Development of the Healthy Eating Index-2005

Development of the Healthy Eating Index-2005

Patricia M. Guenther, PhD, RD: US Department of Agriculture, Center for Nutrition Policy and Promotion

Jill Reedy, PhD, RD: National Cancer Institute (NCI)Susan M. Krebs-Smith, PhD, RD: NCI

Guenther PM, et al. J Am Diet Assoc. 2008; 108 (Nov).

JOURNAL OF THEAMERICAN DIETETICASSOCIATION



Purpose of this project


• Revise Healthy Eating Index

to conform to 2005 Dietary

Guidelines for Americans



From science to assessment


Healthy Eating Index-2005



Original Healthy Eating Index


• Released in 1995 • 10 components

– 5 adequacy—major food groups– 4 moderation—sodium and 3 fat-related– Variety—number of different foods eaten,

regardless of food group

• Based on absolute intakes



Healthy Eating Index-2005


• Total Fruit (includes juice)

• Whole Fruit (excludes juice)

• Total Vegetables

• Dark Green and Orange Vegetables and Legumes (when not counted as meat)

• Total Grains

• Whole Grains

• Milk (all milk products, soy beverages)

• Meat & Beans

• Oils (includes oils in fish, nuts, seeds)

• Saturated Fat

• Sodium

• Calories from Solid fats (includes milk fat), Alcoholic beverages and Added Sugars (SoFAAS)



Component maximum scores


• Total Fruit (5)• Whole Fruit (5)• Total Vegetables• Dark Green and Orange

Vegetables and Legumes (5)• Total Grains (5)• Whole Grains (5)

• Milk (10)• Meat & Beans (10)• Oils (10)• Saturated Fat (10)• Sodium (10)• Calories from Solid Fats,

Alcoholic beverages and Added Sugars (SoFAAS) (20)



Density approach


• Density standards– Express recommended amounts per 1000 calories

or percentage of energy

• True to pattern intentions

• Assesses the mix of foods

• No need to determine an individual’s appropriate calorie level



Complementary measures


• Biomarkers of long term energy balance– Body Mass Index– Waist circumference

• Physical activity



Scoring standards


• Adequacy components – Maximum scores based on MyPyramid

recommendations– Minimum scores based on zero intake

• Moderation components– Maximum scores based on scientific standards– Minimum scores based on population

1-day distributions



Total Grains scoring standard Based on MyPyramid recommendations




Saturated Fat scoring standardsBased on 1-day distribution


3% 20%7%10 points

10%8 points 0 points

15%

Percent of energy from saturated fat



Discretionary calories


• Introduced by 2005 Dietary Guidelines Advisory Committee– “Difference between total energy requirements and

energy consumed to meet recommended nutrient intakes”– Always includes solid fats, alcoholic beverages and

added sugars– Includes MyPyramid food groups above recommended

amounts (e.g., grains and meat)



Proxy measure for discretionary calories


• Calories from Solid Fats, Alcoholic beverages and Added Sugars– Represents a subset of all discretionary calories– Does not cover intakes above recommended

amounts of MyPyramid food groups– Standards based on discretionary calorie

allowances and population 1-day distributions



Calories from Solid Fats, Alcohol and Added Sugars Maximum score based on discretionary calorie allowances





20% 50%10% 70%20%20 points

50%0 points

Percent of energy from Solid Fat, Alcohol and Added Sugars

Calories from Solid Fats, Alcohol and Added Sugars Minimum score based on 1-day distribution



Conclusion


• The Healthy Eating Index-2005 is a tool for assessing diet quality according to 2005 Dietary Guidelines for Americans

• Potential applications– Monitor diet quality of populations– Use as a research tool – Evaluate nutrition interventions



From science to assessment


Healthy Eating Index-2005 www.cnpp.usda.gov/HealthyEatingIndex

Development of the Healthy Eating Index-2005

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