Table 1.

Healthy Eating Index 2005 components and standards for scoring*

Component	Maximum awarded points	Standard for maximum score	Standard for score of zero
Adequacy components
Total fruit, includes 100% juice	5	≥0.8 cup equivalents per 1000 kcal	No fruit
Whole fruit, not juice	5	≥0.4 cup equivalents per 1000 kcal	No whole fruit
Total vegetables	5	≥1.1 cup equivalents per 1000 kcal	No vegetables
Dark-green and orange vegetables and legumes†	5	≥0.4 cup equivalents per 1000 kcal	No dark-green or orange vegetables or legumes
Total grains	5	≥3.0 oz equivalents per 1000 kcal	No grains
Whole grains	5	≥1.5 oz equivalents per 1000 kcal	No whole grains
Milk‡	10	≥1.3 cup equivalents per 1000 kcal	No milk
Meat and beans†	10	≥2.5 oz equivalents per 1000 kcal	No meat or beans
Oils§	10	≥12 grams per 1000 kcal	No oil
Moderation components
Saturated fat||	10	<7% of energy	≥15% of energy
Sodium||	10	≤0.7 gram per 1000 kcal	≥2.0 grams per 1000 kcal
Calories from solid fat, alcohol, and added sugar (SoFAAS)	20	≤20% of energy	≥50% of energy

* Intakes between the minimum and maximum levels are scored proportionately, except for saturated fat and sodium. Adequacy components include foods with minimum recommended intakes (higher consumption considered better quality diet). Moderation components include foods with maximum recommended intakes (higher consumption considered poorer quality diet). Moderation components are thus reverse scored, with lower consumption levels awarded higher scores.

† Legumes counted as vegetables only after Meat and Beans standard is met. Meat only includes the lowest fat portions.

‡ Includes all milk products, such as fluid milk, yogurt, and cheese, and soy beverages (only lowest fat portions included).

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

|| Saturated fat and sodium get a score of 8 for the intake levels that reflect the 2005 Dietary Guidelines, less than 10% of calories from saturated fat, and 1.1 grams of sodium/1000 kcal, respectively.