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. 2013 Apr;113(4):569-80.
doi: 10.1016/j.jand.2012.12.016. Epub 2013 Feb 13.

Update of the Healthy Eating Index: HEI-2010

Patricia M Guenther  1 , Kellie O Casavale, Jill Reedy, Sharon I Kirkpatrick, Hazel A B Hiza, Kevin J Kuczynski, Lisa L Kahle, Susan M Krebs-Smith
Affiliations

Update of the Healthy Eating Index: HEI-2010

Patricia M Guenther et al. J Acad Nutr Diet. 2013 Apr.

Erratum in

  • J Acad Nutr Diet. 2016 Jan;116(1):170

Abstract

The Healthy Eating Index (HEI) is a measure of diet quality in terms of conformance with federal dietary guidance. Publication of the 2010 Dietary Guidelines for Americans prompted an interagency working group to update the HEI. The HEI-2010 retains several features of the 2005 version: (a) it has 12 components, many unchanged, including nine adequacy and three moderation components; (b) it uses a density approach to set standards, eg, per 1,000 calories or as a percentage of calories; and (c) it employs least-restrictive standards; ie, those that are easiest to achieve among recommendations that vary by energy level, sex, and/or age. Changes to the index include: (a) the Greens and Beans component replaces Dark Green and Orange Vegetables and Legumes; (b) Seafood and Plant Proteins has been added to capture specific choices from the protein group; (c) Fatty Acids, a ratio of polyunsaturated and monounsaturated to saturated fatty acids, replaces Oils and Saturated Fat to acknowledge the recommendation to replace saturated fat with monounsaturated and polyunsaturated fatty acids; and (d) a moderation component, Refined Grains, replaces the adequacy component, Total Grains, to assess overconsumption. The HEI-2010 captures the key recommendations of the 2010 Dietary Guidelines and, like earlier versions, will be used to assess the diet quality of the US population and subpopulations, evaluate interventions, research dietary patterns, and evaluate various aspects of the food environment.

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Figures

Figure 1
Figure 1
Key features of the Healthy Eating Index and guiding principles for the 2010 update
Figure 2
Figure 2
Healthy Eating Index-2010 (HEI-2010) components mapped to the key dietary recommendations of the Dietary Guidelines for Americans, 20101
Figure 2
Figure 2
Healthy Eating Index-2010 (HEI-2010) components mapped to the key dietary recommendations of the Dietary Guidelines for Americans, 20101
Figure 2
Figure 2
Healthy Eating Index-2010 (HEI-2010) components mapped to the key dietary recommendations of the Dietary Guidelines for Americans, 20101
Figure 2
Figure 2
Healthy Eating Index-2010 (HEI-2010) components mapped to the key dietary recommendations of the Dietary Guidelines for Americans, 20101
Figure 2
Figure 2
Healthy Eating Index-2010 (HEI-2010) components mapped to the key dietary recommendations of the Dietary Guidelines for Americans, 20101
Figure 3
Figure 3
Food groups and subgroups of the USDA Food Patterns, alcohol, and nutrients that contribute to the components of the Healthy Eating Index-2010. 1Includes all milk products, such as fluid milk, yogurt, and cheese, and fortified soy beverages. 2Fat is counted as solid fat. 3Includes nuts, seeds, and soy products (other than beverages). 4Included as a ratio of poly- and monounsaturated fatty acids to saturated fatty acids. 5Only alcohol beyond a moderate amount is considered to be empty calories.
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References

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