Table 1.

Scoring criteria for Canadian adapted Healthy Eating Index (C-HEI)^a

COMPONENT	RANGE OF SCORES	SCORING CRITERIA
Adequacyc	0 to 60 points
Total vegetables and fruit	0 to 10 points	Minimum: 0
		Maximum: 4 to 10 servingsb
Whole fruit	0 to 5 points	Minimum: 0
		Maximum: 0.8 to 2.1 servings (21 % of recommendation for total vegetables and fruit)b
Dark green and orange vegetables	0 to 5 points	Minimum: 0
		Maximum: 0.8 to 2.1 servings (21 % of recommendation for total vegetables and fruit)b
Total grain products	0 to 5 points	Minimum: 0
		Maximum: 1.5 to 4 servings (50 % of recommendation for total grain products)b
Milk and alternatives	0 to 10 points	Minimum: 0
		Maximum: 2 to 4 servingsb
Meat and alternatives	0 to 10 points	Minimum: 0
		Maximum: 1 to 3 servings (75 to 225 g)b
Unsaturated fats	0 to 10 points	Minimum: 0
		Maximum: 30 to 45gramsb
Moderationd	0 to 40 points
Saturated fats	8 to 10 points	Maximum 7 % to 10 % of total energy intake
	0 to 8 points
Sodium	8 to 10 points	Adequate intake to tolerable upper intake level
	0 to 8 points
“Other food”	0 to 20 points	Minimum: 5 % or less of total energy intake Maximum: 40 % or total energy intake

^aGarriguet, D., 2009. Diet quality in Canada. Heal. Reports 20, 41–52 [22]

^baccording to age and sex, as specified in Canada’s Food Guide

^cfor adequacy components, 0 points for minimum or less, 5 or 10 maximum or more, and proportional for amounts between minimum and maximum

^dfor moderation components, 10 or 20 points for minimum or less, 0 points for maximum or more, and proportionally between minimum and maximum