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Table 1 Healthy Eating Index (HEI) components and criteria used for maximum score and zero score [19]

From: Diet quality and therapeutic targets in patients with type 2 diabetes: evaluation of concordance between dietary indexes

Components

Maximum Score

Maximum score criteria

Criteria for zero score

1. Total fruit (includes fruit juice)

5

≥ 0.8 cup per 1000 kcal

No fruit or juice

2. Whole fruit (includes all forms except juice)

5

≥ 0.4 cup per1000 kcal

No whole fruit

3. Total vegetables

5

≥ 1.1 cup per 1000 kcal

No vegetables

4. Greens and beans

5

≥ 0.2 cup per 1000 kcal

No dark green vegetables or legumes

5. Whole grains

10

≥ 40 g per 1000 kcal

No whole grains

6. Dairy

10

≥ 1.3 cup per1000 kcal

No dairy

7. Total protein foods

5

≥ 70 g per 1000 kcal

No protein foods

8. Seafood and plant proteins

5

≥ 20 g per 1000 kcal

No seafood or plant protein

9. Fatty acids

10

(PUFAs + MUFAs) / SFAs ≥ 2.5

(PUFAs + MUFAs) / SFAs ≤1.2

10. Refined grains

10

≤ 50 g per 1000 kcal

≥ 120 g per 1000 kcal

11. Sodium

10

≤ 1.1 g per 1000 kcal

≥ 2 g per 1000 kcal

12. Empty calories

20

≤ 19% of energy

≥ 50% of energy

  1. PUFAs polyunsaturated fatty acids, MUFAs monounsaturated fatty acids, SFAs saturated fatty acids