TABLE 2.
HEI-2010 and HEI-2005 component and total scores for menus exemplifying the 2010 USDA Food Patterns (15), the DASH Eating Plan (16), Harvard’s Healthy Eating Pyramid (17), and the AHA No-Fad Diet (18)1
| Food Guide |
||||
| Component (maximum score) | USDA2 | DASH2 | Harvard3 | AHA4 |
| HEI-2010 | ||||
| Total fruit (5) | 5.0 | 5.0 | 5.0 | 5.0 |
| Whole fruit (5) | 5.0 | 5.0 | 5.0 | 5.0 |
| Total vegetables (5) | 5.0 | 5.0 | 5.0 | 5.0 |
| Greens and beans (5) | 5.0 | 5.0 | 5.0 | 1.85 |
| Whole grains6 (10) | 10.0 | 10.0 | 10.0 | 10.0 |
| Dairy (10) | 10.0 | 10.0 | 0.9 | 8.7 |
| Total protein foods (5) | 5.0 | 5.0 | 5.0 | 5.0 |
| Seafood and plant proteins (5) | 5.0 | 5.0 | 5.0 | 4.85 |
| FAs (10) | 10.0 | 10.0 | 10.0 | 10.0 |
| Refined grains (10) | 10.0 | 10.0 | 10.0 | 10.0 |
| Sodium (10) | 10.0 | 10.0 | 6.9 | 8.3 |
| Empty calories (20) | 20.0 | 20.0 | 20.0 | 20.0 |
| Total score (100) | 100.0 | 100.0 | 87.8 | 93.6 |
| HEI-2005 | ||||
| Total fruit (5) | 5.0 | 5.0 | 5.0 | 5.0 |
| Whole fruit (5) | 5.0 | 5.0 | 5.0 | 5.0 |
| Total vegetables (5) | 5.0 | 5.0 | 5.0 | 5.0 |
| Dark green and orange vegetables and legumes (5) | 5.0 | 5.0 | 5.0 | 5.0 |
| Total grains (5) | 5.0 | 4.8 | 5.0 | 5.0 |
| Whole grains6 (5) | 5.0 | 5.0 | 5.0 | 5.0 |
| Milk (10) | 10.0 | 10.0 | 0.9 | 8.7 |
| Meat and beans (10) | 10.0 | 10.0 | 10.0 | 10.0 |
| Oils (10) | 10.0 | 10.0 | 10.0 | 10.0 |
| Saturated fat (10) | 10.0 | 10.0 | 10.0 | 10.0 |
| Sodium7 (10) | 8.1 | 8.3 | 5.5 | 6.7 |
| Calories from SoFAAS (20) | 20.0 | 20.0 | 20.0 | 20.0 |
| Total score7 (100) | 98.1 | 98.1 | 86.4 | 92.9 |
DASH, Dietary Approaches to Stop Hypertension; HEI, Healthy Eating Index; SoFAAS, solid fats, alcoholic beverages, and added sugars.
Based on 1 1-wk sample menu with 2000 kcal/d.
Based on 2 2-wk sample menus, 1 with 1600 kcal/d and 1 with 2000 kcal/d.
Based on 2 1-d sample menus, 1 with 1200 kcal and 1 with 2000 kcal.
Three sets of 3-wk sample menus in a later edition earned a score of 5.0 (18).
All grain products described as “whole” were assumed to be 100% whole grain.
These scores supersede previously published scores, which were affected by a programming error (3).