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<h1>Nutritional Score - Color Notes - France</h1>
 
<h1>Nutritional Score - Color Notes - France</h1>
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<h2>A system of grades A to E to simplify nutritional labeling</h2>
 
<h2>A system of grades A to E to simplify nutritional labeling</h2>
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<p>In the report "Proposals for a new impetus to the French public health nutrition policy in the framework of the National Health Strategy" (<a href="http://www.sante.gouv.fr/IMG/pdf/rapport_Hercberg_15_11_2013.pdf"></a> pdf)
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<p>In the report "Proposals for a new impetus to the French public health nutrition policy in the framework of the National Health Strategy" (<a href="http://www.sante.gouv.fr/IMG/pdf/rapport_Hercberg_15_11_2013.pdf"></a> pdf) Professor Serge Hercberg advocates the adoption of a system of grades A to E on the front of food to allow to simply compare the nutritional quality of products.</p>
Professor Serge Hercberg advocates the adoption of a system of grades A to E on the front of food
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to allow to simply compare the nutritional quality of products.</p>
      
<img src="http://static.openfoodfacts.org/images/misc/a.338x72.png">
 
<img src="http://static.openfoodfacts.org/images/misc/a.338x72.png">
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<p>These color accents are set by calculating a nutritional score that reflects a part of the energy, saturated fat, sugars,
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<p>These color accents are set by calculating a nutritional score that reflects a part of the energy, saturated fat, sugars, sodium (high levels are considered unhealthy), and secondly the proportion of fruits, vegetables and nuts,
sodium (high levels are considered unhealthy), and secondly the proportion of fruits, vegetables and nuts,
   
fibers and proteins (high levels are considered good for health).</p>
 
fibers and proteins (high levels are considered good for health).</p>
    
<p>To learn more:</p>
 
<p>To learn more:</p>
 
<ul>
 
<ul>
<li><a Video 2 minutes href="https://www.youtube.com/watch?v=GAwTyEEHnOs">What labeling for food products?</a></li>
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<li><a "Video 2 minutes" href="https://www.youtube.com/watch?v=GAwTyEEHnOs">What labeling for food products?</a></li>
<li><a href="http://www.sfsp.fr/petitions/petition.php?cid=7">Petition For a simple nutritional labeling, intuitive and understandable by all on the front of food packages < / a>
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<li><a href="http://www.sfsp.fr/petitions/petition.php?cid=7">Petition For a simple nutritional labeling, intuitive and understandable by all on the front of food packages</a>
 
</li>
 
</li>
 
</ul>
 
</ul>
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<h2>The nutritional score on Open Food Facts</h2>
 
<h2>The nutritional score on Open Food Facts</h2>
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<p>The formula for calculating the nutritional score, thresholds notes and various proposals were coping us
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<p>The formula for calculating the nutritional score, thresholds notes and various proposals were coping us transmitted by Professor Hercberg team. This formula was the subject of studies and adaptations for the French market.</p>
transmitted by Professor Hercberg team. This formula was the subject of studies and adaptations for the French market.</p>
      
<p>The version adopted officially and implementation of Open Food Facts is the relationship  
 
<p>The version adopted officially and implementation of Open Food Facts is the relationship  
<a NOTICE href="/files/hcspa20150625_infoqualnutprodalim.pdf">of the High Council for Public Health  
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<a NOTICE href="/files/hcspa20150625_infoqualnutprodalim.pdf">of the High Council for Public Health relating to information on the nutritional quality of food products June 25, 2015</a>.</p>
relating to information on the nutritional quality of food products
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June 25, 2015</a>.</p>
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<p>However, we calculated the nutritional score for products sold on French soil and referenced in the database Open Food Facts,
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<p>However, we calculated the nutritional score for products sold on French soil and referenced in the database Open Food Facts, and determine the grades A to E corresponding. This allows in particular to compare the nutritional score and / or notes different products, and to study the distribution for each product category.</p>
and determine the grades A to E corresponding. This allows in particular to compare the nutritional score and / or notes
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different products, and to study the distribution for each product category.</p>
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<p>points are given to the products according to the amount of nutrients they contain per 100 g.</p>
 
<p>points are given to the products according to the amount of nutrients they contain per 100 g.</p>
<p>A Points are given for the nutrients considered "bad" and points C are given for the "good" nutrients
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<p>A Points are given for the nutrients considered "bad" and points C are given for the "good" nutrients and the content in fruits, vegetables and nuts.</p>
and the content in fruits, vegetables and nuts.</p>
      
<h3>Points A</h3>
 
<h3>Points A</h3>
    
<p>A points are the sum of points for energy, saturated fat, sugars and sodium.</p>
 
<p>A points are the sum of points for energy, saturated fat, sugars and sodium.</p>
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<table class="points">
 
<table class="points">
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<table class="points">
 
<table class="points">
<tbody><tr><th> Points</th> <th> Fruits, vegetables and nuts (%)</th> <th> Fibre (g)</th> <th> Protein (g)</th ></tr>
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<tbody><tr><th> Points</th> <th> Fruits, vegetables and nuts (%)</th> <th> Fibre (g)</th> <th> Protein (g)</th></tr>
 
<tr><td>0</td> <td>≤40</td> <td>≤0.7</td> <td>≤1.6
 
<tr><td>0</td> <td>≤40</td> <td>≤0.7</td> <td>≤1.6
 
</td></tr> <tr><td>1</td> <td>&gt;40</td> <td>&gt;0.7</td> <td>&gt;1.6
 
</td></tr> <tr><td>1</td> <td>&gt;40</td> <td>&gt;0.7</td> <td>&gt;1.6
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</td></tr> <tr><td>3</td> <td>-</td> <td>&gt;2.1</td> <td>&gt;4.8
 
</td></tr> <tr><td>3</td> <td>-</td> <td>&gt;2.1</td> <td>&gt;4.8
 
</td></tr> <tr><td>4</td> <td>-</td> <td>&gt;2.8</td> <td>&gt;6.4
 
</td></tr> <tr><td>4</td> <td>-</td> <td>&gt;2.8</td> <td>&gt;6.4
</td></tr> <tr><td>5</td> <td>&gt;80</td> <td>&gt;3.5</td> <td>&gt;8.0</td> < / tr>
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</td></tr> <tr><td>5</td> <td>&gt;80</td> <td>&gt;3.5</td> <td>&gt;8.0</td> </tr>
 
</tbody></table>
 
</tbody></table>
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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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</tbody></table>
 
</tbody></table>
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<h2>Color notes thresholds</h2>
 
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<h2>Color notes Thresholds</h2>
      
<p>The thresholds used to assign the notes are:</p> <p>
 
<p>The thresholds used to assign the notes are:</p> <p>
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<p>Only water (mineral and spring, with exclusion of flavored waters) is classified A.</p>
 
<p>Only water (mineral and spring, with exclusion of flavored waters) is classified A.</p>
      
<ul>
 
<ul>
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with other information (such as the words "minimum fruit content", the category of products (eg jams
 
with other information (such as the words "minimum fruit content", the category of products (eg jams
 
contain 50% fruit) and / or the ingredient list.)
 
contain 50% fruit) and / or the ingredient list.)
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<ul>
 
<ul>
<li>A new field "Fruits, vegetables (minimum)" was created to record the values ​​of the terms "minimum content of fruit / vegetables" etc.</Li>
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<li>A new field "Fruits, vegetables (minimum)" was created to record the values ​​of the terms "minimum content of fruit / vegetables" etc.</li>
 
<li>By default, the products in certain categories are considered to have a minimum content of:
 
<li>By default, the products in certain categories are considered to have a minimum content of:
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</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 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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</ Div>
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