Table 1.

Components of the Swedish Healthy Eating Index for Adolescents 2015 (SHEIA15) and the key advice behind each component

Key diet advice	Recommendation/advice	SHEIA15 component	Calculation
‘More vegetables and fruits’	At least 500 g vegetables and fruit per day* (potatoes not included) 2·5 g fibre/MJ†	Intakes of total vegetables, including root vegetables and pulses, fruits and berries expressed as g/d Intake of fibre, expressed as g/MJ	Vegetables and fruits: Intake/500 Fibre: Intake/2·5
‘Switch to wholemeal’	At least 75 g wholemeal/10 MJ‡	Intake of wholemeal, expressed as g/10 MJ	Intake/75
‘More seafood’	45 g fish and shellfish per day (frequency of 2–3 per week and portion size 125 g)§	Intakes of fish and shellfish expressed as g/d	Intake/45
‘Switch to healthy fats’ ‘Switch to low fat dairy products’	PUFA minimum 7·5 E%† MUFA minimum 15 E%† SFA maximum 10 E%†	Intakes of PUFA, MUFA and SFA expressed as E%	PUFA: E%/7·5 MUFA: E%/15 SFA: 1 − ((E% − 10)/10)
‘Less red and processed meat’	Maximum 500 g red and processed meat per week*	Intakes of red and processed meat expressed as g/week	1 − ((intake − 500)/500)
‘Less sugar’	Maximum 10 E% added sugar†	Intake of added sugar expressed as E%	1 − ((E% − 10)/10)

PUFA, Polyunsaturated Fatty Acids; MUFA, Monounsaturated fatty acids; SFA, Saturated Fatty Acids; E%, percent of total energy.

^*Based on Swedish food-based dietary guidelines⁽²⁹⁾.

^†Based on the Nordic Nutrient Recommendations⁽²⁾.

^‡Based on the nutrient density as described by Becker et al.⁽³¹⁾.

^§Based on Swedish food-based dietary guidelines⁽²⁹⁾ and personal communication (Brugård Konde).