Knowledge of the NOVA food classification in a sample of Brazilian adults

ABSTRACT The NOVA classification categorizes foods according to the extent of industrial processing. NOVA has been used in dietary guidelines of some countries including Brazil and Uruguay. This article aimed to investigate knowledge and perceptions of a sample of Brazilian adults regarding NOVA. A...

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Autores principales:	Menegassi,Bruna, Scagliusi,Fernanda Baeza, Nardocci,Milena, Moubarac,Jean-Claude
Lenguaje:	English
Publicado:	Sociedad Chilena de Nutrición, Bromatología y Toxicología 2020
Materias:	Brazil Food classification Food guide NOVA Ultra-processed food
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000600950
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spelling	oai:scielo:S0717-751820200006009502020-12-26Knowledge of the NOVA food classification in a sample of Brazilian adultsMenegassi,BrunaScagliusi,Fernanda BaezaNardocci,MilenaMoubarac,Jean-Claude Brazil Food classification Food guide NOVA Ultra-processed food ABSTRACT The NOVA classification categorizes foods according to the extent of industrial processing. NOVA has been used in dietary guidelines of some countries including Brazil and Uruguay. This article aimed to investigate knowledge and perceptions of a sample of Brazilian adults regarding NOVA. A qualitative study was conducted in Dourados city, Mato Grosso do Sul, Brazil. First, participants (N= 24) were asked to classify a series of 24 pictures of foods and beverages using NOVA, which define the four major food groups: unprocessed or minimally processed foods; processed culinary ingredients; processed foods; and ultra-processed foods. Next, participants were asked to explain their classification through semi-structured interviews. Data from the classification activity were analyzed using non-metric multidimensional scaling and interviews using exploratory content analysis and summative content analysis. Participants seemed to understand NOVA in terms of food processing, food production, and additives used. They easily identified unprocessed or minimally processed foods and ultra-processed foods; processed culinary ingredients and processed foods were harder to identify. Professionals, researchers and government organisations in Brazil or abroad could consider the results of this study in order to optimize this tool's potential for research and policy in nutrition and public health.info:eu-repo/semantics/openAccessSociedad Chilena de Nutrición, Bromatología y ToxicologíaRevista chilena de nutrición v.47 n.6 20202020-12-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000600950en10.4067/S0717-75182020000600950
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Brazil Food classification Food guide NOVA Ultra-processed food
spellingShingle	Brazil Food classification Food guide NOVA Ultra-processed food Menegassi,Bruna Scagliusi,Fernanda Baeza Nardocci,Milena Moubarac,Jean-Claude Knowledge of the NOVA food classification in a sample of Brazilian adults
description	ABSTRACT The NOVA classification categorizes foods according to the extent of industrial processing. NOVA has been used in dietary guidelines of some countries including Brazil and Uruguay. This article aimed to investigate knowledge and perceptions of a sample of Brazilian adults regarding NOVA. A qualitative study was conducted in Dourados city, Mato Grosso do Sul, Brazil. First, participants (N= 24) were asked to classify a series of 24 pictures of foods and beverages using NOVA, which define the four major food groups: unprocessed or minimally processed foods; processed culinary ingredients; processed foods; and ultra-processed foods. Next, participants were asked to explain their classification through semi-structured interviews. Data from the classification activity were analyzed using non-metric multidimensional scaling and interviews using exploratory content analysis and summative content analysis. Participants seemed to understand NOVA in terms of food processing, food production, and additives used. They easily identified unprocessed or minimally processed foods and ultra-processed foods; processed culinary ingredients and processed foods were harder to identify. Professionals, researchers and government organisations in Brazil or abroad could consider the results of this study in order to optimize this tool's potential for research and policy in nutrition and public health.
author	Menegassi,Bruna Scagliusi,Fernanda Baeza Nardocci,Milena Moubarac,Jean-Claude
author_facet	Menegassi,Bruna Scagliusi,Fernanda Baeza Nardocci,Milena Moubarac,Jean-Claude
author_sort	Menegassi,Bruna
title	Knowledge of the NOVA food classification in a sample of Brazilian adults
title_short	Knowledge of the NOVA food classification in a sample of Brazilian adults
title_full	Knowledge of the NOVA food classification in a sample of Brazilian adults
title_fullStr	Knowledge of the NOVA food classification in a sample of Brazilian adults
title_full_unstemmed	Knowledge of the NOVA food classification in a sample of Brazilian adults
title_sort	knowledge of the nova food classification in a sample of brazilian adults
publisher	Sociedad Chilena de Nutrición, Bromatología y Toxicología
publishDate	2020
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000600950
work_keys_str_mv	AT menegassibruna knowledgeofthenovafoodclassificationinasampleofbrazilianadults AT scagliusifernandabaeza knowledgeofthenovafoodclassificationinasampleofbrazilianadults AT nardoccimilena knowledgeofthenovafoodclassificationinasampleofbrazilianadults AT moubaracjeanclaude knowledgeofthenovafoodclassificationinasampleofbrazilianadults
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Knowledge of the NOVA food classification in a sample of Brazilian adults

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