In the HEI-2015, the maximum score for fatty acids is achieved when the ratio of (polyunsaturated fatty acids + monounsaturated fatty acids) to saturated fatty acids is greater than or equal to 2.5, while the minimum score is achieved when this ratio is less than or equal to 1.2.

Authors

• Person: Arimond M, Deitchler M Organization: nutritionalassessment.org
  Dietary Guidelines and Quality - Principles of Nutritional Assessment

Sources

• Dietary Guidelines and Quality - Principles of Nutritional Assessment nutritionalassessment.org Arimond M, Deitchler M · nutritionalassessment.org via serper

Referenced by nodes (2)

• fatty acids concept
• polyunsaturated fatty acids concept