In this issue:
Measures & Methods
Updated Dietary Quality Metric Available!
A new version of the Healthy Eating Index (HEI) is available. Sue Krebs-Smith and Jill Reedy, in ARP's Risk Factor and Monitoring and Methods Branch (RFMMB), and Sharon Kirkpatrick (formerly in RFMMB) collaborated with staff from the USDA Center for Nutrition Policy and Promotion and the HHS Office of Disease Prevention and Health Promotion to revise the HEI to reflect the 2010 Dietary Guidelines for Americans. The resulting HEI-2010 is a versatile metric that can be used in many types of studies to assess the quality of the food supply, foods available in a given environment, and food consumption. A paper describing the update has been published in the Journal of the Academy of Dietetics and Nutrition (abstract). For more information, see http://appliedresearch.cancer.gov/hei/, http://www.cnpp.usda.gov/healthyeatingindex.htm, and http://nccor.org/projects/hei/.