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.
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“We have done scant justice to the reasonableness of cannibalism. There are in fact so many and such excellent motives possible to it that mankind has never been able to fit all of them into one universal scheme, and has accordingly contrived various diverse and contradictory systems the better to display its virtues.”
—Ruth Benedict (1887–1948)