Table 2 Scoring criteria for the BALANCE dietary index, mean score (95% confidence interval) among men and women with a history of cardiovascular disease
From: Development of a dietary index based on the Brazilian Cardioprotective Nutritional Program (BALANCE)
Index component (BALANCE food group) | Criteria for 0 point* | Criteria for 10 point* | Score for men | Score for women |
|---|---|---|---|---|
Green (vegetables, fruits, beans and legumes, low-fat milk) | 0 | ≥ the recommendation | 4.49 (4.34; 4.65) | 4.55 (4.36; 4.73) |
Yellow (rice, bread, pasta, oats, couscous, nuts, vegetable oil) | 50% > or < the recommendation | = the recommendation | 3.50 (3.30; 3.69) | 3.52 (3.29; 3.74) |
Blue (meat, fish, cheese, eggs)** | ≥ 2 beyond the recommended | ≤ the recommendation | 5.20 (4.95; 5.46) | 6.09 (5.80;6.38) |
Red (ultra-processed foods)** | ≥ 4 | ≤ 0 | 5.37 (5.14; 5.61) | 5.90 (5.64; 6.16) |
Total score (range)** | 0 | 40 | 18.56 (18.11; 19.02) | 20.05 (19.54; 20.56) |