Table 1: HEI-2015 Dietary Components, Constituents, and Scoring Standards

Component Units Dietary Constituents Maximum Score Standard for Maximum
(Standard for Minimum, if Moderation Component)
From FPED (or other food-based database)
Total Fruits cup eq. Total Fruit 5 ≥0.8 cup eq. per 1,000 kcal
Whole Fruits cup eq. Citrus, Melons, Berries + Other Intact Fruits 5 ≥0.4 cup eq. per 1,000 kcal
Total Vegetables cup eq. Total Vegetables + Legumes (Beans and Peas) in cup equivalents 5 ≥1.1 cup eq. per 1,000 kcal
Greens and Beans cup eq. Dark Green Vegetables + Legumes (Beans and Peas) in cup equivalents 5 ≥0.2 cup eq. per 1,000 kcal
Whole Grains oz. eq. Whole Grains 10 ≥1.5 oz eq. per 1,000 kcal
Dairy cup eq. Total Dairy 10 ≥1.3 cup eq. per 1,000 kcal
Total Protein Foods oz. eq. Total Meat, Poultry, and Seafood (including organ meats and cured meats) + Eggs + Nuts and Seeds + Soy + Legumes (Beans and Peas) in oz equivalents 5 ≥2.5 oz eq. per 1,000 kcal
Seafood and Plant Proteins oz. eq. Seafood (high in n-3) + Seafood (low in n-3) + Soy + Nuts and Seeds + Legumes (Beans and Peas) in oz equivalents 5 ≥0.8 oz eq. per 1,000 kcal
Refined Grains oz. eq. Refined Grains 10 ≤1.8 oz eq. per 1,000 kcal
(≥4.3 oz eq. per 1,000 kcal)
Added Sugars tsp. eq.* Added Sugars 10 ≤6.5% of energy
(≥26% of energy)
From FNDDS (or other nutrient database)
Fatty Acids g (Total Monounsaturated Fatty Acids + Total Polyunsaturated Fatty Acids)/Total Saturated Fatty Acids 10 (MUFAs + PUFAs) /SFAs≥2.5
((MUFAs + PUFAs)/SFAs≤1.2)
Sodium mg** Sodium 10 ≤1.1 g per 1,000 kcal
(≥2.0 g per 1,000 kcal)
Saturated Fats g*** Total Saturated Fatty Acids 10 ≤8% of energy
(≥16% of energy)
Energy kcal Total Energy --- ---

cup eq.=cup equivalents; oz. eq.=ounce equivalents; g=grams; mg=milligrams
*=teaspoon equivalents are converted to kcal in the scoring process.
**= sodium is converted from mg to g in scoring process.
***= fatty acids are calculated in grams but converted to energy in the scoring process.