What is one characteristic of a low-quality diet according to HEI?

A low-quality diet is often characterized by a lack of variety, particularly when it comes to vegetables. Low vegetable variety means that an individual's diet may be missing out on a range of nutrients and phytochemicals that different vegetables provide. Diverse vegetable consumption is linked to a host of health benefits, including lower risks of chronic diseases. Thus, diets that do not incorporate a wide range of vegetables can be seen as lacking in quality, as they fail to deliver the full spectrum of necessary vitamins, minerals, and other beneficial compounds that contribute to overall health.

In contrast, options like high fruit intake, increased fiber, and high protein sources can be associated with a healthier dietary pattern. High fruit intake typically indicates a better diet, indicating a variety of vitamins and minerals. Increased fiber is beneficial for digestive health and can help in managing weight and blood sugar levels, while high protein sources from healthy sources can support muscle health and overall metabolism. Therefore, the characteristic of low vegetable variety distinctly highlights a key flaw in the quality of the diet.