Research Article
A Randomized Clinical Trial of Nutrition Education for Improvement of Diet Quality and Inflammation in Iranian Obese Women
Table 6
Healthy eating index components and standards for scoring.
| Component | Maximum points | Standard for maximum score | Standard for minimum score of zero |
| Total fruit (includes 100% juice) | 5 | ≥0.8 cup/1000 kcal | No fruit | Whole fruit (not juice) | 5 | ≥0.4 cup/1000 kcal | No whole fruit | Total vegetables | 5 | ≥1.1 cups/1000 kcal | No vegetables | Dark green and orange vegetables and legumes | 5 | ≥0.4 cup/1000 kcal | No dark green or orange vegetables or legumes | Total grains | 5 | ≥3.0 cups/1000 kcal | No grains | Whole grains | 5 | ≥1.5 oz/1000 kcal | No whole grains | Milk | 10 | ≥1.3 cups/1000 kcal | No milk | Meat and beans | 10 | ≥2.5 oz/1000 kcal | No meat or beans | Oils | 10 | ≥12 grams/1000 kcal | No oil | Saturated fat | 10 | ≤7% of energy | ≥15% of energy | Sodium | 10 | ≤0.7 gram/1000 kcal | ≥2.0 grams/1000 kcal | Calories from solid fat, alcohol, and added sugar (SoFAAS) | 20 | ≤20% of energy | ≥50% of energy |
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