Development of the Healthy Eating Index-2005. J Am Diet Assoc 108;1896-1901

Center for Nutrition Policy and Promotion, US Department of Agriculture, 3101 Park Center Drive, Suite 1034, Alexandria, VA 22302, USA.
Journal of the American Dietetic Association (Impact Factor: 3.92). 12/2008; 108(11):1896-901. DOI: 10.1016/j.jada.2008.08.016
Source: PubMed


The Healthy Eating Index (HEI) is a measure of diet quality as specified by Federal dietary guidance, and publication of the Dietary Guidelines for Americans 2005 necessitated its revision. An interagency working group based the HEI-2005 on the food patterns found in My-Pyramid. Diets that meet the least restrictive of the food-group recommendations, expressed on a per 1,000 calorie basis, receive maximum scores for the nine adequacy components of the index: total fruit (5 points), whole fruit (5 points), total vegetables (5 points), dark green and orange vegetables and legumes (5 points), total grains (5 points), whole grains (5 points), milk (10 points), meat and beans (10 points), and oils (10 points). Lesser amounts are pro-rated linearly. Population probability densities were examined when setting the standards for minimum and maximum scores for the three moderation components: saturated fat (10 points), sodium (10 points), and calories from solid fats, alcoholic beverages (ie, beer, wine, and distilled spirits), and added sugars (20 points). Calories from solid fats, alcoholic beverages, and added sugars is a proxy for the discretionary calorie allowance. The 2005 Dietary Guideline for saturated fat and the Adequate Intake and Tolerable Upper Intake Level for sodium, expressed per 1,000 calories, were used when setting the standards for those components. Intakes between the maximum and minimum standards are pro-rated. The HEI-2005 is a measure of diet quality as described by the key diet-related recommendations of the 2005 Dietary Guidelines. It has a variety of potential uses, including monitoring the diet quality of the US population and subpopulations, evaluation of interventions, and research.

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Available from: Patricia M. Guenther, Apr 14, 2015
    • "Dietary intake was calculated using Diet- plan6. Diet quality of the participants was assessed using the Healthy Eating Index (HEI-2005), which was developed by the U.S Department of Agriculture (USDA) [12] and has been used in a UK population previously [13]. The HEI-2005 evaluates the overall quality of the diet through the identification of 10 dietary components. "
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    • "quality are examined. BDietary quality^ has been described as having at least two basic components: adequacy of healthpromoting foods, food groups and nutrients; and moderation of foods, food groups and nutrients linked with poor health outcomes (Guenther et al. 2008). Agricultural GDP growth is associated with faster reductions in undernutrition, and also faster increases in overweight and obesity than nonagricultural GDP growth (Webb and Block 2012). "
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    • "DGA-2005, an updated version of DGA, was published with new concepts of diet in 2005 [12],emphasizing on important aspects of diet quality such as whole grain, various types of vegetables and specific types of fat, and introducing the new concept of " discretionary calories " . The Healthy Eating Index-2005 (HEI-2005), developed by revision of the original HEI, measures diet quality based on the key dietary recommendations of the DGA-2005 [13]. One study has shown a reverse relationship between MetS prevalence and HEI scores in US adolescents [14]; it has also been reported that higher HEI score was associated with decrease in number of MetS risk factors presented in children and adolescents in Crete [1]. "
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