Development of the Healthy Purchase Index (HPI): a scoring system to assess the nutritional quality of household food purchases.

ABSTRACT:

Objective

To develop an index to assess the nutritional quality of household food purchases based on food expenditures only.

Design

A database of monthly food purchases of a convenience sample of low-income households was used to develop the Healthy Purchase Index (HPI). The HPI is the sum of two sub-scores based on expenditure shares of food categories in total household food expenditure: the purchase diversity sub-score and the purchase quality sub-score. The first was adapted from an existing diversity score. The second integrated those food categories identified as the best predictors of the nutritional quality of purchases based on associations between expenditure shares of food categories and two nutritional quality indicators: the mean adequacy ratio (MAR) and the mea

SUBMITTER: Tharrey M 

PROVIDER: S-EPMC10260478 | biostudies-literature | 2019 Apr

REPOSITORIES: biostudies-literature