TABLE 2.
Healthy Diet Indicator 2020 (HDI-2020)1
| Dietary element | Criteria for scoring (quantitative intake in one day) | Scoring2 | |
|---|---|---|---|
| 1 | Fruits, vegetables | ≥400 g | 0/1 |
| 2 | Beans and other legumes | >0 g | 0/1 |
| 3 | Nuts and seeds | >0 g | 0/1 |
| 4 | Whole grains | >0 g | 0/1 |
| 5 | Dietary fiber | >25 g | 0/1 |
| 6 | Total fat | <30% total energy | 0/1 |
| 7 | Saturated fat | <10% total energy | 0/1 |
| 8 | Dietary sodium | <2g sodium | 0/1 |
| 9 | Free sugars | <10% total energy | 0/1 |
| 10 | Processed meat | 0 g | 0/1 |
| 11 | Unprocessed red meat | ≤71 g3 | 0/1 |
1
Elements 1–5 are used in an HDI-2020 subindex for healthy dietary components (maximum score, 5), and elements 6–10 are used in an HDI-2020 subindex for dietary components to limit (maximum score, 6).
2
Total index score: minimum, 0; maximum, 11.
3
Upper end of the recommendation to consume no more than 350–500 g/wk (22), divided by 7 d.