✨ Nutrient Profiling Regulations
18 JANUARY 2013 NEW ZEALAND GAZETTE, No. 3
133
SCHEDULE 5
Nutrient profiling scoring method
1 Steps in determining a nutrient profiling score
(1) For a food in Category 1 in Schedule 4, calculate the food’s -
(a) baseline points in accordance with item 2 of this Schedule; then
(b) fruit and vegetable points in accordance with item 4 of this Schedule (V points); then
(c) protein points in accordance with item 5 of this Schedule (P points); then
(d) final score in accordance with item 7 of this Schedule (the nutrient profile score).
Editorial note:
Category 1 foods do not score fibre (F) points.
(2) For a food in Category 2 in Schedule 4, calculate the food’s -
(a) baseline points in accordance with item 2 of this Schedule; then
(b) fruit and vegetable points in accordance with item 4 of this Schedule (V points); then
(c) protein points in accordance with item 5 of this Schedule (P points); then
(d) fibre points in accordance with item 6 of this Schedule (F points); then
(e) final score in accordance with item 7 of this Schedule (the nutrient profile score).
(3) For a food in Category 3 in Schedule 4, calculate the food’s -
(a) baseline points in accordance with item 3 of this Schedule; then
(b) fruit and vegetable points in accordance with item 4 of this Schedule (V points); then
(c) protein points in accordance with item 5 of this Schedule (P points); then
(d) fibre points in accordance with item 6 of this Schedule (F points); then
(e) final score in accordance with item 7 of this Schedule (the nutrient profile score).
2 Baseline points for Category 1 or 2 foods
(1) Use the information in Table 1 and the formula in subitem (2) to work out the baseline points, for the content of energy and each nutrient in 100 g or 100 mL of the food product (based on the units used in the nutrition information panel).
Table 1
Baseline Points for Category 1 or 2 Foods
| Baseline points | Average energy content (kJ) per 100 g or 100 mL | Average saturated fatty acids (g) per 100 g or 100 mL | Average total sugars (g) per 100 g or 100 mL | Average sodium (mg) per 100 g or 100 mL |
|---|---|---|---|---|
| 0 | ≤335 | ≤1.0 | ≤5.0 | ≤90 |
| 1 | >335 | >1.0 | >5.0 | >90 |
| 2 | >670 | >2.0 | >9.0 | >180 |
| 3 | >1005 | >3.0 | >13.5 | >270 |
| 4 | >1340 | >4.0 | >18.0 | >360 |
| 5 | >1675 | >5.0 | >22.5 | >450 |
| 6 | >2010 | >6.0 | >27.0 | >540 |
| 7 | >2345 | >7.0 | >31.0 | >630 |
| 8 | >2680 | >8.0 | >36.0 | >720 |
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NZ Gazette 2013, No 3
✨ LLM interpretation of page content
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Conditions for permitted general level health claims
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🏥 Health & Social WelfareFood Standards, Nutrition Claims, Health Claims, Regulations, Nutrient Profiling, Beverages, Cheese, Edible Oils, Margarine, Butter