FIGURE 2.

Schematic steps for the scoring algorithms of the Ajinomoto Group Nutrient Profiling System (ANPS). The scoring method and algorithm of the ANPS is determined by using the four steps indicated. The graph shows an example of the chop suey (happosai) recipe. Step 1 consists in determining the nutritional value of the dish. The recipe was obtained from the Japanese Ministry of Agriculture, Forestry and Fisheries website (https://www.maff.go.jp/j/seisan/kakou/mezamasi/recipe/recipe246.html) and the nutrient calculation was performed using Excel Eiyo-kun ver. 8; Kenpakusha, Tokyo, Japan. In step 2, the dish category is determined by using the criteria described in Table 1. In the case of chop suey, it is classified as main dish subcategory 7. In step 3, the four nutrient points are confirmed according to the target value determined from the dish category described in Table 3. In the case of chop suey, the protein value is 20.5 g per serving scoring 10 points. A serving of vegetables (147.5 g) scored 10 points, a serving of sodium (482.2 mg) scored 6.5 points, and a serving of saturated fatty acids (1.54 g) scored 10 points. Step 4 consisted in calculating the ANPS total score by adding the total nutrient points and multiplying them by 2.5. In the case of chop suey, the nutrient points add up to total of 36.5 points and the total ANPS score for chop suey is 91.25 points.