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Many nutrtional rating systems are are in use
Glycemic index[edit]
Glycemic index is a ranking of how quickly food is metabolized into glucose when digested. It compares available carbohydrates gram for gram in individual foods, providing a numerical, evidence-based index of postprandial (post-meal) glycemia. The concept was invented by Dr. David J. Jenkins and colleagues in 1981 at the University of Toronto.[1]
The glycemic load (GL) of food is a number that estimates how much the food will raise a person's blood glucose level after eating it.
Guiding Stars[edit]
Guiding Stars is patented food rating system that rates food based on nutrient density using a scientific algorithm. Foods are credited for vitamins, minerals, dietary fibre, whole grains, and Omega-3 fatty acids, and debited for saturated fats, trans fats, added sodium and added sugar. Rated foods are marked with tags indicating one, two or three stars. The program first launched a Hannaford Supermarkets in 2006, and is currently found in about 1,900 supermarkets in the US and Canada. Guiding Stars has also expanded into public schools, colleges and hospitals.[2]
The evidence-based proprietary algorithm is based on the dietary guidelines and recommendations of regulatory and health organizations including the US Food and Drug Administration, the US Department of Agriculture, and the World Health Organization. It was developed by a scientific advisory panel composed of experts in nutrition and health from Dartmouth College, Harvard University, Tufts University, University of North Carolina and other colleges.[2]
Nutripoints[edit]
Nutripoints[3] is a system for rating foods on a numerical scale for their overall nutritional value. The method is based on an analysis of 26 positive (such as vitamins, minerals, protein, fiber) and negative factors (such as cholesterol, saturated fat, sugar, sodium) compared to the calories in the food. The overall Nutripoint score of the food is the result. The higher the value, the more nutrition per calorie (nutrient density) and the least negative factors in the food. Thus, the higher the Nutripoint score, the better the food for overall health. The system rates 3600+ foods including basic foods like apples and oranges, fast-foods, and brand-name foods.
Nutripoints was developed by Dr. Roy E. Vartabedian (a Doctor of Public Health) in the 1980s and was released to the general public in 1990 with his book, 'Nutripoints,' published in 13 countries and 10 languages worldwide. The food rating system is part of an overall program designed to help people measure, balance, and upgrade their diet's nutritional quality for overall health improvement and well-being.[4]
Nutrition iQ[edit]
The Nutrition iQ program is a joint venture of the Joslin Clinic and multi-banner supermarket operator Supervalu. The labeling system consists of color-coded tags denoting a food product's superior status with respect to attributes such as vitamin and mineral content, fiber content, 100% juice content, Omega-3 or low saturated fat content, whole grain content, calcium content, protein content, low or reduced sodium content and low or reduced caloric content. The first phase of the program launched in 2009 covering center store food products, with coverage of fresh food departments rolling out in 2011.[5]
NuVal®[edit]
The NuVal Nutritional Scoring System[6] ranks foods on a scale of 1 to 100; the higher the NuVal Score, the more nutritious the food. The system is currently available in more 2,000 supermarkets across the U.S. in 31 states. The system is also found in school cafeterias in Minnesota, Missouri, Tennessee, and Connecticut. The system is endorsed by the American College of Preventive Medicine and a recent study [7] from the Harvard School of Public Health has concluded that people who eat food with more favorable NuVal Scores have a lower risk of chronic disease and have a better chance of living a longer, healthier life.
The NuVal System is marketed by NuVal LLC, a joint venture formed in 2008 by Topco Associates, LLC[8] of Elk Grove Village, IL, a private label cooperative, and Griffin Hospital[9] of Derby, Connecticut, a non-profit community hospital.
Aggregate Nutrient Density Index (ANDI)[edit]
The Aggregate Nutrient Density Index is a score assigned to whole foods that contain the highest nutrients per calorie. Each of these whole foods is given a score based on the equation H=N/C, which is that the health of a food is equal to the nutrients it delivers per calorie. Each ANDI score is based on a possible score of 1,000-0, with 1,000 being the most nutrient dense and 0 being the least nutrient dense. Kale, mustard greens, collard greens, and watercress all receive a score of 1,000 using the H=N/C equation, while foods like meat, seafood, and dairy products receive scores below 50.
POINTS Food System[edit]
Weight Watchers developed the POINTS Food System for use with their Flex Plan. Healthy weight control is the primary objective of the system. The system is designed to allow customers to eat any food while tracking the number of points for each food consumed. Members try to keep to their POINTS Target, a number of points for a given time frame. The daily POINTS Target is personalized based on members' height, weight and other factors, such as gender. A weekly allowance for points is also established to provide for special occasions, mistakes, etc.[10]
Naturally Nutrient Rich (NNR)[edit]
Developed by Adam Drewnowski, University of Washington, NNR[11] 'is based on mean percentage daily values (DVs) for 14 nutrients in 2000 kcal food, can be used to assign nutrient density values to foods within and across food groups. Use of the NNR score allows consumers to identify and select nutrient-dense foods while permitting some flexibility where the discretionary calories are concerned.'
ReViVer Score[edit]
Developed by ReViVer, a nutritionally-oriented restaurant in New York City,[12] the ReViVer Score expresses the nutrient density of menu items from a variety of fast food and casual restaurants, based on the amount of 10 nutrients (Vitamins A, C, and E, folate, calcium, magnesium, potassium, iron, fiber, and omega-3 fats) per calorie. A score of 100 indicates that the meal provides at least 100% of the recommended daily intake for all ten nutrients, proportionate to the energy (calorie) content of the meal.[13] The score allows consumers to compare the nutritional quality of various restaurant offerings with similar calorie content.
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