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. Nutripoints is a system for rating foods on a numerical scale for their overall nutritional value. The method is based on an analysis of 26 positive and negative factors compared to the calories in the food. The overall Nutripoint score of the food is the result. The higher the value, the more nutrition per calorie and the least negative factors in the food.
The impact factor of journal provides quantitative assessment tool for grading, evaluating, sorting and comparing journals of similar kind. It reflects the average number of citations to recent articles published in science and social science journals in a particular year or period, and is frequently used as a proxy for the relative importance of a journal within its field. It is first devised by Eugene Garfield, the founder of the Institute for Scientific Information. The impact factor of a journal is evaluated by dividing the number of current year citations to the source items published in that journal during the previous two years.
Last date updated on June, 2014