Abstract: A method and system for improving a user's food selections by comparing one or more attributes of a food selection, such as nutritional profile, to one or more subjective criteria, such as a user's medical conditions, food allergies, and preferences for certain types of foods (vegan or vegetarian), and/or objective criteria, such objective food scores for the food selection, to provide a user with information regarding the relative healthfulness of a particular item compared to another and to incentivize the user to select more healthful items. Alternative items of equal or better food score may be suggested. A user's selections and scores for those selections are tracked over time to allow for comparisons to the user's prior data and to data for other user's having one or more common attributes to provide a competitive incentive for improvements. Rewards may also be provided for improvements or positive selections.