|
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)
|
/
|
- 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
- 2Children, adolescents, pregnant and lactating women who consumed alcohol get the score of zero for alcohol
- 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
- 4Ten is the maximum cutoff for fruits, cooking oils and sodium, while five is the maximum cutoff for other components
