Table 1.
Alternative Healthy Eating Index for Pregnancy (AHEI-P)a scoring method and mean AHEI-P scores for 893 women in the Infant Feeding Practices Study II.
| Component | Criterion for minimum (0) | Criterion for maximum (10) | Mean score ± SD |
|---|---|---|---|
| Vegetables, servings/d | 0 | ≥5 | 5.0 ± 2.7 |
| Whole fruit, servings/d | 0 | ≥4 | 4.4 ± 3.1 |
| Whole grains, g/d | 0 | 75 | 2.5 ± 1.5 |
| Sugar-sweetened beverages, servings/d | ≥1 | 0 | 2.0 ± 3.3 |
| Nuts and legumes, servings/d | 0 | ≥1 | 3.7 ± 2.8 |
| Red/processed meat, servings/d | ≥1.5 | 0 | 1.4 ± 2.3 |
| trans Fat, % of energy | ≥4 | ≤0.5 | 5.5 ± 1.6 |
| Long-chain (n = 3) fats (EPA + DHA), mg/d | 0 | 250 | 2.5 ± 2.2 |
| PUFA, % of energy | ≤2 | ≥10 | 5.6 ± 2.1 |
| Sodium, mg/d | Highest decile | Lowest decile | 5.2 ± 3.1 |
| Calcium, mg/d | 0 | ≥1200 | 8.3 ± 2.2 |
| Folate, mcg/d | 0 | ≥600 | 6.9 ± 2.2 |
| Iron, mg/d | 0 | ≥27 | 6.0 ± 2.1 |
| AHEI-P | — | — | 59.1 ± 11.8 |