Improving Food Patterns Can Increase HEI Scores
The HEI comprises food group components identified in the USDA Food Patterns. These patterns are based on the types and proportions of foods Americans typically consume, but in nutrient-dense forms and appropriate amounts. They are designed to meet nutrient needs while not exceeding calorie requirements and while staying within limits for overconsumed dietary components. The HEI is divided into:
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adequacy components (to increase), such as fruits, vegetables, whole grains, dairy products, total protein foods, and fats; and
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moderation components (to limit), such as refined grains, sodium, added sugars, and saturated fats.
The HEI components can be considered as a set of scores, each of which measures alignment with a different aspect of the Dietary Guidelines. For adequacy components, intakes at the level of the set standard or higher receive the maximum number of points, because higher intakes are desirable. For moderation components, intakes at the level of the set standard or lower receive the maximum number of points, because lower intakes are more desirable. Scores for intakes between the minimum and maximum standards are scored proportionately.
Most HEI food components are weighted equally at 10 points. Foods with two subgroups, such as fruits, vegetables, and protein foods, are allotted 5 points each to total 10 (Table). The component scores are summed to derive a total maximum score of 100. The component scores indicate the makeup of the dietary patterns, and the total maximum score is an indication of the overall quality of the diet. The CNPP/HEI website provides more detailed information on how the HEI is scored at: www.cnpp.usda.gov/how-hei-scored.
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