From: A review of statistical methods for dietary pattern analysis
Component | Maximum points | Standard for maximum score | Standard for a minimum score of zero |
---|---|---|---|
Adequacy | |||
 Total Fruits | 5 | ≥0.8 c equivalents/1000 kcal | No fruit |
 Whole Fruits | 5 | ≥0.4 c equivalents/1000 kcal | No whole fruit |
 Total Vegetables | 5 | ≥1.1 c equivalents/1000 kcal | No vegetables |
 Greens and Beans | 5 | ≥0.2 c equivalents/1000 kcal | No dark green vegetables or beans and peas |
 Whole Grains | 10 | ≥1.5 oz. equivalents/1000 kcal | No whole grains |
 Dairy | 10 | ≥1.3 c equivalents/1000 kcal | No dairy |
 Total Protein Foods | 5 | ≥2.5 oz. equivalents/1000 kcal | No protein foods |
 Seafood and Plant Proteins | 5 | ≥0.8 c equivalents/1000 kcal | No seafood or plant proteins |
 Fatty Acids | 10 | (PUFAsa + MUFAsb)/SFAs c ≥ 2.5 | (PUFAs + MUFAs) / SFAs ≤1.2 |
Moderation | |||
 Refined Grains | 10 | ≤1.8 oz. equivalents/1000 kcal | ≥4.3 oz. equivalents/1000 kcal |
 Sodium | 10 | ≤1.1 g/1000 kcal | ≥2.0 g/1000 kcal |
 Added Sugars | 10 | ≤6.5% of energy | ≥26% of energy |
 Saturated Fats | 10 | ≤8% of energy | ≥16% of energy |