Components

Criteria

n

%

95% IC

Diversity

Variety between food groups (Meat/poultry/fish/eggs; dairy products/legumes; cereals; fruit, vegetables)

≥1 portion of each food group/d

14

7.41

[04.11 - 12.12]

Absence of any 1 food group/d

39

20.63

[15.10 - 27.11]

Absence of any 2 food group/d

83

43.92

[36.72 - 51.30]

Absence of any 3 food group/d

53

28.04

[21.76 - 35.02]

Absence of ≥4 food groups/d

0

0

No food group

0

0

Variety of protein sources (meat, poultry, fish, dairy products, legums, eggs)

≥3 different sources/d

32

15.09

[10.56 - 20.64]

2 different sources/d

19

8.96

[05.48 - 13.64]

1 source/d

146

68.87

[62.17 - 75.03]

No

15

7.08

[04.01 - 11.40]

Adequation

212

Vegetables

>100% of recommendations

115

54.25

[47.28 - 61.09]

50% - 100% of recommendations

40

18.87

[13.83 - 24.79]

<50% of recommendations

48

22.64

[17.19 - 28.87]

0% of recommendations

9

4.25

[01.96 - 07.91]

Fruits

>100% of recommendations

24

11.32

[07.39 - 16.37]

50% - 100% of recommendations

0

0

≥3 different sources/d

32

15.09

[10.56 - 20.64]

2 different sources/d

19

8.96

[05.48 - 13.64]

1 source/d

146

68.87

[62.17 - 75.03]

No source

15

7.08

[04.01 - 11.40]

<50% of recommendations

19

8.96

[05.48 - 13.64]

0% of recommendations

169

79.72

[73.67 - 84.91]

Cereals

>100% of recommendations

147

69.34

[62.66 - 75.47]

50% - 100% of recommendations

65

30.66

[24.53 - 37.34]

<50% of recommendations

0

0

0% of recommendations

0

0

Fibers

>100% of recommendations

169

79.72

[73.67 - 84.91]

50% - 100% of recommendations

43

20.28

[15.09 - 26.33]

< 50% of recommendations

0

0

0% of recommendations

0

0

Proteins

>100% of recommendations

187

88.21

[83.09 - 92.22]

50% - 100% of recommendations

24

11.32

[07.39 - 16.37]

<50% of recommendations

1

0.47

[00.01 - 02.60]

0% of recommendations

0

0

Iron

>100% of recommendations

3

1.42

[00.29 - 04.08]

50% - 100% of recommendations

62

29.25

[23.22 - 35.87]

<50% of recommendations

147

69.34

[62.66 - 75.47]

0% of recommendations

0

0

Calcium

>100% of recommendations

51

24.06

[18.47 - 30.39]

50% - 100% of recommendations

133

62.74

[55.85 - 69.26]

<50% of recommendations

28

13.21

[08.96 - 18.52]

0% of recommendations

0

0

Vitamin C

>100% of recommendations

210

99.06

[96.63 - 99.89]

50% - 100% of recommendations

2

0.94

[00.11 - 03.37]

<50% of recommendations

0

0

Moderation

212

Lipids

≤20% of total energy/d

152

71.70

[65.12 - 77.66]

>20% et ≤30% of total energy/d

55

25.94

[20.18 - 32.39]

>30% of total energy/d

5

2.36

[00.77 - 05.42]

Sutured fatty acids

≤ 7% of total energy/d

145

68.40

[61.68 - 74.59]

>7 et ≤10% of total energy/d

47

22.17

[16.77 - 28.37]

>10% of total energy/d

20

9.43

[05.86 - 14.19]

Cholesterol

≤ 300 mg/d

209

98.59

[95.92 - 99.71]

>300 et ≤400 mg/d

1

0.47

[00.01 - 02.60]

>400 mg/d

2

0.94

[00.11 - 03.37]

Sugar added food

≤3% of total energy/d

26

12.26

[08.17 - 17.45]

>3% - 10% of total energy/d

169

79.72

[73.67 - 84.91]

>10% of total energy/d

17

8.02

[04.74 - 12.53]

Sodium

≤2400 mg/d

196

92.45

[88.03 - 95.62]

>2400 - 3400 mg/d

16

7.55

[04.38 - 11.97]

General balance

212

Macronutrient ratio (CHO: Proteins: Lipids)

55 - 65:10 - 15:15 - 25

13

6.13

[02.96 - 09.68]

52 - 68:9 - 16:13 - 27

28

13.21

[08.96 - 18.52]

50 - 70:8 - 17:12 - 30

35

16.51

[11.78 - 22.21]

None of above

136

64.15

[57.30 - 70.60]

Fatty acid ratio

P/S = 1 - 1.5; M/S = 1 - 1.5

145

68.40

[61.68 - 74.59]

P/S = 0.8 - 1.7;M/S = 0.8-1.7

47

22.17

[16.77 - 28.37]

None of above

20

9.43

[05.86 - 14.19]