Table 2 Diabetes Healthy Eating Index (DHEI) components and criteria for adherence [7]
Components (daily intake) | Portion (kcal) [27] | Criteria for adherence with diabetes recommendations | ||
|---|---|---|---|---|
Poor | Fair | Good | ||
1. Diet variety: number of items | – | < 6 | 6–16 | ≥16 |
2. Fresh fruit (portions per 1000 kcal) | 70 | < 1.0 | 1.0–1.5 | ≥1 ½ |
3. Vegetables (portions per 1000 kcal) | 15 | < 1.0 | 1.0–1.5 | ≥1 ½ |
4. Carbohydrates and fiber sources (portions per 1000 kcal) | 150 | < 3 | < 3 BUT at least 50% from fiber sources | ≥3 AND at least 50% from fiber sources |
5. Meat and eggs (portions per 1000 kcal) | 190 | >1.0 | 0.5–1.0 | ≤0.5 |
6. Dairy products (portions per 1000 kcal) AND saturated fatty acids (% of energy) | 120 | < 0.75 portion/day of dairy OR saturated fatty acids intake > 10.5% of energy | > 0.5 portion of dairy AND Saturated Fatty Acids < 7.0% of energy OR > 0.75 portion of dairy AND saturated fatty acids between 7.0 and 10.5% of energy | 1.0–2.0 portions/day of dairy AND saturated fatty acids < 7% of energy |
7. Oils, fats, and nuts (portions per 1000 kcal) | 73 | > 1.0 | 0.5–1.0 | ≤0.5 |
8. Total lipids (% of energy) | – | ≥45% | 30–45% | ≤30% |
9. Dietary cholesterol (mg/day) | – | ≥450 | 300–450 | ≤300 |
10. Trans-unsaturated fatty acids (% of energy) | – | ≥1.5% | 1.0–1.5% | ≤1.0% |