The Healthy Eating Index
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

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.