![]() ![]() The Flight Support Group segment designs, manufactures, repairs, overhauls, and distributes jet engine and aircraft component replacement parts. It operates through the Flight Support Group and Electronic Technologies Group segments. engages in the manufacturing of electronic equipment for the aviation, defense, space, medical, telecommunications, and electronics industries. The resulting ratios are compared with the applicable standards for scoring ( see standards for HEI–2015).įor more information on choosing a method for scoring, see the Choosing a Method page.HEICO Corp. ![]() HEI scores are based on density values or ratios of intake per total energy. Derive pertinent ratios and score each HEI component using the relevant standard: For example, Total Protein Foods is calculated by summing together all animal and plant proteins, including meat, poultry, fish, eggs, nuts, seeds, soy, and legumes. Some constituents of foods will need to be summed to create the component variables to calculate the HEI. The HEI-2015 includes 13 components (Total Fruit, Whole Fruit, Total Vegetables, Greens & Beans, Whole Grains, Total Protein Foods, Seafood and Plant Proteins, Dairy, Fatty Acid Ratio, Refined Grains, Sodium, Saturated Fats, Added Sugars). Note: There are other dietary constituents relevant to the HEI-2015 that are not included here because they are not in the three sample foods. Once the intakes are assigned to a food code, they can be linked to nutrients and food consumption amounts for use in HEI scoring. The intakes could be reported on a 24-hour recall or food record or derived from FFQ line items. Likewise, the skim milk fraction of whole milk counts toward the dairy constituent, but the butterfat in whole milk counts toward calories from solid fat.įigure 3: Example of food linkage from reported intakes. See Figures 2 & 3.įor example, the fruit juice fraction of a juice drink - which may represent only 10% of the total product - counts toward total fruit, but the remainder of the beverage counts toward added sugars. Such disaggregation allows for estimated amounts to reflect only the constituent of interest and not the total amount of the foods and beverages in which it may be contained. To appropriately capture the amount of each of the guidance-based food groups of interest, foods and beverages must be disaggregated. How to Determine Amounts of Each Dietary Constituentĭetermining the amounts of each dietary constituent contained in the total quantity of foods under consideration requires linking to relevant databases, as information on nutrients, certain food ingredients (such as added sugars) and food groups are needed to calculate HEI scores. The table also includes maximum scores and scoring standards for reference. Though energy is included in the table, it is not a component in and of itself, but rather comprises the denominator of most of the component scoring equations. This table describes the types of dietary variables needed to calculate the score and indicates examples of databases that contain this information. Determine the amount of each relevant dietary constituent in the set of foods:Īn example of dietary constituents as labeled in the Food Patterns Equivalents Database (FPED) and the Food and Nutrient Database for Dietary Studies (FNDDS) can be seen in Table 1: HEI-2015 Components, Dietary Constituents and Scoring Standards. The set of foods considered could include, for example, the entire US food supply, the sum of choices available, marketed, or sold in a particular environment, or the foods consumed by a person or group of people on a day or over a longer period of time. Identify the set of foods under consideration: ![]()
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