| abstract |
Computer-implemented method, system, and computer program product for determining a nutritional health value of a food item are disclosed. The method includes receiving information about number of ingredients, controversial ingredients, nutrients and vitamins contained in the food item, assigning a predetermined weighting value to each nutrient contained in the food item. For each nutrient contained in the food item, the method determines a nutrient value based on a percentage of the nutrient contained in the food item and the weighting value of each nutrient contained in the food item. For each vitamin contained in the food item, the method determines a vitamin value based on a sum of percentages of all vitamins contained in the food item. The method further determining an ingredient value based on a total number of ingredients and a total number of controversial ingredients contained in the food item. Then, the method calculates a negative-health-effect value based on a sum of a first set of nutrient values, a positive-health-effect value based on a sum of a second set of nutrient values, a nutrient-to-vitamin value using the calculated negative-health-effect value, the calculated positive-effect-value, and a maximum weight of the calculated positive-effect-value, and a controversial ingredient penalty value. The nutritional health value of the food item is generated using the calculated nutrient-to-vitamin value and the calculated controversial ingredient penalty value. |