Table 1.

Serve sizes and criteria for full and no marks of each component in the Healthy Eating Index for Australian Adults (HEIFA-2013).

Component	Serve Size/Unit	Criteria for Full Marks	Criteria for No Marks
Fruit
Total intake	150 g fresh fruit, 30 g dried fruit, 125 g fruit juice	≥2.0 serves	<0.5 serve
Variety	150 g fresh fruit (pome, berry, citrus, stone, tropical, and other fruit)	≥2 types	<2 types
Vegetable
Total intake	75 g vegetables and legumes, 125 g vegetable juice	Male: ≥6 serves, Female: ≥5 serves	<1 serve
Variety	75 g vegetables and legumes (green, starchy, orange, and other vegetable, and legumes)	≥1 serve of green, starchy, orange, and other vegetable, ≥0.5 serve of legumes (1 mark for each type)	<1 serve of each type (green, starchy, orange, and other vegetable) and <0.5 serve of legumes
Grains
Total intake	500 kJ	≥6 serves	<1 serve
Wholegrains	500 kJ	≥3 serves	<1 serve
Meat and alternatives	65 g red meat/offal, 80 g poultry, 100 g fish/seafood, 120 g eggs, 170 g meat alternatives, 30 g nuts/seeds	Male: ≥3.0 serves, Female: ≥2.5 serves	Male: <1 serve, Female: <0.5 serve
Dairy	250 mL milk, 200 mL yoghurt, 550 kJ cheese, 200 mL custard	≥2.5 serves	<0.5 serve
Discretionary choices	375 mL beverages, 600 kJ foods	Male: <3.0 serves, Female: <2.5 serves	Male: ≥6.0 serves, Female: ≥5.5 serves
Fat
Saturated	Percentage of energy intake	≤10%	>12%
Unsaturated	250 kJ	Male: ≥4.0 serves, Female: ≥2.0 serves	Male: <1.0 serves, Female: <0.5 serve
Sodium	mg	≤1610 mg	>2300 mg
Added sugar	Percentage of energy intake	≤5%	>10%
Water	Proportion of water consumed relative to other beverages	≥50%	<10%
Alcohol	1 standard drink (10 g of alcohol)	≤20 g of alcohol	>20 g of alcohol