Table 1.

Healthy Eating Index-2015 components, point values, and standards for scoring

Component	Maximum points	Standard for maximum score	Standard for minimum score of zero
Adequacy
Total Fruits	5	≥0.8 c equivalents/1,000 kcal	No fruit
Whole Fruits	5	≥0.4 c equivalents/1,000 kcal	No whole fruit
Total Vegetables	5	≥1.1 c equivalents/1,000 kcal	No vegetables
Greens and Beans	5	≥0.2 c equivalents/1,000 kcal	No dark green vegetables or beans and peas
Whole Grains	10	≥1.5 oz equivalents/1,000 kcal	No whole grains
Dairy	10	≥1.3 c equivalents/1,000 kcal	No dairy
Total Protein Foods	5	≥2.5 oz equivalents/1,000 kcal	No protein foods
Seafood and Plant Proteins	5	≥0.8 c equivalents/1,000 kcal	No seafood or plant proteins
Fatty Acids	10	(PUFAsa+MUFAsb)/SFAsc ≥2.5	(PUFAs+MUFAs)/SFAs ≤1.2
Moderation
Refined Grains	10	≤1.8 oz equivalents/1,000 kcal	≥4.3 oz equivalents/1,000 kcal
Sodium	10	≤1.1 g/1,000 kcal	≥2.0 g/1,000 kcal
Added Sugars	10	≤6.5% of energy	≥26% of energy
Saturated Fats	10	≤8% of energy	≥16% of energy

^aPUFAs=polyunsaturated fatty acids.

^bMUFAs=monounsaturated fatty acids.

^cSFAs=saturated fatty acids.