Nutri
Rikke Greenlee
The Nutri-Score, also known as the 5-Colour Nutrition label or 5-CNL, is a five-colour nutrition label and nutritional rating system,[1] and an attempt to simplify the nutritional rating system demonstrating the overall nutritional value of food products. It assigns products a rating letter from A (best) to E (worst), with associated colors from green to red.
This system was selected by the French government in March 2017 to be displayed on food products after it was compared against several labels proposed by industry or retailers.[2][3][4] The system relies on the computation of a nutrient profiling system derived from the United Kingdom Food Standards Agency nutrient profiling system (FSA score).[3] It was created by Santé Publique France,[5] the French public health agency, based on the work of Serge Hercberg from Sorbonne Paris North University.[6] Other bodies involved in the development of the system included the Agency for Food, Environmental and Occupational Health and Safety (ANSES) and the High Council for Public Health (HCSP).
On the basis of its calculation algorithm, the system awards 0 to 10 points for energy value and ingredients that should be limited in the diet, i.e.: saturated fatty acids, sugar and salt; and 0 to 5 points for beneficial ingredients whose consumption should be promoted. These are: fiber, protein, fruits, vegetables, legumes, nuts, and rapeseed oil. To determine the value of the label of a given fproduct, i.e. the letter A, B, C, D or E, the sum of points awarded for the beneficial ingredients must be subtracted from the sum of points awarded for the unwelcome ingredients. The product is classified in one of five value classes (A to E) based on the final score, which may vary from -15 to +40. The lower the score, the better the nutritional value of the product.[13]
A Nutri-Score for a particular food item is given in one of five classification letters, with 'A' being a preferable score and 'E' being a detrimental score. Products with a NutriScore value of -1 or below receive an A grade, while those with a value between 0 and 2 are classified as B. Products scoring between 3 and 10 receive a C grade, whereas those scoring 11 to 18 are assigned a D grade. Finally, products with a NutriScore value above 19 receive an E grade.[14] This clear and color-coded system enables consumers to easily identify the nutritional quality of food products and make informed choices that align with their health and nutrition goals. The calculation of the score involves seven different parameters of nutrient information per 100g of food which are usually available on food packagings.
While Nutri-Score is not used with foods not covered by the mandatory nutrition declaration (listed in Annex V of EP and Council Regulation (EU) No 1169/2011),[19] it is important to note that the system's methodology actually devalues those foods.[citation needed]
The key assumption behind the system is that the Nutri-Score colour label is always displayed on the front of packaging.[21] Its goal is to allow consumers to compare the overall nutritional value of food products from the same group (category), including food products from different manufacturers. The underlying intention was to help consumers quickly make an informed choice from among similarly packaged products by differentiating those that should be consumed in greater quantities from those that should be consumed in moderation (in smaller quantities or less often).
In their studies, the European Commission and the World Health Organisation point to the need for a transparent, simple and intuitive food labelling system. However, they do not specify which particular food labelling system they recommend.[39][40] The European Commission believes that front-of-pack nutrition labelling systems can help consumers make informed dietary choices and it seems appropriate to introduce harmonised mandatory front-of-pack nutrition labelling at the EU level.[41] By the end of 2022, the European Commission intends to launch EU-wide public consultation on an EU harmonised and mandatory front-of-pack nutrition labelling.[42] Also WHO is not in a position to recommend any specific labelling scheme. WHO encourages countries and research institutions to further analyze information and collect data to better understand the impact of different front-of-pack labelling systems on consumer behaviour and dietary choices.[40]
Some criticize that due to its methodological limitations, the system may promote highly processed foods of low nutritional value, while devaluing natural, organic and regional products. The system is not intended as a tool for comparing the nutritional value of products from different categories. If consumers are not aware of this, information placed on product packaging may be misinterpreted.[60] The system also does not guarantee that the consumer's choice of only products with the highest rating will allow them to compose a balanced diet - this was stated by 80% of surveyed experts.[61][62] Criticism of the Nutri-Score system states that, while the system is intuitive and created with good intentions, it still has flaws that must be addressed before it can be considered to correctly indicate the nutritional value of food products.[63] Additionally, the EFSA approach for substantiation of health claims indicates there is insufficient evidence to support a health claim based on the Nutri-Score system, since a cause-and-effect relationship could not be established.[64]
The AGCM also opened proceedings against the French owner of a smartphone app called Yuka, which is intended to help users assess the nutritional value of products based on the Nutri-Score system. The app presents alternatives to D or E rated foods.[67] AGCM's key concern is that in the absence of appropriate warnings, the Nutri-Score label and the scores and ratings presented in the app are misperceived as absolute health ratings for a given product, without addressing an individual's overall needs (diet and lifestyle), amount and frequency of consumption as part of a varied and balanced diet.[68] Consequently, consumers may be more prone to associate health characteristics with products with a high Nutri-Score or Yuka rating, and thus to unreasonably attribute health effects to the choices made on that basis. Specifically, AGCM pointed out to the attribution of positive health properties to products labelled with the highest Nutri-Score.[69]
Career opportunities include hospitals and other health care facilities, school food services, restaurants, nutrition programs, WIC programs, weight management clinics, community wellness centers, sports nutrition and corporate wellness programs, food and nutrition businesses and industries, public health agencies, government agencies, and research. Some career options require more than two years of college, and may require certification in dietetics after a Bachelor's degree.
The Nutrition Science AS degree provides students with an excellent foundation for a variety of science and health care career opportunities. They can seek employment in public health and policy, government-sponsored nutrition programs, business including the food industry, community and international agencies, corporate wellness programs, community wellness centers, restaurants, and schools.
The Nutrition Education certificate program focuses on the concepts of food literacy and health and wellness. It is designed for students interested in the nutrients in food along with their actions within the body, issues of nutrition status across the lifespan, and the impact of food choices on one's health, the environment, and the economy. Students can choose the direction of their studies by selecting course(s) that include the following areas: food preparation, performance nutrition, nutrition and aging, lifespan nutrition, or early childhood education.
After completing the classes for this certificate, students may apply credits toward the Associate in Science in Nutrition and Dietetics for Transfer (AS-T).
Employment possibilities include public/government agencies, daycare centers for the young and the elderly, food co-ops, recreation work, nutrition education (such as preschool and elementary school), health food stores and nutritional supplement sales, and substance abuse recovery clinics. Students who continue on to a four-year institution may advance their studies towards the registered dietitian credential, employee wellness counselor, nutrition counselor and other related careers.
This course examines nutrition as a science and the chemical properties of nutrients in foods, the sources and functions of the nutrients in all stages of the life cycle, as well as nutrition as a world problem, and consumer problems related to food. Topics emphasized include nutrient metabolism, weight loss, sports nutrition, food safety, the diet-disease relationship, global nutrition and analysis of special nutritional requirements from the prenatal period through the geriatric years. An evaluation of personal dietary habits using current dietary guidelines and nutritional assessment methods will be completed to help students analyze their own nutritional health using scientific principles. Students will be required to complete a personalized dietary analysis.
This course examines the basic scientific principles of nutrition, as well as the ramifications of nutrients on lifelong fitness, sport skill training, and physical performance. Special emphasis is placed on nutrient metabolism with respect to muscle strength development, cardiovascular capability, and body composition. Students are required to complete a personalized dietary analysis as specified by the instructor.
This course offers an anthropological perspective of traditional and contemporary food customs and cultures. Western and non-western food customs are compared, including their social, religious, economic and aesthetic significance. Included are ethnocentrism, gender-related stereotypes, and racism as they relate to the availability, distribution and preparation of food throughout the world. The nutritional status of various cultures as it relates to geographic, agricultural and socioeconomic factors is studied. Students may be required to purchase ethnic food or ingredients to prepare and sample cultural dishes.
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