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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 Foods book, and the WHFoods.org website, a team of top nutritionists and I designed 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 consideration; rather, they evaluate this nutrient contribution in relationship 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, 213
