Table.

2005, 2010 and 2015 iterations of the Healthy Eating Index (HEI), along with their maximum scores and standards for maximum and minimum scores^abc

Component	HEI-2005	HEI-2010	HEI-2015
ADEQUACY COMPONENTS
Fruits and fruits subgroups
Total Fruits maximum score	5
Standard for maximum score	≥0.8 c equivalents/1,000 kcal
Whole Fruits maximum score	5
Standard for maximum score	≥0.4 c equivalents/1,000 kcal
Vegetables and vegetable subgroups
Total Vegetablesd maximum score	5
Standard for maximum score	≥1.1 c equivalents/1,000 kcal
Dark Green and Orange Vegetables and Legumesd maximum score	5
Standard for maximum score	≥0.4 c equivalents/1,000 kcal
Greens and Beansd maximum score		5
Standard for maximum score		≥0.2 c equivalents/1,000 kcal
Grains and grains subgroups
Total Grains maximum score	5
Standard for maximum score	≥3.0 oz equivalents/1,000 kcal
Whole Grains maximum score	5	10
Standard for maximum score	≥ 1.5 oz equivaents/1,000 kcal	≥1.5 oz equivalents/1,000 kcal
Milk/dairy
Milk/Dairye maximum score	10
Standard for maximum score	≥1.3 c equivalents/1,000 kcal
Meat and beans/total protein foods and protein subgroups
Meat and Beans maximum score	10
Standard for maximum score	≥2.5 oz equivalents/1,000 kcal
Total Protein Foodsd maximum score		5
Standard for maximum score		≥2.5 oz equivalents/1,000 kcal
Seafood and Plant Proteinsd maximum score		5
Standard for maximum score		≥0.8 oz equivalents/1,000 kcal
Oils and fatty acids
Oils maximum score	10
Standard for maximum score	≥12 g/1,000 kcal
Fatty Acids maximum score		10
Standard for maximum score		(PUFAsf + MUFAsg) /SFAsh ≥2.5
Standard for minimum score		(PUFAs+MUFAs)/SFAs ≤ 1.2
MODERATION COMPONENTS
Saturated Fats maximum score	10		10
Standard for maximum score	≤7% of energy		≤8% of energy
Standard for minimum score	≥15% of energy		≥16% of energy
Refined Grains maximum score		10
Standard for maximum score		≤1.8 oz equivalents/1,000 kcal
Standard for minimum score		≥4.3 oz equivalents/1,000 kcal
Sodium maximum score	10	10
Standard for maximum score	≤0.7 g/1,000 kcal	≤1.1 g/1,000 kcal
Standard for minimum score	≥2.0 g/1,000 kcal	≥2.0 g/1,000 kcal
Calories from Solid Fats, Alcohol, and Added Sugars/Empty Caloriesi maximum score	20	20
Standard for maximum score	≤20% of energy	≤19% of energy
Standard for minimum score	≥50% of energy	≥50% of energy
Added Sugars maximum score			10
Standard for maximum score			≤6.5% of energy
Standard for minimum score			≥26% of energy
Maximum total	100	100	100

^aFor components for which the standard for the minimum score of zero is not specified, the standard is zero intake of the component (eg, zero total fruits).

^bCells shaded in blue indicate components that are consistent across the HEI-2005 and HEI-2010. Cells shaded in green are consistent across the HEI-2010 and HEI-2015. Cells shaded in grey indicate components that are consistent across all three versions of the HEI.

^cBoldface type indicates changes in the standards for minimum and/or maximum scores for components that were included in multiple versions of the HEI.

^dThe Total Vegetables, Greens and Beans, Total Protein Foods, and Seafood and Plant Proteins and their respective maximum scores and scoring standards are consistent between the 2010 and 2015 versions of the HEI. However, in the 2010 version, legumes were counted as protein foods—Total Protein Foods and Seafood and Plants Proteins—only if the standards for these components were otherwise not met, and they were counted toward vegetables only after the protein foods standards had been met. This is also true for the vegetable and protein components for 2005. However, for the HEI-2015, beans and peas count toward all of the vegetable and protein components.

^eMilk in the HEI-2005 was renamed Dairy for the HEI-2010 and HEI-2015.

^fPUFAs=polyunsaturated fatty acids.

^gMUFAs= monounsaturated fatty acids.

^hSFAs=saturated fatty acids.

ⁱThe HEI-2005 included Calories from Solid Fats, Alcohol, and Added Sugars. In the HEI-2010, this component is known as Empty Calories.

NOTE: Information from this table is available at www.jandonline.org as part of a PowerPoint presentation.