Table 1.
Criteria for Optimal Scoring for 4 Diet Quality Indices Using Standardized Cup and Ounce Equivalents From the MyPyramid Equivalents Databasea in the Women's Health Initiative Observational Study, 1993–2010
| Index Component | Diet Quality Index |
|||
|---|---|---|---|---|
| HEIb | AHEIc | aMEDd | DASHe | |
| Alcohol | 0.5–1.5 Drinks | 5–15 g | ||
| Empty caloriesf | ≤19% kcal (From solid fat, added sugars, alcohol) | |||
| Fish | ≥0.8 ozg eqh/1,000 kcal (Seafood and plant proteins) | ≥ Median | ||
| Fruit | ≥0.8 cup eq/1,000 kcal (Total fruit) | ≥2 cup eq | ≥ Median | Highest quintile |
| ≥0.4 cup eq/1,000 kcal (Whole fruit) | ||||
| Legumes | ≥ Median | |||
| Low-fat dairy | ≥1.3 cup eq/1,000 kcal | Highest quintile | ||
| Nuts | ≥1 oz eq (Nuts and legumes) | ≥ Median (nuts and seeds) | Highest quintile (nuts, seeds, legumes) | |
| Oils/fats | ≥2.5 (Ratio of fatty acids (PUFAs + MUFAs / SFAs)) | ≤0.5% (Trans fat) | > Median (ratio of MUFA to SFA) | |
| 250 mg (EPA + DHA) | ||||
| ≥10% (PUFAs) | ||||
| Red and processed meatsf | 0 oz eq | < Median | Lowest quintile | |
| Refined grainsf | ≤1.8 oz eq/1,000 kcal | |||
| Sodiumf | ≤1.1 g/1,000 kcal | Lowest decile | Lowest quintile | |
| SSBsf | 0 cup eqi | Lowest quintilej | ||
| Total protein foods | ≥2.5 oz eq/1,000 kcal | |||
| Vegetables (excluding potatoes) | ≥1.1 cup eq/1,000 kcal (Total vegetables, including potatoes) | ≥2.5 cup eq | ≥ Median | Highest quintile |
| ≥0.2 cup eq/1,000 kcal (Greens and beans) | ||||
| Whole grains | ≥1.5 oz eq/1,000 kcal | 5 oz eq | ≥ Median | Highest quintile |
Abbreviations: AHEI, Alternative Healthy Eating Index 2010; aMED, Alternate Mediterranean Diet Score; DASH, Dietary Approaches to Stop Hypertension; DHA, docosahexaenoic acid; EPA, eicosapentaenoic acid; eq, equivalent; HEI, Healthy Eating Index 2010; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid; SFA, saturated fatty acid; SSB, sugar-sweetened beverage.
a From Bowman et al. (23).
b From Guenther et al. (5). The HEI is a 100-point scale consisting of 12 components worth 5–20 points each.
c From Chiuve et al. (8). The AHEI is a 110-point consisting of 11 components worth 10 points each.
d From Fung et al. (10). The aMED is a 9-point scale consisting of 9 components worth 1 point each.
e From Fung et al. (11). DASH scores range from 8–40 points; it consists of 8 components worth 1–5 points each.
f Components were reverse-scored, such that lower intake is associated with a better score.
g One ounce = 28.35 g.
h MyPyramid equivalents translate foods as eaten into standardized quantities of dietary components of interest; for example, an equivalent is an amount considered nutritionally equal to 1 cup in the vegetable, fruit, or dairy components or 1 ounce in the grains or protein foods components.
i Includes pop (i.e., soft drinks), Kool-Aid (Kraft Foods, Inc., Northfield, Illinois), orange juice, and fruit juice.
j Includes pop (i.e., soft drinks) and Kool-Aid.