Appendix 1.

Components of the Healthy Eating Index and scoring system^*

	Score Ranges*	Criteria for Maximum Score of 10	Criteria for Minimum Score of 0
Grain consumption	0-10	6-11 servings†	0 servings
Vegetable consumption	0-10	3-5 servings†	0 servings
Fruit consumption	0-10	2-4 servings†	0 servings
Milk consumption	0-10	2-3 servings†	0 servings
Meat consumption	0-10	2-3 servings†	0 servings
Total fat intake	0-10	30% or less energy from fat	45% or more energy from fat
Saturated fat intake	0-10	Less than 10% energy from saturated fat	15% or more energy from saturated fat
Cholesterol intake	0-10	300 mg or less	450 mg or more
Sodium intake	0-10	2400 mg or less	4800 mg or more
Variety	0-10	8 or more different items in a day	3 or fewer different items in a day

^*Adapted from the Healthy Eating Index 1999-2000. Available at: http://www.cnpp.usda.gov/publications/hei/hei99-00report.pdf.

^*Persons with consumption or intakes between the maximum and minimum ranges or amounts were assigned scores proportionately.

^†Number of servings depends on Recommended Energy Allowance (see Table 2). All amounts are on a per-day basis.