Table 1.

Healthy Eating Index (2010) Scoring Criteria^a

Food componentsb	Maximum points	Standard for maximum score	Standard for minimum score of zero
Adequacy
Total fruitc	5	≥0.8 cup equivalent per 1000 kcal	No fruit
Whole fruitd	5	≥0.4 cup equivalent per 1000 kcal	No whole fruit
Total vegetablese	5	≥1.1 cup equivalent per 1000 kcal	No vegetables
Greens and beanse	5	≥0.2 cup equivalent per 1000 kcal	No dark green vegetables
Whole grains	10	≥1.5-oz equivalent per 1000 kcal	No whole grains
Dairyf	10	≥1.3-oz equivalent per 1000 kcal	No dairy
Total protein foodsg	5	≥2.5-oz equivalent per 1000 kcal	No protein foods
Seafood and plant proteinsg,h	5	≥0.8-oz equivalent per 1000 kcal	No seafood or plant proteins
Fatty acidsi	10	(PUFAs+MUFAs)/SFAs>2.5	(PUFAs+MUFAs)/SFAs≤1.2
Moderation
Refined grains	10	≤1.8-oz equivalent per 1000 kcal	≥4.3-oz equivalent per 1000 kcal
Sodium	10	≤1.1 g per 1000 kcal	≥2.0 g per 1000 kcal
Empty caloriesj	20	≤19% of energy	≥50% of energy

^aTable adapted from Guenther and colleagues.¹⁵

^bIntakes between the minimum and the maximum standards are scored proportionally.

^cIncludes fruit juice.

^dIncludes all forms except juice.

^eIncludes any beans and peas not counted as total protein foods.

^fIncludes all milk products, such as fluid milk, yogurt, cheese, and fortified soy beverages.

^gBeans and peas are included here when the total protein foods are otherwise not met.

^hIncludes seafood, nuts, seeds, soy products, and beans and peas counted as total protein foods.

ⁱRatio of PUFAs and MUFAs to SFAs.

^jCalories from solid fats, alcohol, and added sugars; threshold for counting alcohol is >13 g per 1000 kcal.

PUFAs, polyunsaturated fatty acids; MUFAs, monounsaturated fatty acids; SFAs, saturated fatty acids.