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feat: fix spf #649

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feat: fix spf #649

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a6f5941
feat: fix spf
teolemon Dec 17, 2024
e4c967a
Update new-nutriscore.html
teolemon Dec 17, 2024
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13 changes: 9 additions & 4 deletions lang/en/texts/new-nutriscore.html
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Expand Up @@ -17,8 +17,8 @@ <h2 class="title-2 emphasized-title">
<strong>Why is Nutri-Score changing?</strong>
</h2>

<img width="200px" src="https://world.openfoodfacts.org/images/misc/new-nutriscore/Nutri-Score%20facts%20-%20EN.png" alt="Nutri-Score facts">
<img width="200px" src="https://world.openfoodfacts.org/images/misc/new-nutriscore/Why%20a%20new%20algorithm%20-%20EN.png" alt="Why a new algorithm">
<img width="200px" src="https://world.openfoodfacts.org/images/misc/new-nutriscore/Nutri-Score%20facts%20-%20EN.png" alt="Nutri-Score facts">
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Why 200px? Those images are text heavy, and they are unreadable at that size, both on desktop and mobile.

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Lack of time for anything better between friday and now

<img width="200px" src="https://world.openfoodfacts.org/images/misc/new-nutriscore/Why%20a%20new%20algorithm%20-%20EN.png" alt="Why a new algorithm">
<p>The Nutri-Score formula is evolving to provide better recommendations:</p>
<ul>
<li><strong>Better evaluate all drinks</strong>&nbsp;-&nbsp;The comparative scores of milk,&nbsp;sweetened dairy drinks,&nbsp;and plant-based drinks have been better differentiated in the new algorithm.</li>
Expand All @@ -28,6 +28,13 @@ <h2 class="title-2 emphasized-title">
<li><strong>Limit red meat</strong>&nbsp;-&nbsp;Red meat consumption should be limited.&nbsp;This is why poultry will be comparatively better ranked.</li>
</ul>

<ul>
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the section below should replace the section above

<li><strong>The rating of oils rich in good fats (olive, rapeseed, walnut, flax, etc.) and certain oily fish (mackerel, sardines, herring, etc.) is improving.</strong></li>
<li><strong>It is easier to identify whole products, rich in fiber, which now have better scores than their refined equivalents</strong></li>
<li><strong>The new Nutri-Score rates sweet and salty foods more severely.</strong></li>
<li><strong>In the meat section, poultry is now ranked higher than red meat.</strong></li>
</ul>

<h2 class="title-2 emphasized-title">
<strong>How to differentiate between old Nutri-Score and new calculation?</strong>
</h2>
Expand Down Expand Up @@ -77,8 +84,6 @@ <h4>Open Food Facts has been a historical supporter of the Nutri-Score since 201
<p><strong>✔&nbsp;</strong>helping consumers make informed choices</p>
<p><strong>✔&nbsp;</strong>encouraging food manufacturers to improve the nutritional profile of their products.</p>
<h2 class="title-2 emphasized-title">Some of the changes at a glance</h2>


<h2>Nutri-Score Visuals</h2>

<h3>Milks</h3>
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7 changes: 7 additions & 0 deletions lang/fr/texts/new-nutriscore.html
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Expand Up @@ -28,6 +28,13 @@ <h2 class="title-2 emphasized-title">
<li><strong>Limiter la viande rouge</strong>&nbsp;-&nbsp;La consommation de viande rouge doit être limitée.&nbsp;C'est pourquoi la volaille sera comparativement mieux classée.</li>
</ul>

<ul>
<li><strong>La note des huiles riches en bonnes graisses (huiles d’olive, de colza, noix, lin, …) et de certains poissons gras (maquereaux, sardines, harengs,…) s’améliore.</strong></li>
<li><strong>Il est plus facile de repérer les produits complets, riches en fibres, qui ont désormais de meilleurs scores que leurs équivalents raffinés</strong></li>
<li><strong>Le nouveau Nutri-Score note plus sévèrement les aliments sucrés et salés.</strong></li>
<li><strong>Au rayon des viandes, la volaille est dorénavant mieux classée que la viande rouge.</strong></li>
</ul>

<h2 class="title-2 emphasized-title">
<strong>Comment faire la différence entre l'ancien Nutri-Score et le nouveau calcul ?</strong>
</h2>
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