Methodology for developing and validating Bangladesh healthy eating index: A study protocol

Background: One of the widely used methods for evaluating the overall quality of a diet is the Healthy Eating Index. In the present study protocol, we lay out the methodological approach to the development and validation of a healthy eating index specific for the Bangladeshi population (hereinafter referred to as Bangladesh Healthy Eating Index (BD-HEI)). Methods: Bangladesh Healthy Eating Index will be developed based on the Food-based dietary guidelines (FBDG) of Bangladesh. Using a scoring system that aligns with the eleven food groups outlined in the FBDG, the index will consist of eleven eating components. A cross-sectional community nutrition survey will be carried out among 1080 reproductive-aged women. Through this survey, quantitative dietary data will be collected following multiple pass 24h dietary recall method. Repeated 24-hour dietary data (of two consecutive days) will be collected from one-third of the respondents. Evaluating usual food and nutrient intake as well as the probability of nutrient intake adequacy, the study will examine the validity of the BD-HEI. Following a suitable statistical procedure, the reliability and construct validity of BD-HEI will be evaluated. Significance of the study: Country-specific HEI can be used to assess the dietary quality of the people of that country. The findings from this research can inform policy decisions and strategies to promote healthier eating habits and combat the rising burden of diet-related diseases in the country.