Table 1 HEI-2015 Dietary Components, Constituents, and Scoring Standards
Component (units) | Dietary Constituents | Maximum Score | Standard for Maximum(Standard for Minimum, if Moderation Component) |
|---|---|---|---|
From Food Patterns Equivalence Database (or other food-based database) | |||
Total Fruits (cup eq.) | Total Fruit | 5 | ≥0.8 cup eq. per 1000 kcal |
Whole Fruits (cup eq.) | Citrus, Melons, Berries + Other Intact Fruits | 5 | ≥0.4 cup eq. per 1000 kcal |
Total Vegetables (cup eq.) | Total Vegetables + Legumes (Beans and Peas) in cup equivalents | 5 | ≥1.1 cup eq. per 1000 kcal |
Greens and Beans (cup eq.) | Dark Green Vegetables + Legumes (Beans and Peas) in cup equivalents | 5 | ≥0.2 cup eq. per 1000 kcal |
Whole Grains (oz. eq.) | Whole Grains | 10 | ≥1.5 oz. eq. per 1000 kcal |
Dairy (cup eq.) | Total Dairy | 10 | ≥1.3 cup eq. per 1000 kcal |
Total Protein Foods (oz. eq.) | Total Meat, Poultry, and Seafood (including organ meats and cured meats) + Eggs + Nuts and Seeds + Soy + Legumes (Beans and Peas) in oz. equivalents | 5 | ≥2.5 oz. eq. per 1000 kcal |
Seafood and Plant Proteins (oz. eq.) | Seafood (high in n-3) + Seafood (low in n-3) + Soy + Nuts and Seeds + Legumes (Beans and Peas) in oz. equivalents | 5 | ≥0.8 oz. eq. per 1000 kcal |
Refined Grains (oz. eq.) | Refined Grains | 10 | ≤1.8 oz. eq. per 1000 kcal(≥4.3 oz eq. per 1000 kcal) |
Added Sugars (tsp. eq.) | Added Sugars | 10 | ≤6.5% of energy (≥26% of energy) |
From FNDDS (or other nutrient database) | |||
Fatty Acids (g) | (Total Monounsaturated Fatty Acids + Total Polyunsaturated Fatty Acids)/Total Saturated Fatty Acids | 10 | (MUFAs + PUFAs) /SFAs≥2.5((MUFAs + PUFAs)/SFAs≤1.2) |
Sodium (mg) | Sodium | 10 | ≤1.1 g per 1000 kcal (≥2.0 g per 1000 kcal) |
Saturated Fats (g) | Total Saturated Fatty Acids | 10 | ≤8% of energy (≥16% of energy) |
Energy (kcal) | Total Energy | N/A | N/A |