Table 2.

Alternate Healthy Eating Index, components, and selected nutrient scores among adults with established coronary heart disease 1 year after diagnosis^a

	Score	Daily intake	Daily intake criteria for maximum score of 10	% of Subjects with maximum score of 10
← mean + standard deviation →
Overall Alternate Healthy Eating Index scoreb	30.84 ± 13.10
Component of Alternate Healthy Eating Indexc assessed by NDSd
Vegetable (serving/d)	4.38 ± 3.32	2.43 ± 2.22	5	12.43
Fruit (serving/d)	3.00 ± 3.34	1.40 ± 2.18	4	7.75
Nuts and soy protein (serving/d)	2.22 ± 4.05	0.67 ± 1.74	1	19.82
White/red meat	5.00 ± 4.67	2.21 ± 1.94	4e	49.73
Trans fat (% energy)	2.13 ± 3.23	3.41 ± 2.96	≤0.5	5.23
Cereal fiber (g/d)	6.61 ± 3.06	3.67 ± 6.22	15	7.39
P/Sf ratio	6.00 ± 3.10	0.76 ± 0.53	≥1	23.06
Alcohol (serving/day)	1.50 ± 3.35	0.40 ± 1.01	Men: 1.5–2.5 Women: 0.5–1.5	6.31
	Recommended values
Total caloric intake (kcal/d) assessed by NDSd		1,775 ± 700
Nutrition composition
% Carbohydrate		49.85 ± 11.89	45–65
% Fat		31.92 ± 9.89	25–30
% Protein		17.77 ± 5.52	~15
Other important nutrients
Saturated fat (% energy)		10.67 ± 4.45	<7
Monounsaturated fat (% energy)		11.74 ± 4.41	Substitute for saturated fat, up to 20% of kcal
n-3 Fatty acids (g/d)		1.84 ± 1.95	0.06% to 0.12% of kcal, or ~900 mg/d
Total fiber (g/d)		16.81 ± 10.24	14 g/1,000 kcal
Sodium (mg/d)		3,062 ± 1,727	2,300 mg

^aPharmacist Assisted Compliance Trial, Worcester Massachusetts, 2001 to 2003 (n = 555).

^bOf a maximum score of 80 points.

^cOf maximum of 10.

^dNDS = Nutrition Data System for Research software (version 4.05_33, 2002, Nutrition Coordinating Center, Minneapolis, MN).

^eAlternate Healthy Eating Index component score = 10 if no red meat consumed.

^fP/S = polyunsaturated fat/saturated fat.