The role of nutrition and diet in reducing the risk of chronic diseases, such as cardiovascular disease, diabetes mellitus, and certain forms of cancer, has been well documented. Much of the previous research has focused on determining which eating patterns should be recommended to the public for reducing the risk of chronic disease.
Future research needs to be directed at developing measures to assess overall dietary quality.
Some analytical instruments have been developed which evaluate specific dietary components, such as fat and cholesterol. Few instruments have been developed, however, which assess the overall quality of a diet. In an effort to measure how well American diets conform to recommended healthful eating patterns, the U.S. Department of Agriculture has developed an Index, called the Healthy Eating Index. The Index was designed to provide a measure of the overall quality of an individual's diet. The Index provides a picture of foods people are eating, the amount of variety in the diet and compliance with specific Dietary Guidelines recommendations.