Healthy Eating Index-2005 (HEI-2005) My Pyramid Equivalents Database 2.0 (MPED 2.0) Guidelines for computing the AHEI-2010

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1 Healthy Eating Index-2005 (HEI-2005) My Pyramid Equivalents Database 2.0 (MPED 2.0) Guidelines for computing the AHEI-2010 The Healthy Eating Index-2005 (HEI-2005) is a measure of diet quality that assesses conformance to Federal dietary guidance. The original HEI was created by the U.S. Department of Agriculture (USDA) in Release of new Dietary Guidelines for Americans in 2005 motivated a revision of the HEI to the HEI The food group standards are based on the recommendations found in MyPyramid (see Britten et al., Journal of Nutrition Education and Behavior 38(6S) S78-S92). The HEI-2005 construct elements are presented in the USDA Center for Nutrition Policy and Promotion (CNPP) Fact Sheet No. 1 December 2006: Healthy Eating Index-2005 (healthyeatingindex2005factsheet.pdf) The HEI 2005 components and total score have been computed as a WHI FFQ nutrient variable. See variable list at end of this documentation. Addition of the MyPyramid Equivalents Database 2.0 (MPED 2.0) Variables to the WHI FFQ for construction of the HEI-2005 The Nutrition Assessment Shared Resource (NASR) of the Fred Hutchinson Cancer Research Center has added the MyPyramid Equivalents 2.0 to the nutrient database for the WHI FFQ as additional nutrients. Appending MyPyramid Equivalents to the WHI FFQ Nutrient Database The MyPyramid Equivalents Database 2.0 (MPED) includes 32 per 100 grams equivalent measures (see Table) for 7,752 different foods. For more information on the dataset see MyPyramid Equivalents Database, 2.0 for USDA Survey Foods, : Documentation and User Guide. It is currently available on the USDA website ( Each food has a food code and a modification code that together uniquely define the food in the dataset. The listing below summarizes NASR coding rules that were used in the matching process when direct matches were not available. Issue No MPED food available for many spices and seasonings. No MPED food available for several dry ingredients (e.g. corn flour, pudding mix). MPED foods often have information about whether and what type of fat was added in cooking. MPED provides information about specific cooking method, but no cooking method is noted for the NDSR component (e.g. the NDSR component steak beef, chuck, no visible fat eaten does not include information about how the steak was cooked). Coding Rule If spice/seasoning has minimal nutritional value, code as missing. Match these foods at the recipe level rather than at the component-level. The NDSR component-level data has fat as a separate component so use the MPED food with no fat added where this is an option. The fat in the line item is matched separately. Where available, choose no fat added or NS as to cooking method for the MPED food. 1

2 Table: MPED 2.0 Variables Field Name G_TOTAL G_WHL G_NWHL V_TOTAL V_DRKGR V_ORANGE V_POTATO V_STARCY V_TOMATO V_OTHER F_TOTAL F_CITMLB F_OTHER D_TOTAL D_MILK D_YOGURT D_CHEESE M_MPF M_MEAT M_ORGAN M_FRANK Description. Total number of ounce equivalents from the grains group Number of ounce equivalents of whole grains from the grains group Number of ounce equivalents of non-whole grains (refined grains) from the grains group Total number of cup equivalents from the vegetables group. Includes cup equivalents from: V_DRKGR, V_ORANGE, V_POTATO, V_STARCY, V_TOMATO, and V_OTHER NOTE: V_TOTAL does not include cup equivalents from dry beans and peas (variable LEGUMES). Dry beans and peas can count toward equivalents from either the vegetables or meat and beans group (but not double counted in both) according to USDA's MyPyramid Food Guidance System Number of cup equivalents of dark-green vegetables Number of cup equivalents of orange vegetables Number of cup equivalents of white potatoes Number of cup equivalents of other starchy vegetables, excluding dry beans and peas (LEGUMES) and white potatoes (V_POTATO) Number of cup equivalents of tomatoes Number of cup equivalents of other vegetables, not dark-green (V_DRKGR), orange (V_ORANGE), white potatoes (V_POTATO), other starchy vegetables (V_STARCHY), tomatoes (V_TOMATO), or dry beans or peas (LEGUMES) Total number of cup equivalents from the fruits group Number of cup equivalents of citrus fruits, melons, berries, and their juices Number of cup equivalents of fruits and juices, which are not citrus fruits, melons, berries, or their juices Total number of cup equivalents from the milk group Number of cup equivalents of milk Number of cup equivalents of yogurt Number of cup equivalents of cheese. Includes natural and processed cheese Ounces of cooked lean meat from beef, pork, veal, lamb, and game (M_MEAT); organ meats (M_ORGAN); frankfurters, sausages, and luncheon meat (M_FRANK); poultry (M_POULT); and fish and shellfish (M_FISH_HI and M_FISH_LO) Ounces of cooked lean meat from beef, pork, veal, lamb, and game, excludes lean meat organ meats (M_ORGAN) and frankfurters, sausages, and luncheon meat (M_FRANK) Ounces of cooked lean meat from all types of organ meats, including that from beef, pork, veal, lamb, game, poultry, and fish Ounces of cooked lean meat from frankfurters, sausages, and luncheon meats 2

3 Field Name M_POULT M_FISH_HI M_FISH_LO M_EGG M_SOY M_NUTSD LEGUMES DISCFAT_OIL DISCFAT_SOL ADD_SUG A_BEV Description. Ounces of cooked lean meat from chicken, turkey, and other poultry. Excludes poultry organ meats and poultry present in frankfurters, sausages, and luncheon meats Ounces of cooked lean meat from fish, shellfish, and other seafood that are high in the n-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) Ounces of cooked lean meat from fish, shellfish, and other seafood that are low in the n-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) Number of ounce equivalents, where one egg is one ounce equivalent of cooked lean meat. Includes eggs and egg substitutes Number of ounce equivalents from soybean products where one cup of soy milk, 1/4 cup of cubed tofu, 1/4 cup of soy nuts, and one ounce of meat analog are one ounce equivalent of cooked lean meat each Number of ounce equivalents of cooked lean meat from nuts and seeds, where ½ ounce of nuts and seeds is one ounce equivalent of cooked lean meat Number of cup equivalents of cooked dry beans and peas [In MPED 2.0, legumes are placed under vegetables and expressed in terms of cup equivalents. They can also be counted meat alternate. See Chapter 1 for guidelines and conversion factors for analyzing legumes as meat alternate.] Grams of discretionary oil from the foods in each of the five major MyPyramid food groups and oils Grams of discretionary solid fat from the foods in each of the five major MyPyramid food groups Teaspoon equivalents of added sugars, where one teaspoon is the quantity of sweetener that contains the same amount of total nutrient sugar as one teaspoon of table sugar. [Added sugars are defined as white sugar, brown sugar, raw sugar, corn syrup, corn syrup solids, high fructose corn syrup, malt syrup, maple syrup, pancake syrup, fructose sweetener, liquid fructose, honey, molasses, dextrose, and dextrin that are eaten separately or as ingredients from processed or prepared foods.] Total drinks of alcohol, where one drink is defined as 12 fluid ounces of beer, five fluid ounces of wine, and 1-1/2 fluid ounces of 80-proof distilled spirits 3

4 Additional Equivalent Variables Three non-juice fruit variables were added to the WHX nutrient database to facilitate calculations for the Healthy Eating Index These variables are listed below. Field Name F_NJ_TOTAL F_NJ_CITMLB F_NJ_OTHER Description Total number of cup equivalents from the non-juice fruits group Number of cup equivalents of non-juice citrus fruits, melons, and berries Number of cup equivalents of non-juice fruits, which are not citrus fruits, melons, or berries Non-juice Fruit Variables The following matched MPED foods were considered to have juice equivalents. Juice-related equivalents for them were excluded for the non-juice variables above. MPED Food Code MPED Mod Code MPED Food Description Flounder, cooked, NS as to cooking method Grapefruit juice, canned, bottled or in a carton Lemon juice, canned or bottled Orange juice, canned, bottled or in a carton Orange juice, frozen, not reconstituted Apple juice Grape juice Guava nectar Fruit punch, fruit drink, or fruitade, with vitamin C added The MPEDs components have been added to the WHI FFQ nutrient variables. See variable list at end of this documentation. Dietary Quality Indices A number of dietary quality indices may be computed from the MPEDs and FFQ nutrients. One example is the HEI-2005, which is available from the WHI FFQ. Another example is the Alternate Healthy Eating Index 2012 (Chiuve, Fung et al. 2012), which may be constructed from the MPEDs and nutrients that are among the WHI FFQ nutrient variables. The next page provides guidance for which WHI FFQ variables to select when constructing the AHEI Full documentation of the index is provided with the paper by Chiuve et al. ((Chiuve, Fung et al. 2012) 4

5 AHEI Vegetables (servings/day) MPEDs or FFQ Component Dark-green WHI Variable Name V_DRKGR Notes Orange Other starchy vegetables Tomatoes Other vegetables V_ORANGE V_STARCY V_TOMATO V_OTHER Fruit (servings/day) Total fruits F_NJ_TOTAL Use F_NJ_TOTAL from WHI MPEDs variables. This is the whole fruit (NJ = non-juice) variable. Whole grains (g/d) Whole-grains G_WHL Sugar-sweetened beverages and fruit juice, servings/day FFQ items and food groups Item #12: Orange or grapefruit juice, med serv/day. Item #13:Tang/Kool- Aid/Hi-C/other fruit drinks, med serv/day. Item #14:Other fruit juices, med serv/day. Item #116: Regular soft drinks (not diet), med serv/day Orange juice and grapefruit juice; Tang, Kool-Aid, Hi-C, and other fruit drinks; Other fruit juices such as apple, grape; Regular soft drinks (not diet) Use caution when including 100% fruit juices as the nutrition science community is not all in agreement that 100% fruit juices should be considered with sugarsweetened beverages. Nuts and legumes, servings/day Red/processed meat, servings/day Soybean products (tofu, meat analogs) Nuts and seeds Legumes Meat M_SOY M_NUTSD LEGUMES M_MEAT Frankfurters, Sausage, Processed Luncheon Meats M_FRANK 5

6 trans Fat (% of energy/day) Long-chain (n-3) fats (EPA + DHA), mg/d FFQ computed nutrients FFQ computed nutrients F60TF181 Dietary Trans Fatty Acid, 181T (g). Dietary Trans Fatty Acid, 182T (g). F60PF205 Dietary PFA 20:5, EPA (g).f60pf226 Dietary PFA 22:6, dha (g). Sum 18:1T and 18:2T. Manmade trans fa are typically 18:1 and 18:2. Multiply g fa by 9 for kcalories; divide kcalories by total kcalories. Sum 20:5 and 22:6. Divide total by 1000 to convert from grams to mg. PUFA (% energy) FFQ computed nutrients F60PFA Dietary Total PFA (g). Multiply g fa by 9 for kcalories; divide kcalories by total kcalories. Sodium (mg/d) FFQ computed nutrients F60SODUM Dietary Sodium (mg). Note that WHI FFQ does not collect data on salt added during cooking or at the table. Thus, the WHI FFQ is an incomplete assessment of sodium. Alcohol (drinks/day) Alcoholic beverages A_BEV 1 Chiuve SE, Fung TT, Rimm EB, Hu FB, et al. Alternative Dietary Indices Both Strongly Predict Risk of Chronic Disease. The Journal of nutrition. June 1, ;142(6):

7 WHI MPEDS and HEI Data File Contents HEI 2005_NHANES0102.SAS ( # Variable Type Len Format Informat Label Alphabetic List of Variables and Attributes 2 ADD_SUG Num MPED: Teaspoon equivalents of added sugars 3 A_BEV Num MPED: Total drinks of alcohol 4 DISCFAT_OIL Num MPED: Grams of discretionary Oil 5 DISCFAT_SOL Num MPED: Grams of discretionary Solid fat 6 D_CHEESE Num MPED: Number of cheese cup equivalents 7 D_MILK Num MPED: Number of milk cup equivalents 38 D_MILKISM Num 8 MPED: Number of milk cup equivalents (including soymilk) 8 D_TOTAL Num MPED: Total number of milk group (milk, yogurt & cheese) cup equivalents 9 D_YOGURT Num MPED: Number of yogurt cup equivalents 53 F60DAYS Num 8 F60 Days since randomization/enrollment 54 F60VTYP Num 8 F60VTYP. Visit Type 55 F60VY Num 8 Visit Year 10 F_CITMLB Num MPED: Number of citrus, melon, berry cup equivalents 11 F_NJ_CITMLB Num MPED: Number of non-juice citrus, melon, berry cup equivalents 12 F_NJ_OTHER Num MPED: Number of other non-juice fruit cup equivalents 13 F_NJ_TOTAL Num MPED: Total number of non-juice fruit cup equivalents 14 F_OTHER Num MPED: Number of other fruit cup equivalents 15 F_TOTAL Num MPED: Total number of fruit cup equivalents 16 G_NWHL Num MPED: Number of non-whole grain ounce equivalents 17 G_TOTAL Num MPED: Total number of grain ounce equivalents 18 G_WHL Num MPED: Number of whole grain ounce equivalents 40 HEI1 Num 8 HEI COMPONENT TOTAL FRUIT 41 HEI2 Num 8 HEI COMPONENT WHOLE FRUIT 46 HEI3 Num 8 HEI COMPONENT TOTAL VEGETABLES 47 HEI4 Num 8 HEI COMPONENT DARK GREEN & ORANGE VEG & LEGUMES 42 HEI5 Num 8 HEI COMPONENT TOTAL GRAINS 43 HEI6 Num 8 HEI COMPONENT WHOLE GRAINS 44 HEI7 Num 8 HEI COMPONENT MILK 45 HEI8 Num 8 HEI COMPONENT MEAT & BEANS 48 HEI9 Num 8 HEI COMPONENT OILS 49 HEI10 Num 8 HEI COMPONENT SATURATED FAT 50 HEI11 Num 8 HEI COMPONENT SODIUM 51 HEI12 Num 8 HEI COMPONENT CALORIES FROM SOLID FAT, ALCOHOL & ADDED SUGAR (SoFAAS) 52 HEI2005 Num 8 TOTAL HEI-2005 SCORE 1 ID Num 8 WHI Participant Common ID 19 LEGUMES Num MPED: Number of cooked dry beans and peas cup equivalents 20 M_EGG Num MPED: Oz equivalents of lean meat from eggs 21 M_FISH_HI Num MPED: Oz cooked lean meat from fish, other seafood high in Omega-3 22 M_FISH_LO Num MPED: Oz cooked lean meat from fish, other seafood low in Omega-3 23 M_FRANK Num MPED: Oz cooked lean meat from franks, sausages, luncheon meats 24 M_MEAT Num MPED: Oz cooked lean meat from beef, pork, veal, lamb, and game 25 M_MPF Num MPED: Oz cooked lean meat from meat, poultry, fish 26 M_NUTSD Num MPED: Oz equivalents of lean meat from nuts and seeds 27 M_ORGAN Num MPED: Oz cooked lean meat from organ meats 28 M_POULT Num MPED: Oz cooked lean meat from chicken, poultry, and other poultry 29 M_SOY Num MPED: Oz equivalents of lean meat from soy product 7

8 37 M_SOYESM Num 8 MPED: Oz equivalents of lean meat from soy product (excluding soymilk) 39 STATUS Num 8 STATUS. Analysis exclusion consideration status 30 V_DRKGR Num MPED: Number of dark-green vegetable cup equivalents 31 V_ORANGE Num MPED: Number of orange vegetable cup equivalents 32 V_OTHER Num MPED: Number of other vegetable cup equivalents 33 V_POTATO Num MPED: Number of white potato cup equivalents 34 V_STARCY Num MPED: Number of other starchy vegetable cup equivalents 35 V_TOMATO Num MPED: Number of tomato cup equivalents 36 V_TOTAL Num MPED: Total number of vegetable cup equivalents, excl legumes Chiuve, S. E., T. T. Fung, et al. (2012). "Alternative Dietary Indices Both Strongly Predict Risk of Chronic Disease." The Journal of Nutrition 142(6):