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|
|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|
|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.
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.