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Journal Publishes Science Behind Food Ratings

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By: Sean Moloughney

Editor, Nutraceuticals World

The algorithm for Guiding Stars, a storewide nutrition guidance program, has been published in the November/December 2011 issue of the American Journal of Health Promotion, allowing the public to understand the scientific basis for the nutritional ratings of foods. The publication showcases the research and development that went into the Guiding Stars algorithm, and the important role a transparent program can have in simplifying the process of choosing healthier foods in all areas of the supermarket.

Guiding Stars was recently awarded patent protection for its nutrition rating algorithm, which is grounded in evidence-based science and the most current dietary guidelines and recommendations of leading national and international health organizations, such as FDA and USDA. The system credits all edible foods based on the presence of vitamins, minerals, dietary fiber and whole grains, and debits for the presence of trans fat, saturated fats, cholesterol, added sugars and added sodium. Food items are then awarded zero, one, two or three stars—one star means good nutritional value; two stars, better nutritional value; and three stars, the best nutritional value.

Fewer than 25% of all food and beverage grocery items meet the criteria to receive a rating of one or more stars.

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