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Table 1 Components, point values, and standards for scoring of the Healthy Eating Index (HEI) [11]

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

  1. aPUFAs polyunsaturated fatty acids
  2. bMUFAs monounsaturated fatty acids
  3. cSFAs saturated fatty acids