[영문]This paper describes the development of an objective, science-based, and universally applicable system of nutrition guidance. A multidisciplinary expert panel was convened to develop the Overall Nutritional Quality Index. Dietary guidelines, existing nutritional scoring systems, and other pertinent scientific literature were reviewed. An algorithm based on the overall nutritional quality was developed and subjected to consumer research and validation testing. The Overall Nutritional Quality Index algorithm incorporates over 30 entries representing both micro- and macro-nutrient properties of foods, as well as weighting coefficients representing epidemiologic associations between nutrients and health outcomes. In content validity testing, Overall Nutritional Quality Index rankings and expert panel rankings correlated highly (R=0.92; pqqqlt;0.001). In regression analysis, aggregated Overall Nutritional Quality Index scores for total diet corresponded well with the Healthy Eating Index (pqqqlt;0.001) in the National Health and Nutrient Examinations Survey 2003-2006 cohort (n = 15,900). Combined with a consumer education program, the Overall Nutritional Quality Index has considerable potential to improve dietary patterns, and consequently the public health.