Table 1.

The Healthy Eating Index-2005 components and standards for scoring (41)

ComponentMaximum pointsStandard for maximum scoreStandard for minimum score of zero
Total fruit (includes 100% juice)5≥0.8 cup equiv. per 1,000 kcalNo fruit
Whole fruit (not juice)5≥0.4 cup equiv. per 1,000 kcalNo whole fruit
Total vegetables5≥1.1 cup equiv. per 1,000 kcalNo vegetables
Dark green and orange vegetables and legumes*5≥0.4 cup equiv. per 1,000 kcalNo dark green or orange vegetables or legumes
Total grains5≥3.0 oz equiv. per 1,000 kcalNo grains
Whole grains5≥1.5 oz equiv. per 1,000 kcalNo whole grains
Milk10≥1.3 cup equiv. per 1,000 kcalNo milk
Meat and beans10≥2.5 oz equiv. per 1,000 kcalNo meat or beans
Oils10≥12 g per 1,000 kcalNo oil
Saturated fat10≤7% of energy§≥15% of energy
Sodium10≤0.7 g per 1,000 kcal§≥2.0 g per 1,000 kcal
Calories from solid fats, alcoholic beverages, and added sugars (SoFAAS)20≤20% of energy≥50% of energy

NOTE: Intakes between the minimum and maximum levels are scored proportionately, except for saturated fat and sodium (see footnote §).

  • *Legumes counted as vegetables only after standard of meat and beans is met.

  • Includes all milk products, such as fluid milk, yogurt, cheese, and soy beverages.

  • Includes nonhydrogenated vegetable oils and oils in fish, nuts, and seeds.

  • §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.