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Go back to the main [[Translations - Nutriscore]] page.
 
Go back to the main [[Translations - Nutriscore]] page.
 
English version of the Nutriscore methodology page (source is French)
 
English version of the Nutriscore methodology page (source is French)
 
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* https://en.wiki.openfoodfacts.org/Translations_-_Nutriscore_-_French
 
[[Category:Translations]]
 
[[Category:Translations]]
    
<pre>
 
<pre>
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<! - Hand column content - how used to remove left column and center glad On Some pages ->   
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<div id="main_column" class="xxlarge-11 xlarge-10 large-9 medium-8 columns" style="padding-top: 1rem; height: 6544px;" data-equalizer-watch="">
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<h1>Nutritional Score - Color Notes - France</h1>
 
<h1>Nutritional Score - Color Notes - France</h1>
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<p>The formula of nutritional score indicated above corresponds to the formula nutritional score of the Food Standards Agency (FSA) in the UK.</p>
 
<p>The formula of nutritional score indicated above corresponds to the formula nutritional score of the Food Standards Agency (FSA) in the UK.</p>
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<p>The team of Professor Hercberg offers adaptations for the French market are implemented
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<p>The team of Professor Hercberg offers adaptations for the French market are implemented to calculate the score on Open Food Facts.</p>
to calculate the score on Open Food Facts.</p>
      
<h4>Adaptation for cheese</h4>
 
<h4>Adaptation for cheese</h4>
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<table class="points">
 
<table class="points">
<tbody><tr><th> Points</th> <th> Energy (kJ)</th> <th> Sugars (g)</th> <th> Fruits, vegetables (%)</th> </tr>
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<tbody><tr><th>Points</th> <th>Energy (kJ)</th> <th>Sugars (g)</th> <th>Fruits, vegetables (%)</th></tr>
 
<tr><td>0</td> <td>0</td> <td>0</td> <td>&lt; = 40</td></tr>
 
<tr><td>0</td> <td>0</td> <td>0</td> <td>&lt; = 40</td></tr>
 
<tr><td>1</td> <td>≤30</td> <td>≤1,5 ​​or sweeteners</td> <td></td></tr>
 
<tr><td>1</td> <td>≤30</td> <td>≤1,5 ​​or sweeteners</td> <td></td></tr>
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</li>
 
</li>
 
</ul>
 
</ul>
   
</li>
 
</li>
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<li>For the lyophilized food (packet soups etc.), the score should be calculated for the reconstituted product, not
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<li>For the lyophilized food (packet soups etc.), the score should be calculated for the reconstituted product, not the product in the rough as is currently the case.</li>
the product in the rough as is currently the case.</li>
   
</ul>
 
</ul>
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<p>Note: tubers such as potatoes and sweet potatoes are not considered vegetables to calculate nutritional score</p>.
 
<p>Note: tubers such as potatoes and sweet potatoes are not considered vegetables to calculate nutritional score</p>.
 
<h2>Thank You</h2>
 
<h2>Thank You</h2>
<p>We thank Professor Serge Hercberg and Dr. Chantal Julia for their help and the data we have
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<p>We thank Professor Serge Hercberg and Dr. Chantal Julia for their help and the data we have communicated to calculate the nutritional score. These data come from the work  
communicated to calculate the nutritional score. These data come from the work  
   
<a href="http://www-smbh.univ-paris13.fr/recherche/laboratoires/69-equipe-de-recherche-en-epidemiologie-nutritionnelle-eren-umr-1153-inserm-u1125-inra-cnam-up13.html ">Research Team Nutritional Epidemiology (EREN)</a>
 
<a href="http://www-smbh.univ-paris13.fr/recherche/laboratoires/69-equipe-de-recherche-en-epidemiologie-nutritionnelle-eren-umr-1153-inserm-u1125-inra-cnam-up13.html ">Research Team Nutritional Epidemiology (EREN)</a>
 
University Paris 13 / Avicenne Hospital.</p>
 
University Paris 13 / Avicenne Hospital.</p>

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