Welcome to Nutrigineering!

Scope of Work

The NG team will perform a quantitative and qualitative assessment of the recipes provided by the principal. Each recipe will be graded and scored after each assessment and will be provided suggested alternatives to improve nutriture status.

The quantitative assessment will involve:

  • Macronutrient adequacy or excess utilizing the most current standardized nutrient exchange values as published from the Food and Nutrition Research Institute with USDA references for items not listed under FNRI.
  • Micronutrient adequacy will be calculated through the exchange values without utilizing laboratory testing.

Qualitative assessment will include:

  • An assessment of the written recipe including its format and appropriate citations
  • Usage of the Bastyr University Whole Food Nutrition scale
  • Functional Nutrition phytonutrient scale
  • Method of cooking to retain nutrients assessment
  • Nutrigineering additives, preservatives and artificial coloring checklist.

Each assessment scale has a weighted metric pre-set through the NG expert panel and team ensuring clinical
applicability of the audited recipe.

Quantitative Assessment

Macronutrient and micronutrient calculation

Special Feature
(Presence of Therapeutic Ingredients)


Calculation of the recipe’s total macronutrient and micronutrient densityoptimal health.

Identification if the recipe is an excellent source of fiber (>15 grams per serving), contains an evidence-based therapeutic ingredient supporting cell function, contains a digestive enabling better gastrointestinal function and digestion or if the recipe is supportive of improving microbiome diversity or if it contains a digestion supportive food.

Qualitative Assessment

Phytonutrient and whole food diversity

Preparation Method

Toxicity Report


Identification if the recipe contains adequate nutriture based on the qualitative measures of color and Bastyr University Whole Food Score Scale

Assessment, evaluation and scoring of the type of preparation if it retains nutrient stores or generates toxins

Assessment, evaluation and scoring of the additives, preservatives

Audit Process Flow


Online recipe is analyzed through the Nutrigineering audit system and an initial report is generated.
Up-to-date scientific references are researched to support therapeutic and non-therapeutic features of the
recipe. Initial report is assessed by FN. FN provides nutritional recipe recommendations. FN report is
assessed by a FM MD and the report is co-signed by FN and MD with final recommendations and scoring.
report are collated and submitted to the audited party.

Metrics and Scoring

Recipe Classification

Protein Fat Carbohydrate Phytochemical


Special Feature

Fiber Microbe Digestive Therapeutic



Quantitative Assessment Weighted Score Tinolang Manok
with Lemon Grass
Macronutrient and micronutrient calculation Percent of recommended daily intake 29.8%
Male compared to the standard
of 1,400 Kcal/day
Male compared to the standard
of 1,200 Kcal/day
Qualitative Assessment Weighted Score
Phytonutrient 3pt 2
Bastyr whole food guide 3pt 3
Preparation Method 1pt 0.5 (0.5 to be given after
identification of the cooking oil)
Toxicity Report 4pt 4
Special Feature (Presence of Therapeutic Ingredients) 1pt 1
Total Score 12 pts 10.5

1-3 4-6 7-9 10-12
Major revision

Recipe score

Total Recipe Score:

Phytonutrient score

Points deducted:
Not completing the rainbow color of fruits or vegetables. Missing
colors: blue/black/purple and
orange categories.

Whole food score

Whole food score:
Full score

no presence of addictives,
presevatives and coloring were
found in the recipe review.


Points deducted:
Unable to identify
cooking oil's smoke point

Therapeutic ingredients and special features


The recipe also supports
microbiome diversity through
its usage of insoluble
fiber containing ingredients.


The recipe contains
therapeutic ingredients
enabling improved
cellular metabolism.

Toxicity assessment

Toxicity Assessment:

Good Score


for sticking to being a true whole food dish with no toxins
increasing ingredients as well as using therapeutic food ingredients.

Macronutrient pairing

Pair with a whole grain carbohydrate and vegetable recipe with a fiber score to total of 15g or higher and containing a
blue/black/purple and orange color to achieve optimal nutrient density.

Audit was performed with the general Filipino population in consideration. If the audit was intended for a demographic not similar to
the average Filipino as benchmarked by the Food and Nutrition Research Institute (FNRI) please contact the audit team for adjustments.

Every audit team is composed of an Institute for
Functional Medicine certified practitioner, a medical
doctor, registered nutritionist and dietician and an
evidence-based researcher

Consult with Us

Reach out to us and discover how best to transition yourself to a state of optimal health!