Table 1.

Planetary Health Diet Index components, standards for scoring (caloric densities), and corresponding point values.

Components	Scores (Points) 1
	0	5	10	5	0
Adequacy component
Nuts and peanuts	0.0 |		| ≥11.6
Legumes ¢	0.0 |		| ≥11.3
Fruits	0.0 |		| ≥5.0
Vegetables	0.0 |		| ≥3.1
Whole cereals	0.0 |		| ≥32.4
Optimum component
Eggs	0.0 |		| 0.8 |		| ≥1.5
Fish and seafood	0.0 |		| 1.6 |		| ≥5.7
Tubers and potatoes	0.0 |		| 1.6 |		| ≥3.1
Dairy§	0.0 |		| 6.1 |		| ≥12.2
Vegetable oils º	0.0 |		| 16.5 |		| ≥30.7
Ratio component
DGV/total ratio ≠	0.0 | | 29.5			29.5 |	| 100
ReV/total ratio ≡	0.0 | | 38.5			38.5 |	| 100
Moderation component
Red meat £	≥2.4 |		| 0.0
Chicken and substitutes	≥5.0 |		| 0.0
Animal fats ǂ	≥1.4 |		| 0.0
Added sugars	≥4.8 |		| 0.0

¹ All values expressed as caloric densities from the reference diet proposed by the EAT-Lancet Commission. The bars represent the limits. £ Red meat: beef, lamb, and pork. ¢ Legumes: beans and soy. § Dairy: excluding dairy fats. º Unsaturated oils: including palm oil. ≠ DGV/total ratio: ratio between the energy intake of dark green vegetables (numerator) and the total of vegetables (denominator) multiplied by 10. ≡ ReV/total ratio: ratio between the energy intake of red and orange vegetables (numerator) and the total of vegetables (denominator) multiplied by 10. ǂ Animal fat: lard, tallow, and dairy fats. DGV/total ratio: dark green vegetable/total ratio. ReV/total ratio: red vegetable/total ratio.