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Table 1 The scoring system of the Chinese Healthy Eating Index (CHEI)1

From: Longitudinal trajectories of diet quality and subsequent mortality among Chinese adults: results from the China health and nutrition survey 1997–2015

Component

Score3

0 (Min cutoff)

5 (Max cutoff)

10 (Max cutoff)4

Adequacy

 Total grains

0

≥2.5 SP/1000 kcal

/

 Whole grains and mixed beans

0

≥0.6 SP/1000 kcal

/

 Tubers

0

≥0.3 SP/1000 kcal

/

 Total vegetables

0

≥1.9 SP/1000 kcal

/

 Dark vegetables

0

≥0.9 SP/1000 kcal

/

 Fruits

0

 

≥1.1 SP/1000 kcal

 Dairy

0

≥0.5 SP/1000 kcal

/

 Soybeans

0

≥0.4 SP/1000 kcal

/

 Fish and seafood

0

≥0.6 SP/1000 kcal

/

 Poultry

0

≥0.3 SP/1000 kcal

/

 Eggs

0

≥0.5 SP/1000 kcal

/

 Seeds and nuts

0

≥0.4 SP/1000 kcal

/

Limitation

 Red meat

≥3.5 SP/1000 kcal

≤0.4 SP/1000 kcal

/

 Cooking oils

≥32.6 g/1000 kcal

 

≤15.6 g/1000 kcal

 Sodium

≥3608 mg/1000 kcal

 

≤1000 mg/1000 kcal

 Added sugars

≥20% of energy

≤10% of energy

/

 Alcohol2

≥60 g (men) or ≥40 g (women)

≤25 g (men) or ≤15 g (women)

/

  1. 1Cite from: Yuan YQ, Li F, Dong RH, Chen JS, He GS, Li SG, et al. The development of a chinese healthy eating index and its application in the general population. Nutrients. 2017;9:1–18
  2. 2Children, adolescents, pregnant and lactating women who consumed alcohol get the score of zero for alcohol
  3. 3SP standardized portion. SP and the cutoffs were based on the Dietary Guidelines for Chinese (DGC-2016). Scores for amounts between the cutoffs were prorated linearly
  4. 4Ten is the maximum cutoff for fruits, cooking oils and sodium, while five is the maximum cutoff for other components