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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