TABLE J-75HEI–2010 Components and Scoring System

HEI–2010 ComponentaMaximumStandard for Maximum ScoreStandard for Minimum Score of Zero
 Adequacy
Total fruitb5≥0.8 c-eq /1,000 kcalNo fruit
Whole fruitc5≥0.4 c-eq /1,000 kcalNo whole fruit
Total vegetablesd5≥1.1 c-eq /1,000 kcalNo vegetables
Greens and beansd5≥0.2 c-eq /1,000 kcalNo dark-green vegetables, beans, or peas
Whole grains10≥1.5 c-eq /1,000 kcalNo whole grains
Dairye10≥1.3 c-eq /1,000 kcalNo dairy
Total protein foodsf5≥2.5 c-eq /1,000 kcalNo protein foods
Seafood and plant proteinsf,g5≥0.8 c-eq /1,000 kcalNo seafood or plant proteins
Fatty acidsh10(PUFAs + MUFAs) /SFAs ≥2.5(PUFAs + MUFAs) /SFAs ≤1.2
 Moderation
Refined grains10≤1.8 oz-eq /1,000 kcal≥4.3 oz-eq /1,000 kcal
Sodium10≤1.1 g /1,000 kcal≥2.0 g /1,000 kcal
Empty caloriesi20≤19% of energy≥50% of energy

NOTES: c-eq = cup-equivalent; kcal = kilocalorie; oz-eq = ounce-equivalent; MUFAs = monounsaturated fatty acids; PUFAs = polyunsaturated fatty acids; SFAs = saturated fatty acids.

a

Intakes between the minimum and maximum standards are scored proportionately.

b

Includes 100 percent fruit juice.

c

Includes all forms except juice.

d

Includes any beans and peas not counted as total protein foods.

e

Includes all milk products such as fluid milk, yogurt, and cheese, and fortified soy beverages.

f

Beans and peas are included here (not with vegetables) when the total protein foods standard is otherwise not met.

g

Includes seafood, nuts, seeds, soy products (other than beverages) as well as beans and peas counted as Total Protein Foods.

h

Ratio of poly- and monounsaturated fatty acids (PUFAs and MUFAs) to saturated fatty acids (SFAs).

i

Calories from solid fats, alcohol, and added sugars; threshold for counting alcohol is >13 g /1,000 kcal.

From: Appendix J, Nutrient and Food Intake of WIC Subgroups: Analytical Methods and Results

Cover of Review of WIC Food Packages
Review of WIC Food Packages: Improving Balance and Choice: Final Report.
National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review WIC Food Packages.
Washington (DC): National Academies Press (US); 2017 May 1.
Copyright 2017 by the National Academy of Sciences. All rights reserved.

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