Table 1 Scoring criteria for Canadian adapted Healthy Eating Index (C-HEI)^a

Adequacy^c

0 to 60 points

 Total vegetables and fruit

0 to 10 points

Minimum: 0

Maximum: 4 to 10 servings^b

 Whole fruit

0 to 5 points

Minimum: 0

Maximum: 0.8 to 2.1 servings (21 % of recommendation for total vegetables and fruit)^b

 Dark green and orange vegetables

0 to 5 points

Minimum: 0

Maximum: 0.8 to 2.1 servings (21 % of recommendation for total vegetables and fruit)^b

 Total grain products

0 to 5 points

Minimum: 0

Maximum: 1.5 to 4 servings (50 % of recommendation for total grain products)^b

 Milk and alternatives

0 to 10 points

Minimum: 0

Maximum: 2 to 4 servings^b

 Meat and alternatives

0 to 10 points

Minimum: 0

Maximum: 1 to 3 servings (75 to 225 g)^b

 Unsaturated fats

0 to 10 points

Minimum: 0

Maximum: 30 to 45grams^b

Moderation^d

0 to 40 points

 Saturated fats

8 to 10 points

Maximum 7 % to 10 % of total energy intake

0 to 8 points

 Sodium

8 to 10 points

Adequate intake to tolerable upper intake level

0 to 8 points

 “Other food”

0 to 20 points

Minimum: 5 % or less of total energy intake Maximum: 40 % or total energy intake