Table 1.
Healthy Eating Index-2010 components and standards for scoring.
| Maximum Score | Standard for Maximum Score a | Standard for Minimum Score of Zero a | |
|---|---|---|---|
| Adequacy Components (Higher Scores Reflect Higher Concentrations in NSLP l Lunches) | |||
| Total fruit b | 5 | ≥0.8 c equivalent per 1000 kcal | No fruit |
| Whole fruit c | 5 | ≥0.4 c equivalent per 1000 kcal | No whole fruit |
| Total vegetables d | 5 | ≥1.1 c equivalent per 1000 kcal | No vegetables |
| Greens and beans d | 5 | ≥0.2 c equivalent per 1000 kcal | No dark green vegetables, beans, or peas |
| Whole grains | 10 | ≥1.5 oz equivalent per 1000 kcal | No whole grains |
| Dairy e | 10 | ≥1.3 c equivalent per 1000 kcal | No dairy |
| Total protein foods f | 5 | ≥2.5 oz equivalent per 1000 kcal | No protein foods |
| Seafood and plant proteins f,g | 5 | ≥0.8 oz equivalent per 1000 kcal | No seafood or plant proteins |
| Fatty acids h | 10 | (PUFAs i + MUFAs j)/saturated fatty acids ≥ 2.5 | (PUFAs + MUFAs)/saturated fatty acids ≤ 1.2 |
| Moderation components (higher scores reflect lower concentrations in NSLP lunches) | |||
| Refined grains | 10 | ≤1.8 oz equivalent per 1000 kcal | ≥4.3 oz equivalent per 1000 kcal |
| Sodium | 10 | ≤1.1 g per 1000 kcal | ≥2.0 g per 1000 kcal |
| Empty calories k | 20 | ≤19% of energy | ≥50% of energy |
| Total Score | 100 | ||
Source: Adapted from USDA 2013 [34]. a Concentrations between the minimum and maximum standard are scored proportionately. Higher scores reflect higher nutritional quality. b Includes 100 percent fruit juice. c Includes all forms except juice. d Includes any beans and peas not counted as Total Protein Foods. e Includes all milk products, such as fluid milk, yogurt, cheese, and fortified soy beverages. f Beans and peas are included here (and not with vegetables) when the Total Protein Foods standard is otherwise not met. g Includes seafood, nuts, seeds, soy products (other than beverages) as well as beans and peas counted toward Total Protein Foods. h Ratio of poly- and monounsaturated fatty acids (PUFAs and MUFAs) to saturated fatty acids. i PUFA, polyunsaturated fatty acid. j MUFA, monounsaturated fatty acid. k Kcals from solid fats and added sugars. l NSLP, National School Lunch Program. School lunches do not include alcohol.