Table 1.
Scoring standards for each component of the KHEI, aMED, and DASH score 1.
| KHEI 2 | aMED 3 | DASH 4 | |||||||
|---|---|---|---|---|---|---|---|---|---|
| Component | Maximum Score | Criteria for Maximum Score | Criteria for Minimum Score | Maximum Score | Criteria for Maximum Score | Criteria for Minimum Score | Maximum Score | Criteria for Maximum Score | Criteria for Minimum Score |
| Breakfast | 10 | Have breakfast in 2 d | Nothing | — | — | — | — | — | — |
| Whole grains | 5 | ≥ 1 svg/d | 0 svg/d | 1 | Median or greater | Less than median | 5 | Highest quintile | Lowest quintile |
| Refined grains | 5 | Male: ≤ 4 svg/d, Female: ≤ 3 svg/d |
Male: ≥ 5 svg/d, Female: ≥ 4 svg/d |
— | — | — | — | — | — |
| Nuts and legumes | 5 | Highest quintile | Lowest quintile | ||||||
| Nuts | — | — | — | 1 | Median or greater | Less than median | — | — | — |
| Legumes | — | — | — | 1 | Median or greater | Less than median | — | — | — |
| Fruits including juice | 5 | Male: ≥ 3 svg/d, Female: ≥ 2 svg/d |
0 svg/d | 1 | Median or greater | Less than median | 5 | Highest quintile | Lowest quintile |
| Fruit excluding juice | 5 | Male: ≥ 1.5 svg/d, Female: ≥ 1 svg/d |
0 svg/d | — | — | — | — | — | — |
| Vegetables including Kimchi or pickles | 5 | ≥ 7 svg/d | 0 svg/d | 1 | Median or greater | Less than median | 5 | Highest quintile | Lowest quintile |
| Vegetables excluding Kimchi and pickles | 5 | ≥ 4 svg/d | 0 svg/d | — | — | — | — | — | — |
| Milk and dairy | 10 | ≥ 1 svg/d | 0 svg/d | — | — | — | 5 | Highest quintile | Lowest quintile |
| Protein foods | 10 | Male: ≥ 5 svg/d, Female: ≥ 4 svg/d |
0 svg/d | — | — | — | — | — | — |
| Red and processed meat | — | — | — | 1 | Median or greater | Less than median | 5 | Lowest quintile | Highest quintile |
| Ratio of white meat to red meat | 5 | 4: 1 (≥ 4) | 0 svg/d (Red meat only) | — | — | — | — | — | — |
| Fish | — | — | — | 1 | Median or greater | Less than median | — | — | — |
| Sugar-sweetened beverages | — | — | — | — | — | — | 5 | Lowest quintile | Highest quintile |
| Alcohol | — | — | — | 1 | Male: 10-25 g/d Female: 5-15 g/d |
Male: < 10 or > 25 g/d Female: < 5 or > 15 g/d |
— | — | — |
| Sodium | 10 | ≤ 2000 mg/d | > 85 percentile | — | — | — | 5 | Lowest quintile | Highest quintile |
| Percentages of energy from empty calorie foods | 10 | ≤ 5% energy | ≥ 10% energy | — | — | — | — | — | — |
| Percentages of energy from carbohydrates | 5 | 55~70% | < 15 percentile > 85 percentile |
— | — | — | — | — | — |
| Percentages of energy from fat | 10 | 15~25% | < 15 percentile > 85 percentile |
— | — | — | — | — | — |
| MUFA: SFA ratio | — | — | — | 1 | Median or greater | Less than median | — | — | — |
1 Scoring standards are based on one serving size from the Food nutritional value table easy to understand by consumers in one serving by National Academy of Agricultural Science ; KHEI, Korean Healthy Eating Index; aMED, alternate Mediterranean Diet; DASH, Dietary Approaches to Stop Hypertension; svg, serving; d, day; —, not applicable; MUFA, Monounsaturated Fatty Acid; SFA, Saturated Fatty Acid. 2 KHEI: 100 points total; 14 components: 5–10 points each. 3 aMED: 9 points total; 9 components: 1 point each. 4 DASH: 40 points total; 8 components: 5 points each.