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Comparing the HEI–2005 & HEI–2010

The HEI–2010 and HEI–2005 have several features in common. They both:

  • have 12 components, including 9 adequacy and 3 moderation components.
  • use a density approach to set standards, e.g., per 1000 calories or as a percent of calories.
  • employ least-restrictive standards for recommendations that vary by energy level, sex, and/or age, namely standards that are easiest to achieve.

The HEI–2010 also differs in several respects from the 2005 version, reflecting changes in the 2010 Dietary Guidelines for Americans. In the HEI–2010:

  • Greens and Beans replaces Dark Green and Orange Vegetables and Legumes to emphasize that dark green vegetables and beans and peas (also known as legumes) are the two vegetable subgroups for which intakes are furthest from recommended levels.
  • Seafood and Plant Proteins has been introduced to capture specific choices from the protein foods group.
  • Fatty Acids, a ratio of poly- and mono-unsaturated to saturated fatty acids, replaces Oils and Saturated Fat. This component recognizes the recommendation to replace saturated fat with mono- and polyunsaturated fatty acids.
  • A moderation component, Refined Grains, replaces the adequacy component, Total Grains, to assess over-consumption. This component is included in the moderation components because the 2010 Dietary Guidelines emphasized that consumption of these foods is too high.
Comparison of the Components & Scoring Standards in the HEI–2005 & HEI–2010
Component Maximum Points Standard for Maximum Score Standard for Minimum Score of Zero
20051 20102 2005 2010 2005 2010
Adequacy
Total Fruit3 5 ≥0.8 cup equiv. per 1,000 kcal No Fruit
Whole Fruit4 5 ≥0.4 cup equiv. per 1,000 kcal No Whole Fruit
Total Vegetables5 5 ≥1.1 cup equiv. per 1,000 kcal No Vegetables
Dark Green and Orange Vegetables and Legumes5 5   ≥0.4 cup equiv. per 1,000 kcal   No Dark Green and Orange Vegetables and Legumes  
Greens and Beans5   5   ≥0.2 cup equiv. per 1,000 kcal   No Dark Green Vegetables, Beans, or Peas
Whole Grains 5 10 ≥1.5 oz equiv. per 1,000 kcal No Whole Grains
Total Grains 5   ≥3.0 oz equiv. per 1,000 kcal   No Grains  
Milk6 10   ≥1.3 cup equiv. per 1,000 kcal   No Milk  
Dairy6   10   ≥1.3 cup equiv. per 1,000 kcal   No Dairy
Meat and Beans7 10   ≥2.5 oz equiv. per 1,000 kcal   No Meat or Beans  
Total Protein Foods7   5   ≥2.5 oz equiv. per 1,000 kcal   No Protein Foods
Seafood and Plant Proteins7,8   5   ≥0.8 oz equiv. per 1,000 kcal   No Seafood or Plant Proteins
Oils9 10   ≥12 grams per 1,000 kcal   No Oils  
Fatty Acids10   10   (PUFAs + MUFAs)/SFAs >2.5   (PUFAs + MUFAs)/SFAs <1.2
Moderation
Saturated Fats 10   ≤7% of energy11   ≥15% of energy  
Refined Grains   10   ≤1.8 oz equiv. per 1,000 kcal   ≥4.3 oz equiv. per 1,000 kcal
Sodium 10 ≤0.7 gram per 1,000 kcal ≤1.1 gram per 1,000 kcal ≥2.0 grams per 1,000 kcal
Calories from SoFAAS12 20   ≤20% of energy   ≥50% of energy  
Empty Calories13   20   ≤19% of energy   ≥50% of energy

Legend: Green rows indicate components found in both the HEI–2005 and HEI–2010; Blue rows indicate components found only in the HEI–2005; Red rows indicate components found only in the HEI–2010.

Footnotes

1: Intakes between the minimum and maximum standards are scored proportionately except for Saturated Fat and Sodium (see note 11).
2: Intakes between the minimum and maximum standards are scored proportionately.
3: Includes 100% fruit juice.
4: Includes all forms except juice.
5: Includes any beans and peas (called Legumes in HEI–2005) not counted as Total Protein Foods (called Meat and Beans in HEI–2005).
6: Includes all milk products, such as fluid milk, yogurt, and cheese, and fortified soy beverages.
7: Beans and peas are included here (and not with vegetables) when the Total Protein Foods (called Meat and Beans in HEI–2005) standard is otherwise not met.
8: Includes seafood, nuts, seeds, soy products (other than beverages) as well as beans and peas counted as Total Protein Foods.
9: Includes non-hydrogenated vegetable oils and oils in fish, nuts, and seeds.
10: Ratio of poly- and monounsaturated fatty acids to saturated fatty acids.
11: Saturated Fat and Sodium get a score of 8 for the intake levels that reflect the 2005 Dietary Guidelines, <10% of calories from saturated fat and 1.1 grams of sodium/1,000 kcal, respectively. Intakes between the standards for scores of 0 and 8 and between 8 and 10 are scored proportionately.
12: Calories from solid fats, alcoholic beverages, and added sugars.
13: Calories from solid fats, alcoholic beverages, and added sugars; threshold for counting alcohol is >13 grams/1,000 kcal.

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Last Modified: 11 Apr 2014