The Healthy Eating Index (HEI) is a measure of diet quality that assesses conformance to federal dietary guidance. Food group standards are based on recommendations found in MyPyramid. The standards were created using a density approach expressed as a percentage of calories or per 1,000 calories.
|Component||Maximum Points||Standard for Maximum Score||Standard for Minimum Score of Zero|
|a Intakes between the minimum and maximum levels are scored proportionately, except for saturated fat and sodium (see note 5).
b Legumes counted as vegetables only after meat and beans standard is met.
c Includes all milk products, such as fluid milk, yogurt, and cheese.
d Includes nonhydrogenated vegetable oils and oils in fish, nuts, and seeds.
e Saturated fat and sodium get a score of 8 for the intake levels that reflect the 2005 Dietary Guidelines, <10% of calories from saturated fat and 1.1 grams of sodium/1,000 kcal, respectively.
Source: Guenther, P. M., Krebs-Smith, S. M., Reedy, J., Britten, P., Juan, W-Y., Lino, M., Carlson, A., Hiza, H. A., and Basiotis, P. P. (2006). Healthy Eating Index-2005. CNPP Fact Sheet No. 1. Center for Nutrition Policy and Promotion, U.S. Department of Agriculture. Available at: http://www.cnpp.usda.gov/HealthyEatingIndex.htm.
|Total fruit (includes 100% juice)||5||≥0.8 cup eq per 1,000 kcal||None|
|Whole fruit (not juice)||5||≥0.4 cup eq per 1,000 kcal||None|
|Total vegetables||5||≥1.1 cup eq per 1,000 kcal||None|
|Dark green and orange vegetables and legumesb||5||≥0.4 cup eq per 1,000 kcal||None|
|Total grains||5||≥3.0 oz eq per 1,000 kcal||None|
|Whole grains||5||≥1.5 oz eq per 1,000 kcal||None|
|Milkc||10||≥1.3 cup eq per 1,000 kcal||None|
|Meat and beans||10||≥2.5 oz eq per 1,000 kcal||None|
|Oilsd||10||≥12 grams per 1,000 kcal||None|
|Saturated fat||10||≤7% of energye||≥15% of energy|
|Sodium||10||≤700 mg per 1,000 kcal||≥2,000 mg per 1,000 kcal|
|Calories from solid fat, alcohol, and added sugar||20||≤20% of energy||≥50% of energy|