A method of providing genetically personalized food recommendations includes storing, in a food micronutrient database accessible through an electronic device, a mapping of individual micronutrients to genetic information, medical information, and therapeutic objectives, a food menu for at least one restaurant, and nutrient data of each menu item on the food menu. The method also includes receiving and storing genetic information, medical information, therapeutic objectives, and dietary preferences of a user. The method also includes receiving input from the user indicating a restaurant where the user plans to eat food, identifying micronutrient(s) that match the genetic information, the medical information, and the therapeutic objectives of the user based on the mapping, identifying menu items that provide the micronutrient(s) and align with the dietary preferences of the user; and outputting to the user a personalized list of food choices at the restaurant that are healthiest for the user.