Table 4.

Comparison of components and scoring standards in the HEI-2005 and HEI-2010 [10]

Light gray rows indicate components found in both the HEI–2005 and HEI–2010; Black rows indicate components found only in the HEI–2005; Dark gray rows indicate components found only in the HEI–2010

^aIntakes between the minimum and maximum standards are scored proportionately except for Saturated Fat and Sodium

^bIntakes between the minimum and maximum standards are scored proportionately

^cIncludes 100% fruit juice

^dIncludes all forms except juice

^eIncludes any beans and peas (called Legumes in HEI–2005) not counted as Total Protein Foods (called Meat and Beans in HEI–2005)

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

^gBeans and peas are included here (and not with vegetables) when the Total Protein Foods (called Meat and Beans in HEI–2005) standard is otherwise not met

^hIncludes seafood, nuts, seeds, soy products (other than beverages) as well as beans and peas counted as Total Protein Foods

ⁱIncludes non-hydrogenated vegetable oils and oils in fish, nuts, and seeds

^jRatio of poly- and monounsaturated fatty acids to saturated fatty acids

^kSaturated Fat and Sodium get a score of 8 for the intake levels that reflect the 2005 Dietary Guidelines, <10% of calories from saturated fat and 1.1 g of sodium/1,000 kcal, respectively. Intakes between the standards for scores of 0 and 8 and between 8 and 10 are scored proportionately

^lCalories from solid fats, alcoholic beverages, and added sugars

^mCalories from solid fats, alcoholic beverages, and added sugars; threshold for counting alcohol is >13 g/1,000 kcal