How to Use the NEMS Store Scoring Sheet
The NEMS Scoring Sheet is designed to assist in calculating a Total NEMS Score without the use of a computer.
For each item (Milk, Fruit etc), there are different positive and negative point values to assign for various factors in Availability, Price, and Quality (fruit and vegetable only).Most of the point values can be determined without calculation. Look at your completed store measures and the scoring sheet. Go measure by measure and enter the point values indicated for healthier items into the total point box to the right of each column. After completing the scoring sheet, calculate the subtotals for availability, price, and quality, and then total all to get the final score.
Items which may require calculation or clarification are below.
Milk:Proportion of the lowest fat milk available (skim or 1% milk) and whole milk. You may be able to figure out which milk type has the most shelf space without doing the calculations explained below.
- Calculate the shelf space in inches by multiplying the numbers entered for the shelf space per milk item (e.g. skim –pint size) times the inches in shelf space. Listed below are the measurements to use for each size. For example, if you have 3 skim pints, then it would be 3 x 2.5 =7.5. Do these calculations for the milk types, writing down the answers.
Pint= 2.5 inchesQuart= 3 inchesHalf Gallon= 3 inchesGallons= 5 inches
- Then, calculate the total inches for each milk type(skim or 1% and whole) by adding the total inches for pint, quarts, half gallons and gallons.
- Now, compare the total of lowest-fat milk available to the total of whole total to see which has more shelf space. If there is more shelf space dedicated to the lowest fat milk available, then the store would receive 1 point. If there are more inches for whole milk, then the store would not receive any points.
Fruits/Vegetables: Quality- Count the number of fruits that are marked acceptable and divide that number by 10 to get the percentage of the fruits that is acceptable. Then locate the points awarded for that percentage and enter that number in the quality total points column.
25-50% acceptable = 1 pt
50-75% acceptable = 2 pts
75%+ acceptable = 3 pts
Frozen Dinners:Price- This should be based on the majority of reduced fat frozen food dinners. For example if 2 out of 3 of the reduced fat meals are lower than the regular frozen dinners in price, then the store can received 2 points.
Baked Goods: Price- The prices should be per baked good. If you have a pack of four muffins you will need to divide the total price by 4 and compare individual items.
Baked Chips:Price- The prices should be based on the cost per bag. Not by ounces.
Cereal: Price- The prices should be based on the cost per box. Not by ounces.