Table 1 HEI–2015* components & scoring standards
Component | Maximum points | Standard for maximum score | Standard for minimum score of zero |
|---|---|---|---|
Adequacy: | |||
Total Fruits†| 5 | ≥ 0.8 cup equiv. per 1,000 kcal | No Fruits |
Whole Fruits‡ | 5 | ≥ 0.4 cup equiv. per 1,000 kcal | No Whole Fruits |
Total Vegetables§ | 5 | ≥ 1.1 cup equiv. per 1,000 kcal | No Vegetables |
Greens and Beans§ | 5 | ≥ 0.2 cup equiv. per 1,000 kcal | No Dark Green Vegetables or Legumes |
Whole Grains | 10 | ≥ 1.5 oz equiv. per 1,000 kcal | No Whole Grains |
Dairy|| | 10 | ≥ 1.3 cup equiv. per 1,000 kcal | No Dairy |
Total Protein Foods¶ | 5 | ≥ 2.5 oz equiv. per 1,000 kcal | No Protein Foods |
Seafood and Plant Proteins¶** | 5 | ≥ 0.8 oz equiv. per 1,000 kcal | No Seafood or Plant Proteins |
Fatty Acids††| 10 | (PUFAs + MUFAs)/SFAs ≥ 2.5 | (PUFAs + MUFAs)/SFAs ≤ 1.2 |
Moderation: | |||
Refined Grains | 10 | ≤ 1.8 oz equiv. per 1,000 kcal | ≥ 4.3 oz equiv. per 1,000 kcal |
Sodium | 10 | ≤ 1.1 gram per 1,000 kcal | ≥ 2.0 g per 1,000 kcal |
Added Sugars | 10 | ≤ 6.5% of energy | ≥ 26% of energy |
Saturated Fats | 10 | ≤ 8% of energy | ≥ 16% of energy |