Table 1.

The Healthy Eating Index-2005—Components and Standards for Scoring¹ (41)

Component	Maximum points	Standard for maximum score	Standard for minimum score of zero
Total Fruit (includes 100% juice)	5	≥0.8 cup equiv. per 1,000 kcal	No Fruit
Whole Fruit (not juice)	5	≥0.4 cup equiv. per 1,000 kcal	No Whole Fruit
Total Vegetables	5	≥1.1 cup equiv. per 1,000 kcal	No Vegetables
Dark Green and Orange Vegetables and Legumes2	5	≥0.4 cup equiv. per 1,000 kcal	No Dark Green or Orange Vegetables or Legumes
Total Grains	5	≥3.0 oz equiv. per 1,000 kcal	No Grains
Whole Grains	5	≥1.5 oz equiv. per 1,000 kcal	No Whole Grains
Milk3	10	≥1.3 cup equiv. per 1,000 kcal	No Milk
Meat and Beans	10	≥2.5 oz equiv. per 1,000 kcal	No Meat or Beans
Oils4	10	≥12 grams per 1,000 kcal	No Oil
Saturated Fat	10	≤7% of energy5	≥15% of energy
Sodium	10	≤0.7 gram per 1,000 kcal5	≥2.0 grams per 1,000 kcal
Calories from Solid Fats, Alcoholic beverages, and Added Sugars (SoFAAS)	20	≤20% of energy	≥50% of energy

¹Intakes between the minimum and maximum levels are scored proportionately, except for Saturated Fat and Sodium (see ⁵)

²Legumes counted as vegetables only after Meat and Beans standard is met

³Includes all milk products, such as fluid milk, yogurt, and cheese, and soy beverages

⁴Includes nonhydrogenated vegetable oils and oils in fish, nuts, and seeds.

⁵Saturated Fat and Sodium get a score of 8 for the intake levels that reflect the 2005 Dietary Guidelines, <10% of calories from saturated fat and 1.1 grams of sodium/1,000 kcal, respectively