GoodGuide's Health ratings for food products are based on four attributes:
The nutritional value of the food, as characterized by a standard method of nutrient assessment called the “Ratio of Recommended to Restricted Nutrients” (RRR);
Indicators of whether levels of specific nutrients exceed public health guidelines;
The presence of potentially hazardous food additives; and
Indicators of various production practices that affect the quality of a food product.
The Ratio of Recommended to Restricted Nutrients (RRR) calculates the ratio of “good” to “bad” nutrients, essentially providing an overall picture of a food's nutrition profile. For most types of food, the list of recommended nutrients includes protein, calcium, iron, vitamin A, vitamin C, and fiber and the list of restricted nutrients includes calories, saturated fat, cholesterol, sugar, and sodium. For fresh fruits and vegetables, the recommended nutrients include fiber, protein, vitamin A, vitamin C, calcium and iron and the restricted nutrients include calories, saturated fat, cholesterol and sodium.
GoodGuide calculates the RRR value for each food based on the data published on a
product's nutrition fact panel. The RRR results are then translated onto
GoodGuide's standard scoring range of 0 - 10 according to the following rules: