Score calculation
Score calculation methods: general
The score comprises two dimensions: positive
points (corresponding to the 'unfavourable' components, an excess
of which is considered unhealthy: calories, sugars, sodium and saturated fatty
acids2) and negative points (corresponding to 'favourable'
components: fruits, vegetables, pulses, nuts, and rapeseed, walnut and olive
oils, protein and fibre, an adequate amount of which is considered healthy).
- Between 0 and 10 points are awarded for each of these 4 'unfavourable' components, based on the amount in 100 g of the food. Points
are assigned based on the reference intake for the nutrient in question. First,
the 'unfavourable' components are totalled, resulting
in a number of positive
points (maximum of +40).
- Between 0 and 5 points are
awarded for the 3 'favourable' components (0 to 10 points for beverages), based
on the amount in 100 g of the food (maximum of
-15).
Depending on the number of positive points, either all of
the 'favourable' components are subtracted, or only the fibre and, the “fruits,
vegetables, pulses, nuts, and rapeseed, walnut and olive oils” components,
according to the following rules.
·
If the total for the N
component is less than 11 points, then the nutritional score is equal to the
total N component points minus the total for the P component.
·
If the total for the N
component is greater than or equal to 11 points and
Ø If the total for “Fruits, vegetables, pulses, nuts, and rapeseed,
walnut and olive oils” is equal to 5 (10 for beverages), then the nutritional
score is equal to the total N component points minus the total for the P component.
Ø If the total for “Fruits, vegetables, pulses, nuts, and rapeseed,
walnut and olive oils” is less than 5 (10 for beverages), then the nutritional
score is equal to the total N component points minus the sum of the points for
“fibres” and “Fruits, vegetables, pulses, nuts, and rapeseed, walnut and olive
oils”. In this case, the protein content is therefore not taken into account in
the calculation of the nutritional score.
The diagram below summarises the formula to be applied in the listed
scenarios.
*the score may be 10 for
beverages (see the specific attribution table below)
The point table generally used to calculate the
nutritional score is as follows:
-
Points assigned for nutrients
that have a negative impact on the nutritional score (N)
|
Points
|
Energy density (kJ/100g)
|
Sugars (g/100g)
|
Saturated
fatty acids (g/100g)
|
Sodium (mg/100g)1
|
|
0
|
< 335
|
< 4.5
|
< 1
|
< 90
|
|
1
|
> 335
|
> 4.5
|
> 1
|
> 90
|
|
2
|
>
670
|
>
9
|
>
2
|
>
180
|
|
3
|
> 1005
|
> 13.5
|
> 3
|
> 270
|
|
4
|
>
1340
|
> 18
|
>
4
|
>
360
|
|
5
|
> 1675
|
> 22.5
|
> 5
|
> 450
|
|
6
|
>
2010
|
> 27
|
>
6
|
>
540
|
|
7
|
> 2345
|
> 31
|
> 7
|
> 630
|
|
8
|
>
2680
|
> 36
|
>
8
|
>
720
|
|
9
|
> 3015
|
> 40
|
> 9
|
> 810
|
|
10
|
>
3350
|
> 45
|
>
10
|
>
900
|
1:
the sodium content corresponds to the salt content listed in the mandatory
declaration divided by 2.5.
-
Points attributed for nutrients
that have a positive impact on the nutritional score (P)
|
Points
|
Fruits, vegetables, pulses,
nuts, and rapeseed, walnut and
olive oils (%)
|
Fibre (g/100g)
|
Protein (g/100g)
|
|
AOAC method
|
|
0
|
< 40
|
< 0.9
|
< 1.6
|
|
1
|
> 40
|
> 0.9
|
> 1.6
|
|
2
|
>
60
|
>
1.9
|
>
3.2
|
|
3
|
-
|
> 2.8
|
> 4.8
|
|
4
|
-
|
>
3.7
|
>
6.4
|
|
5
|
> 80
|
> 4.7
|
> 8.0
|
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