Australia New Zealand Food Standards Code – Schedule 5 – Nutrient profiling scoring method (Cth)

Schedule 5 Nutrient profiling scoring method

Note 1 This instrument is a standard under the Food Standards Australia New Zealand Act 1991 (Cth). The standards together make up the Australia New Zealand Food Standards Code. See also section 1.1.1—3.

This Standard, together with Schedule 4 and Schedule 6, relates to Standard 1.2.7 (nutrition, health and related claims), and sets out information for the purpose of that Standard.

Note 2 The provisions of the Code that apply in New Zealand are incorporated in, or adopted under, the Food Act 2014 (NZ). See also section 1.1.1—3. S5—1 Name This Standard is Australia New Zealand Food Standards Code – Schedule 5 – Nutrient profiling scoring method. Note Commencement: This Standard commences on 1 March 2016, being the date specified as the commencement date in notices in the Gazette and the New Zealand Gazette under section 92 of the Food Standards Australia New Zealand Act 1991 (Cth). See also section 93 of that Act. S5—2 Steps in determining a nutrient profiling score (1) For a food in Category 1 in the table to section S4—6, calculate the food's: (a) baseline points in accordance with section S5—3; then (b) fruit and vegetable points in accordance with section S5—4 (V points); then (c) protein points in accordance with section S5—5 (P points); then (d) final score in accordance with section S5—7 (the nutrient profile score). Note Category 1 foods do not score fibre (F) points. (2) For a food in Category 2 in the table to section S4—6, calculate the food's: (a) baseline points in accordance with section S5—3; then (b) fruit and vegetable points in accordance with section S5—4 (V points); then (c) protein points in accordance with section S5—5 (P points); then (d) fibre points in accordance with section S5—6 (F points); then (e) final score in accordance with section S5—7 (the nutrient profile score). (3) For a food in Category 3 in the table to section S4—6, calculate the food's: (a) baseline points in accordance with section S5—3; then (b) fruit and vegetable points in accordance with section S5—4 (V points); then (c) protein points in accordance with section S5—5 (P points); then (d) fibre points in accordance with section S5—6 (F points); then (e) final score in accordance with section S5—7 (the nutrient profile score). S5—3 Baseline Points Calculate the baseline points for the *average energy content and the *average quantity of each nutrient in a *unit quantity of the food using the following equation: