Table 1. Distribution of healthy eating index component scores and servings.

HEI component	Score criteria (Servings recommended by the Guideline for 1,000 calories)	Score
Total fruits a	0 ↔ ≥1.0 serving/1,000 Kcal	0-5
Whole fruitsb	0 ↔ ≥0.5 serving/1,000 Kcal	0-5
Total vegetablesc	0 ↔ ≥1.0 serving/1,000 Kcal	0-5
Dark green/orange vegetables and legumesc	0 ↔ ≥0.5 serving/1,000 Kcal	0-5
Total grains	0 ↔ ≥2.0 porções/1,000 Kcal	0-5
Whole grains	0 ↔ ≥1.0 serving/1,000 Kcal	0-5
Milk and dairyd	0 ↔ ≥1.5 serving/1,000 Kcal	0-10
Meat, eggs, and legumes	0 ↔ ≥1.0 serving/1,000 Kcal	0-10
Oilse	0 ↔ ≥0.5 serving/1,000 Kcal	0-10
Saturated fat	≥15 ↔ 10 ↔ ≤7% do TEI	0-8-10
Sodium	≥2.0 ↔ 1.0 ↔ ≤0.7 g/1,000 Kcal	0-8-10
SoFAAS	≥35 ↔ ≤10% TEI	0-20*

Source: adapted from Previdelli et al. ⁷

^aIncludes fruits and fresh fruit juice; ^bexcludes fruit juice; ^cincludes legumes only after the component meat, eggs, and legumes reaches the maximum score; ^dincludes milk and soy milk products; ^eincludes mono- and polyunsaturated fats from oleaginous fruits and fish oil; SoFAAS: energy from solid fats, alcohol, and added sugar; *the mean SoFAAS score was calculated by weighting values between 34 and 11 and considering those from 0 to 19.9; TEI: total energy intake.