APPENDIX 1
The World’s Healthiest
Foods’ Quality Rating
System Methodology
The World’s Healthiest Foods Quality Rating System
Methodology
In order to quantify the nutrient richness of each of the World’s
Healthiest Foods in this e-book, The World’s Healthiest Foodsbook,
and the WHFoods.org website, a team of top nutritionists and I de-
signed the World’s Healthiest Foods Quality Rating System (“Rating
System”).
This Rating System qualifies foods as “excellent,” “very good” and
“good” sources of nutrients, providing you with a simple, yet reliable,
way to determine the nutritional attributes of a food. These quality
descriptions don’t just take a food’s nutrient contribution into con-
sideration; rather, they evaluate this nutrient contribution in rela-
tionship to the amount of calories a food contains. This way you can
evaluate foods in terms of their ability to maximize your intake of
important nutrients without having to exceed your individual caloric
intake goals.
To help you better understand the categorization of foods as “excellent,”
“very good” or “good” sources of a particular nutrient, I want to provide
you with some background as to how these quality ratings were derived.
Rating System Categories
We began with a computerized analysis of the nutritional contents
of the World’s Healthiest Foods using the nutritional analysis software,