Table 1.

Healthy Eating Index-2010 (HEI-2010) components and standards for scoring^*

Component	Maximum points	Standard for maximum score	Standard for minimum score of 0
HEI-2010†
Adequacy
Total fruit‡	5	≥0·8 cup equivalent per 1000 kcal||||	No fruit
Whole fruit§	5	≥0·4 cup equivalent per 1000 kcal	No whole fruit
Total vegetables||	5	≥1·1 cup equivalents per 1000 kcal	No vegetables
Greens and beans||	5	≥0·2 cup equivalent per 1000 kcal	No dark green vegetables or beans and peas
Whole grains	10	≥1·5 oz equivalents per 1000 kcal	No whole grains
Dairy¶	10	≥1·3 cup equivalents per 1000 kcal	No dairy
Total protein foods**	5	≥2·5 oz equivalents per 1000 kcal	No protein foods
Seafood and plant proteins**,††	5	≥0·8 oz equivalent per 1000 kcal	No seafood or plant proteins
Fatty acids‡‡	10	(PUFA + MUFA)/SFA > 2·5	(PUFA + MUFA)/SFA ≤1·2
Moderation
Refined grains	10	≤1·8 oz equivalents per 1000 kcal	≥4·3 oz equivalents per 1000 kcal
Sodium	10	≤1·1 g per 1000 kcal	≥2·0 g per 1000 kcal
Empty calories§§	20	≤19 % of energy	≥50 % of energy

^*Table adapted from Guenther et al.⁽¹⁴⁾.

^†Intakes between the minimum and maximum standards are scored proportionately.

^‡Includes fruit juice.

^§Includes all forms except juice.

^||Includes any beans and peas (legumes) not counted as total protein foods.

^¶Includes all milk products, such as fluid milk, yoghurt and cheese, and fortified soya beverages.

^**Beans and peas are included here (and not with vegetables) when the total protein foods standard is otherwise not met.

^††Includes seafood, nuts, seeds, soya products (other than beverages) as well as beans and peas counted as total protein foods.

^‡‡Ratio of PUFA and MUFA to SFA.

^§§Calories from solid fats, alcohol and added sugars; threshold for counting alcohol is >13 g/1000 kcal.

^||||1000 kcal = 4184 kJ.