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The FoodHealth Score

One simple score to make nutrition simple.

Food touches every person and every disease. According to the International Food Council and CDC, over 50% of Americans are trying to eat better, but diet-related diseases like Type II Diabetes and heart disease are on the rise every year.

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Historically, we’ve been measuring healthfulness with the wrong number. Calories.

Historically, we’ve been measuring the healthfulness of food with the Calorie. The Calorie is a great way to measure energy, but not a great measurement of healthfulness. Why? In part, it only measures one aspect of the food, not the whole food.

Let’s take a closer look using one of our favorite things, protein bars.

Three bars, all with similar Calories, 
but with very different FoodHealth Scores. WHY?

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What does the FoodHealth Score mean and how does it work?

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Let’s look at the highest scoring bar to explain.

Though it has around the same Calories as the other options, the score is much higher because of the nutrient density and ingredient quality of the food.


Though 210 Calories tells us the energy it gives, an 8.8 tells us the nutrient density has what our bodies need and the ingredients are higher quality.


No red dyes, added sugars, and inflammatory oils here.

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Now what about the lowest scoring bar?

Though it has the lowest amount of Calories, it also has the lowest FoodHealth Score.

That’s because of what’s in the food, not just the energy it gives.

What about when things change?

What if you’re managing a health condition, 
not just trying to be healthier?

Instead of having a general score for everyone, the score changes as people change. As you change. For example, the same bar might have three different scores depending on if you’re trying to improve your overall health, if you’re managing pre-diabetes, or if you’re trying to improve your gut health.

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Who came up with the rules?

Nutritionists and data scientists.

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