quality, but are consistently poor. Public Health Nutrition 2013; January 15:1-8.
- Krebs-Smith SM, Guenther PM, Subar AF, Kirkpatrick SI, Dodd KW. Americans do not meet federal dietary recommendations. Journal of Nutrition 2010;140(10):1832-1838.
- Krebs-Smith SM, Kantor LS. Choose a variety of fruits and vegetables daily: Understanding the complexities. Journal of Nutrition 2001;131(2S-1):487S-501S.
- Krebs-Smith SM, Reedy J, Bosire C. Healthfulness of the U.S. food supply: Little improvement despite decades of dietary guidance. American Journal of Preventive Medicine 2010;38(5):472-477.
- Reedy J, Krebs-Smith SM, Bosire C. Evaluating the food environment: Application of the Healthy Eating Index-2005. American Journal of Preventive Medicine 2010;38(5):465-471.
Other Related Resources
- Dietary Guidelines for Americans, 2010 and previous editions of the Dietary Guidelines for Americans
- Fact sheet on Dietary Research Resources, Risk Factor Monitoring and Methods Branch, ARP, NCI
- Risk Factor Monitoring and Methods Branch, NCI, Food Sources website
This website provides information about the intakes of specific foods within food groups. This information helps researchers understand how well diets compare to recommendations and gives context for dietary guidance. Examining the top sources of dietary constituents that should be reduced (for example, unhealthy fats, added sugars, refined grains) is especially helpful for identifying targets for changes in the marketplace and food environment.