The Healthy Eating Index
HEI–20101 Components & Scoring Standards
Component Maximum points Standard for maximum score Standard for minimum score of zero
Adequacy:
Total Fruit2 5 ≥0.8 cup equiv. per 1,000 kcal No Fruit
Whole Fruit3 5 ≥0.4 cup equiv. per 1,000 kcal No Whole Fruit
Total Vegetables4 5 ≥1.1 cup equiv. per 1,000 kcal No Vegetables
Greens and Beans4 5 ≥0.2 cup equiv. per 1,000 kcal No Dark Green Vegetables or Beans and Peas
Whole Grains 10 ≥1.5 oz equiv. per 1,000 kcal No Whole Grains
Dairy5 10 ≥1.3 cup equiv. per 1,000 kcal No Dairy
Total Protein Foods6 5 ≥2.5 oz equiv. per 1,000 kcal No Protein Foods
Seafood and Plant Proteins6,7 5 ≥0.8 oz equiv. per 1,000 kcal No Seafood or Plant Proteins
Fatty Acids8 10 (PUFAs + MUFAs)/SFAs >2.5 (PUFAs + MUFAs)/SFAs <1.2
Moderation:
Refined Grains 10 ≤1.8 oz equiv. per 1,000 kcal ≥4.3 oz equiv. per 1,000 kcal
Sodium 10 ≤1.1 gram per 1,000 kcal ≥2.0 grams per 1,000 kcal
Empty Calories9 20 ≤19% of energy ≥50% of energy
1: Intakes between the minimum and maximum standards are scored proportionately.
2: Includes fruit juice.
3: Includes all forms except juice.
4: Includes any beans and peas not counted as Total Protein Foods.
5: Includes all milk products, such as fluid milk, yogurt, and cheese, and fortified soy beverages.
6: Beans and peas are included here (and not with vegetables) when the Total Protein Foods standard is otherwise not met.
7: Includes seafood, nuts, seeds, soy products (other than beverages) as well as beans and peas counted as Total Protein Foods.
8: Ratio of poly- and monounsaturated fatty acids to saturated fatty acids.
9: Calories from solid fats, alcohol, and added sugars; threshold for counting alcohol is >13 grams/1000 kcal.