erspectives in Practice evelopment of the Healthy Eating Index - 2005

t t s 1 c a e d BSTRACT he Healthy Eating Index (HEI) is a measure of diet uality as specified by Federal dietary guidance, and ublication of the Dietary Guidelines for Americans 2005 ecessitated its revision. An interagency working group ased the HEI-2005 on the food patterns found in Myyramid. Diets that meet the least restrictive of the foodroup recommendations, expressed on a per 1,000 calorie asis, receive maximum scores for the nine adequacy omponents of the index: total fruit (5 points), whole fruit 5 points), total vegetables (5 points), dark green and range vegetables and legumes (5 points), total grains (5 oints), whole grains (5 points), milk (10 points), meat nd beans (10 points), and oils (10 points). Lesser mounts are prorated linearly. Population probability ensities were examined when setting the standards for inimum and maximum scores for the three moderation omponents: saturated fat (10 points), sodium (10 points), nd calories from solid fats, alcoholic beverages (ie, beer, ine, and distilled spirits), and added sugars (20 points). alories from solid fats, alcoholic beverages, and added ugars is a proxy for the discretionary calorie allowance. he 2005 Dietary Guideline for saturated fat and the dequate Intake and Tolerable Upper Intake Level for odium, expressed per 1,000 calories, were used when etting the standards for those components. Intakes beween the maximum and minimum standards are proated. The HEI-2005 is a measure of diet quality as escribed by the key diet-related recommendations of the 005 Dietary Guidelines. It has a variety of potential ses, including monitoring the diet quality of the US opulation and subpopulations, evaluation of intervenions, and research. Am Diet Assoc. 2008;108:1896-1901.