Average C-HEI 2005 and component scores of men and women in the CARTaGENE Cohort Nutrition Study
| Component | Range of scores | Scoring criteria* | All participants (N=9379) | Men (N=4212) | Women (N=5167) | |||
| Mean (SD) | % with max score | Mean (SD) | % with max score | Mean (SD) | % with max score | |||
| Overall C-HEI 2005 | 0–100 | 61.5 (14.0) | – | 57.0 (14.1) | - | 65.2 (12.8) | - | |
| Adequacy† | 0–60 | |||||||
| Total vegetables and fruit | 0–10 | Min: 0 Max: 4–10 servings | 7.8 (2.6) | 42.7 | 7.5 (2.8) | 38.3 | 8.1 (2.4) | 46.2 |
| Whole fruit | 0–5 | Min: 0 Max: 0.8–2.1 servings (21% of recommendations for total vegetables and fruit) | 4.0 (1.5) | 57.9 | 3.7 (1.7) | 48.4 | 4.3 (1.3) | 65.7 |
| Dark green and orange vegetables | 0–5 | Min: 0 Max: 0.8–2.1 servings (21% of recommendations for total vegetables and fruit) | 3.3 (1.8) | 38.4 | 3.0 (1.8) | 31.8 | 3.6 (1.6) | 43.8 |
| Total grain products | 0–5 | Min: 0 Max: 3–8 servings | 2.4 (1.5) | 8.9 | 2.4 (1.5) | 10.3 | 2.4 (1.4) | 7.7 |
| Whole grains | 0–5 | Min: 0 Max: 1.5–4 servings (50% of recommendation for total grain products) | 0.9 (1.2) | 2.8 | 1.0 (1.3) | 3.9 | 0.9 (1.0) | 1.9 |
| Milk and alternatives | 0–10 | Min: 0 Max: 2–4 servings | 5.4 (3.2) | 19.3 | 5.2 (3.3) | 18.2 | 5.6 (3.2) | 20.2 |
| Meat and alternatives | 0–10 | Min: 0 Max: 1–3 servings (75–225 g) | 6.3 (3.4) | 26.7 | 5.7 (3.4) | 19.5 | 6.9 (3.3) | 32.6 |
| Unsaturated fats | 0 –10 | Min: 0 Max: 30–45 g | 8.0 (2.9) | 50.9 | 7.3 (3.2) | 39.9 | 8.5 (2.5) | 59.8 |
| Moderation‡ | 0–40 | |||||||
| Saturated fats | 8–10 0–8 | 7% to 10% of total energy intake 10% to≥15% of total energy intake | 6.7 (3.0) | 14.6 | 6.7 (3.0) | 15.9 | 6.6 (3.1) | 13.5 |
| Sodium | 8–10 0–8 | <AI level to tolerable upper intake (TUI) level TUI level to 2 x TUI level | 6.5 (3.2) | 13.8 | 6 (3.5) | 15.0 | 7.0 (2.9) | 12.8 |
| Other food | 0–20 | Min: ≤5% of total energy intake Max: ≥40% of total energy intake | 10.2 (5.7) | 2.3 | 8.7 (5.8) | 1.9 | 11.4 (5.4) | 2.6 |
*According to age and sex, as specified in Canada’s Food Guide.
†For adequacy components, 0 point for minimum or less, 5 or 10 maximum or more and proportional for amounts between minimum and maximum.
‡For moderation components, 10 or 20 points for minimum or less, 0 points for maximum or more and proportionally between minimum and maximum.
C-HEI, Canadian Healthy Eating Index.