Table 1.
Healthy Eating Index-2010 and Healthy Eating Index-2005 components and standards for scoring
| Component | Maximum points |
Standard for maximum score | Standard for minimum score of zero |
|---|---|---|---|
| HEI-20101 | |||
| Adequacy: | |||
| Total Fruit2 | 5 | ≥0.8 cup equiv. per 1,000 kcal | No Fruit |
| Whole Fruit3 | 5 | ≥0.4 cup equiv. per 1,000 kcal | No Whole Fruit |
| Total Vegetables4 | 5 | ≥1.1 cup equiv. per 1,000 kcal | No Vegetables |
| Greens and Beans4 | 5 | ≥ 0.2 cup equiv. per 1,000 kcal | No Dark Green Vegetables or Beans and Peas |
| Whole Grains | 10 | ≥1.5 oz equiv. per 1,000 kcal | No Whole Grains |
| Dairy5 | 10 | ≥1.3 cup equiv. per 1,000 kcal | No Dairy |
| Total Protein Foods6 | 5 | ≥2.5 oz equiv. per 1,000 kcal | No Protein Foods |
| Seafood and Plant Proteins6,7 | 5 | ≥0.8 oz equiv. per 1,000 kcal | No Seafood or Plant Proteins |
| Fatty Acids8 | 10 | (PUFAs + MUFAs)/SFAs ≥2.5 | (PUFAs + MUFAs)/SFAs ≤1.2 |
| Moderation: | |||
| Refined Grains | 10 | ≤1.8 oz equiv. per 1,000 kcal | ≥4.3 oz equiv. per 1,000 kcal |
| Sodium | 10 | ≤1.1 gram per 1,000 kcal | ≥2.0 grams per 1,000 kcal |
| Empty Calories9 | 20 | ≤19% of energy | ≥50% of energy |
| HEI-200510 | |||
| Adequacy: | |||
| Total Fruit2 | 5 | ≥0.8 cup equiv. per 1 | No Fruit |
| Whole Fruit3 | 5 | ≥0.4 cup equiv. per 1 | No Whole Fruit |
| Total Vegetables4 | 5 | ≥1.1 cup equiv. per 1 | No Vegetables |
| Dark Green and Orange Vegetables and Legumes4 | 5 | ≥0.4 cup equiv. per 1 | No Dark Green or Orange Vegetables or Legumes |
| Total Grains | 5 | ≥3.0 oz equiv. per 1 | No Grains |
| Whole Grains | 5 | ≥1.5 oz equiv. per 1 | No Whole Grains |
| Milk5 | 10 | ≥1.3 cup equiv. per 1 | No Milk |
| Meat and Beans6 | 10 | ≥2.5 oz equiv. per 1 | No Meat or Beans |
| Oils11 | 10 | ≥12 grams per 1 | No Oil |
| Moderation: | |||
| Saturated Fat | 10 | ≤7% of energy12 | ≥15% of energy |
| Sodium | 10 | ≤0.7 gram per 1,000 kcal12 | ≥2.0 grams per 1,000 kcal |
| Calories from SoFAAS13 | 20 | ≤20% of energy | ≥50% of energy |
Intakes between the minimum and maximum standards are scored proportionately.
Includes fruit juice.
Includes all forms except juice.
Includes any beans and peas (called legumes in HEI-2005) not counted as Total Protein Foods (called Meat and Beans in HEI-2005).
Includes all milk products, such as fluid milk, yogurt, and cheese, and fortified soy beverages.
Beans and peas are included here (and not with vegetables) when the Total Protein Foods (called Meat and Beans in HEI-2005) standard is otherwise not met.
Includes seafood, nuts, seeds, soy products (other than beverages) as well as beans and peas counted as Total Protein Foods.
Ratio of poly- and monounsaturated fatty acids to saturated fatty acids.
Calories from solid fats, alcohol, and added sugars; threshold for counting alcohol is >13 grams/1000 kcal.
Intakes between the minimum and maximum standards are scored proportionately, except for Saturated Fat and Sodium (see note 12).
Includes non-hydrogenated 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, <10% of calories from saturated fat and 1.1 grams of sodium/1,000 kcal, respectively. Intakes between the standards for scores of 0 and 8 and between 8 and 10 are scored proportionately.
Calories from solid fats, alcoholic beverages, and added sugars.