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Cited by 1,360

The DOI matches its Crossref record; 4 of the 4 references it cites were found in a registry or an index.

Update of the Healthy Eating Index: HEI-2010

Open access
Guenther, Patricia M., Casavale, Kellie O., Reedy, Jill, Kirkpatrick, Sharon I., Hiza, Hazel A.B., Kuczynski, Kevin J., Kahle, Lisa L., Krebs-Smith, Susan M.·2013·Journal of the Academy of Nutrition and Dietetics
DOI 10.1016/j.jand.2012.12.016
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Abstract

The Healthy Eating Index (HEI) is a measure of diet quality in terms of conformance with federal dietary guidance. Publication of the Dietary Guidelines for Americans, 2010 prompted an interagency working group to update the HEI. The HEI-2010 retains several features of the 2005 version: (1) it has 12 components, many unchanged, including 9 adequacy and 3 moderation components; (2) it uses a density approach to set standards, e.g., per 1000 calories or as a percent of calories; and (3) it employs least-restrictive standards, i.e., those that are easiest to achieve among recommendations that vary by energy level, sex, and/or age. Changes to the index include: (1) Greens and Beans replaces Dark Green and Orange Vegetables and Legumes; (2) Seafood and Plant Proteins has been added to capture specific choices from the protein group; (3) Fatty Acids, a ratio of poly- and mono-unsaturated to saturated fatty acids, replaces Oils and Saturated Fat to acknowledge the recommendation to replace saturated fat with mono-and polyunsaturated fatty acids; and (4) a moderation component, Refined Grains, replaces the adequacy component, Total Grains, to assess over-consumption. The HEI-2010 captures the key recommendations of the 2010 Dietary Guidelines and, like earlier versions, will be used to assess the diet quality of the U.S. population and subpopulations, in evaluating interventions, in dietary patterns research, and to evaluate various aspects of the food environment.

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Metadata

Authors
Guenther, P. M., Casavale, K. O., Reedy, J., Kirkpatrick, S. I., Hiza, H. A. B., Kuczynski, K. J., Kahle, L. L., & Krebs-Smith, S. M.
Venue
Journal of the Academy of Nutrition and Dietetics
Publisher
Elsevier BV
Published
2013-04
Volume
113
Issue
4
Pages
569-580
ISSN
2212-2672 (ISSN-L)
DOI
10.1016/j.jand.2012.12.016
OpenAlex
W2065599469
Cited by
1,360
References
4
FWCI
102.42
Type
journal article
Language
en
Open access
green

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