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