Net carbohydrates — 30%
Included as a carbohydrate-density comparison. The 30% weight is an editorial design choice, not a clinically validated coefficient.
GLP Food Score formula and methodology
GLP Food Score is a reproducible nutrition-comparison framework. It converts six listed nutrient values into a score from 0 to 100. It is not a medical diagnosis, safety rating, prediction of side effects or clinical endorsement.
- Formula version
- 2026-07-30
- Effective date
- July 30, 2026
- Page reviewed
- August 22, 2026
- Method owner
- GLP Food Score
Exact formula
For each nutrient: component = clamp((value − worst anchor) ÷ (best anchor − worst anchor), 0, 1).
Final score: 100 × Σ(component × weight), rounded to two decimal places.
Net carbohydrates: total carbohydrates − fiber, floored at zero when derived from those fields.
Inputs, anchors and weights
| Factor | Weight | Best anchor | Worst anchor | Direction |
|---|---|---|---|---|
| Net carbohydrates | 30% | 5g | 50g | Lower scores more |
| Protein | 25% | 25g | 5g | Higher scores more |
| Sugar | 20% | 2g | 25g | Lower scores more |
| Fiber | 10% | 5g | 0g | Higher scores more |
| Total fat | 10% | 10g | 40g | Lower scores more |
| Calories | 5% | 200kcal | 800kcal | Lower scores more |
Values between the anchors are scored linearly; values beyond an anchor are capped at 0 or 1. The anchors and weights are transparent editorial parameters. Cited research explains context but does not validate these exact coefficients.
Worked example
A serving with 10g net carbohydrates, 20g protein, 5g sugar, 3g fiber, 8g fat and 250 calories produces these weighted contributions:
26.67 + 18.75 + 17.39 + 6.00 + 10.00 + 4.58 = 83.39
A score of 83.39 falls in the Good comparison band.
Score bands
Excellent85–100
Good70–84.99
Moderate50–69.99
Caution30–49.99
Avoid0–29.99
Bands describe how a record compares under this formula. “Excellent” and “Good” do not mean medically safe or suitable for every person.
Evidence and editorial boundaries
Protein — 25%
Included because reduced food intake can make adequate protein harder to achieve, while preservation of lean mass also depends on resistance exercise and individual needs.
Sugar — 20%
Included to distinguish sugar-heavy servings from otherwise similar choices. Total sugar is not the same as added sugar.
Fiber — 10%
Included as a modest positive factor. Fiber needs and gastrointestinal tolerance vary, and the score does not prescribe an intake target.
Total fat — 10%
Included as a serving-level comparison. Medication labels establish delayed gastric emptying and common gastrointestinal effects, but this weight does not predict personal tolerance.
Calories — 5%
Included at the lowest weight to distinguish serving size and energy load. The 200–800 kcal anchors are comparison points, not meal prescriptions.
- FDA Wegovy prescribing information — gastric-emptying effect and labeled adverse reactions.
- FDA Zepbound prescribing information — gastric-emptying effect and labeled safety information.
- Joint professional-society advisory on nutritional priorities during GLP-1 therapy — nutrient adequacy, protein and resistance-training context.
Missing inputs
Current implementation: a missing or non-numeric nutrient is coerced to 0 before the formula runs. This can lower protein or fiber while increasing a lower-is-better component such as sugar or fat.
A score is therefore fully interpretable only when all six inputs have a traceable serving basis. Missing values are not evidence that a nutrient is absent. We are auditing affected records before changing this behavior because a formula migration can alter scores, tiers and rankings.
What community feedback changes
Visitor ratings and symptom reports are stored and displayed separately. They do not change the nutrition formula, component values, final score or score band. Any future formula change requires a new version, effective date, change log and regression vectors.
Review, corrections and changes
The methodology is maintained by GLP Food Score’s editorial and engineering team. It does not currently carry independent physician or registered-dietitian review or endorsement. To challenge a nutrition value, serving basis, source or calculation, email hello@glpfoodscore.com with the page URL and supporting source. Accepted corrections retain their source and verification history.
- 2026-07-30: canonical six-factor formula, unified implementation and tier thresholds.
- August 22, 2026 documentation update: exact interpolation, worst anchors, rounding, missing-input behavior, evidence boundary and correction policy published; formula unchanged.
Read the nutrition source, serving-basis and freshness policy →
Original restaurant dataset snapshot
We screened 18,456 canonical restaurant item records across 159 active restaurant datasets. The results below are reproducible numeric screens—not clinical outcomes, endorsements, or predictions of individual tolerance.
794
balanced fast-food screen
4.3% of analyzable records · 101 restaurants represented
score ≥80, protein ≥15g, calories 100–700
466
high-protein fast-food screen
2.5% of analyzable records · 77 restaurants represented
score ≥80, protein ≥25g, calories 150–700
693
low-calorie fast-food screen
3.8% of analyzable records · 97 restaurants represented
score ≥80, protein ≥10g, calories 100–400
Snapshot generated 2026-08-14. Required numeric fields were available for 18,456 records. Counts may change when restaurant data is refreshed. Download the machine-readable snapshot.
Not medical advice. Individual nutrition needs, medication responses and gastrointestinal tolerance vary. Follow the guidance of your own healthcare professionals. Read the full disclaimer.