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234. Healthy Eating Indexes, by Selected Food Groups and Dietary Guidelines
[Healthy Eating Index is comprised of the sum of 10 dietary componentindices for a maximum possible score of 100. A score of 80 or above wasjudged to reflect a "good" diet.Each
of the dietary components has a scoring range of zero to 10.Individuals with an intake at the recommended level received a maximumscore of 10 points. A score of zero was assigned when
no foods in a particular group were eaten. Intermediate scores were calculatedproportionately.The indexes for grains, vegetables, fruits, milk, and meat groups measurethe degree to
which a person's diet conforms to the U.S. Department ofAgriculture's (USDA) "Food Guide Pyramid" serving recommendations.The index was applied to USDA one-day food and nutrient
intake data from theContinuing Survey of Food Intakes by Individuals. The data are based on arepresentative sample of individuals two years old and over excludingwomen who were
pregnant or lactating at the time of the survey]
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1994
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FOOD GROUP
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Average
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Percent
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Perfect
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AND
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score
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receiving
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score
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Score
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DIETARY
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on one
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score
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of 10 1
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of zero
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GUIDELINE
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day
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of 10
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Healthy Eating Index
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63.6
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2
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11.4
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(X)
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(X)
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Grains 3
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6.6
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21.9
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6-11 servings
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0 servings
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Vegetables 4
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6.1
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29.4
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3-5 servings
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0 servings
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Fruits 4
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3.9
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17.8
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2-4 servings
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0 servings
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Milk 5
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5.4
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25.4
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2-3 servings
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0 servings
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Meat 6
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6.6
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29.8
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2-3 servings
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0 servings
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Total fat 7
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6.8
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36.8
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30% or less energy from fat
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45% or more energy from fat
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Saturated fat 7
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6.4
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40.3
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Less than 10% energy from saturated fat
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15% or more energy from saturated fat
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Cholesterol
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7.9
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71.2
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300 mg. or less
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450 mg. or more
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Sodium
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6.3
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35.4
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2,400 mg. or less
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4,800 mg or more
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Variety 8
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7.7
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52.2
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8 different food items over 1 day
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Fewer than 4 items over 1 day
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1995
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FOOD GROUP
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Average
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Percent
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Perfect
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AND
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score
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receiving
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score
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Score
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DIETARY
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on one
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score
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of 10 1
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of zero
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GUIDELINE
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day
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of 10
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Healthy Eating Index
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63.5
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2
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11.2
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(X)
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(X)
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Grains 3
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6.7
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23.0
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6-11 servings
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0 servings
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Vegetables 4
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6.2
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30.8
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3-5 servings
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0 servings
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Fruits 4
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3.9
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17.4
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2-4 servings
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0 servings
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Milk 5
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5.4
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25.4
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2-3 servings
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0 servings
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Meat 6
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6.5
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29.1
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2-3 servings
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0 servings
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Total fat 7
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6.8
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36.5
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30% or less energy from fat
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45% or more energy from fat
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Saturated fat 7
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6.4
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39.1
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Less than 10% energy from saturated fat
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15% or more energy from saturated fat
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Cholesterol
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7.9
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68.8
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300 mg. or less
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450 mg. or more
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Sodium
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6.3
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34.5
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2,400 mg. or less
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4,800 mg or more
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Variety 8
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7.7
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52.0
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8 different food items over 1 day
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Fewer than 4 items over 1 day
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1996
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FOOD GROUP
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Average
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Percent
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Perfect
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AND
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score
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receiving
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score
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Score
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DIETARY
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on one
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score
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of 10 1
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of zero
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GUIDELINE
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day
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of 10
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Healthy Eating Index
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63.8
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2
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12.2
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(X)
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(X)
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Grains 3
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6.7
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22.2
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6-11 servings
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No servings
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Vegetables 4
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6.3
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31.8
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3-5 servings
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No servings
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Fruits 4
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3.8
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17.1
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2-4 servings
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No servings
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Milk 5
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5.4
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25.5
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2-3 servings
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No servings
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Meat 6
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6.4
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26.4
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2-3 servings
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No servings
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Total fat 7
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6.9
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37.5
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30% or less energy from fat
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45% or more energy from fat
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Saturated fat 7
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6.4
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40.1
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Less than 10% energy from saturated fat
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15% or more energy from saturated fat
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Cholesterol
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7.9
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71.9
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300 mg. or less
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450 mg. or more
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Sodium
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6.3
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34.7
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2,400 mg. or less
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4,800 mg or more
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Variety 8
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7.6
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53.0
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8 different food items over 1 day
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Fewer than 4 items over 1 day
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X Not applicable.
1 Depends on recommended energy intake. All amounts listed are based ona per day basis.
2 Percent receiving a score of 80 or higher.
3 One serving: a slice of bread, one-half cup of cooked pasta, orone-half cup of cooked cereal grains.
4 One serving: one-half cup of cooked vegetables, 1 cup of raw leafyvegetables, or one-half cup of raw nonleafy chopped vegetables.Fruits are similar.
5 One serving: one cup of milk or equivalent.
6 Includes eggs, nuts, and some legumes. One serving: 2.5 ounces of leanmeat or equivalent.
7 Consumption of specified fat as a percentage of total food energy intake.
8 Amount of variety in a person's diet over a 1-day period.
Source: U.S. Department of Agriculture, Center for Nutrition Policy andPromotion, unpublished data.
http://www.usda.gov/cnpp/
https://allcountries.org/uscensus/234_healthy_eating_indexes_by_selected_food.html
These tables are based on figures supplied by the United States Census Bureau, U.S. Department of Commerce and are subject to revision by the Census Bureau.
Copyright © 2019 Photius Coutsoukis and Information Technology Associates, all rights reserved.
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