Introduction to the Healthy Eating Index-2005
The Healthy Eating Index (HEI) is a measure of diet quality used for surveillance and research in the United States. The HEI-2005, or Hei 2005 score, was an update aligned with the 2005 Dietary Guidelines for Americans (DGA) and MyPyramid food guidance system. It allowed for the evaluation of dietary patterns with a scoring system up to 100 points, reflecting adherence to guidelines. The index considered both the intake of nutrient-dense foods and moderation of foods high in solid fats, alcohol, added sugars (SoFAAS), saturated fat, and sodium. Scores were calculated on a density basis (per 1,000 kcal) for comparison across different energy intakes. The HEI-2005 was validated as a diet quality measure.
The 12 Components of the HEI-2005 Score
The Hei 2005 score is based on 12 components, including nine for adequacy and three for moderation, totaling a maximum of 100 points. Component scores are based on intake standards per 1,000 kcal, and the total score is the sum of these 12 component scores. {Link: USDA https://www.fns.usda.gov/sites/default/files/healthy_eating_index/healthyeatingindex2005factsheet.pdf} provides details on the maximum points for each component.
Calculation and Interpretation of the Hei 2005 Score
Calculating the HEI-2005 score for a population typically uses dietary data, such as 24-hour dietary recalls. A higher overall score indicates a diet more aligned with the 2005 DGA. Studies showed the U.S. adult population generally did not reach maximum scores, highlighting areas for dietary improvement relative to the 2005 guidelines. {Link: PubMed Central https://pmc.ncbi.nlm.nih.gov/articles/PMC2581886/} discusses estimating mean HEI-2005 scores.
HEI-2005 vs. HEI-2010: A Comparative Analysis
The HEI has been updated, with versions like the HEI-2010 reflecting newer dietary guidelines. {Link: PubMed Central https://pmc.ncbi.nlm.nih.gov/articles/PMC3810369/} outlines the update to HEI-2010.
| Feature | HEI-2005 | HEI-2010 |
|---|---|---|
| Number of Components | 12 | 12 |
| Emphasis | Adherence to 2005 DGA and MyPyramid | Adherence to 2010 DGA, including new emphasis areas |
| Component Changes | Components included Dark Green and Orange Vegetables and Legumes, Oils, Saturated Fat, Total Grains | Components included Greens and Beans, Fatty Acids (replacing oils/sat fat), Refined Grains (replacing total grains), Seafood and Plant Proteins |
| Allocation of Legumes | Counted first toward Meat and Beans, then vegetables | Allocated to multiple components, including Greens and Beans and Seafood and Plant Proteins |
| Scoring Basis | Density-based (per 1,000 kcal) or percent of energy | Density-based (per 1,000 kcal) or percent of energy |
| Moderation Components | Saturated Fat, Sodium, SoFAAS | Refined Grains, Sodium, Empty Calories (renamed SoFAAS) |
Applications and Limitations
The Hei 2005 score was used in research to monitor diet quality, evaluate nutrition programs, and study links between diet and health. However, it had limitations. Designed for populations, it might not fully address individual needs. Its results could also be influenced by factors like socioeconomic status and food access. Because HEI versions change with new dietary recommendations, scores from different versions aren't directly comparable, which affects long-term trend analysis.
Conclusion
The Hei 2005 score was a key tool for assessing diet quality based on the 2005 Dietary Guidelines. With 12 components for adequacy and moderation, it offered a quantitative way to monitor public health diets and conduct research. Although newer versions exist to match updated nutritional science, the HEI-2005 remains an important part of dietary assessment history. Understanding it provides insight into past nutritional measurement and the evolving nature of dietary advice.
Learn more about the history of dietary assessment tools at the {Link: National Cancer Institute https://epi.grants.cancer.gov/hei/}.
