Nutritional rating systems

Nutritional rating systems are methods of ranking or rating food products or food categories to communicate the nutritional value of food in a simplified manner to a target audience. Rating systems are developed by governments, nonprofit organizations, or private institutions and companies.

The methods may use point systems to rank or rate foods for general nutritional value or they may rate specific food attributes such as cholesterol content. Graphics or other symbols may be used to communicate the ratings to the target audience.

Nutritional rating systems differ from nutritional labeling in that they attempt to simplify food choices, rather than listing specific amounts of nutrients or ingredients. Dietary guidelines are similar to nutritional rating systems in that they attempt to simplify the communication of nutritional information, however, they do not rate individual food products.

Systems in use today

Glycemic index

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.