Cardiopathia Coronaria
Heart-health nutrient score
Coronary heart disease — the narrowing of the arteries that feed the heart muscle — is linked in mainstream dietary guidance to three nutrients above all others: sodium, saturated fat, and fibre, which works the other way and is protective. This badge marks recipes that score well against those three factors specifically, computed directly from the recipe’s own published nutrition panel.
How the grade is calculated
A deterministic score out of 100, from three weighted factors measured against the recipe’s own published, reviewed nutrition panel. Nothing is estimated by a model: the same nutrition figures and the same rubric version always produce the same letter.
Sodium and saturated fat are banded using the UK Food Standards Agency’s traffic-light thresholds, per 100g of the finished dish.1
Fibre is banded using the US FDA’s %Daily Value convention, per serving — fibre is protective rather than a risk factor, which is why it is scored the opposite way round.2
| Component | Weight | What it measures |
|---|---|---|
| Sodium | 35% | Green ≤ 0.3g salt/100g, amber ≤ 1.5g/100g, red above that. |
| Saturated fat | 35% | Green ≤ 1.5g/100g, amber ≤ 5g/100g, red above that. |
| Fibre | 30% | Excellent ≥ 20% of the 25g reference Daily Value per serving, good 10–19%, low below that. |
What this badge does not measure
Only these three nutrients. It says nothing about added oil, added sugar, whole-plant content, refined grain, protein source, or any other factor — a recipe can carry this badge and still be worth thinking about on other grounds, and a recipe without it is not necessarily unhealthy in a broader sense.
A recipe missing any of the three figures from its published nutrition panel is not graded at all — not scored zero, not skipped silently, simply not yet gradable until that gap in the data is filled.
A model never sets or adjusts the grade. The scoring function is plain arithmetic over already-published numbers; no language model is in the path from nutrition panel to letter grade.
Every published recipe is graded and the result is kept in full, including recipes that score below the A− badge threshold — but a grade below A− is never shown as a mark against a recipe. It exists only to inform ordering and filtering, if that is ever built.
Recipes carrying this badge
4 so far. Only recipes graded A− or better appear here. Every published recipe is graded and the result kept, but a lower grade is used only to order and filter search results — it is never shown as a mark against a recipe.
References
- UK Food Standards Agency — front-of-pack nutrition labelling ("traffic light") guidance.The green/amber/red thresholds for salt and saturated fat per 100g that the sodium and saturated-fat factors use directly.
- US Food and Drug Administration, 21 CFR 101.9 — Nutrition Labeling.The 25g reference Daily Value for dietary fibre used by the fibre factor’s %DV bands.
This grade describes how a recipe scores against three specific nutrients — sodium, saturated fat and fibre — in its published nutrition panel. It is not medical advice, it is not a general "healthy eating" claim, and it makes no claim about any individual’s health or about any individual recipe’s effect on it. Coronary heart disease is serious; talk to your doctor about your own diet, medication and risk.