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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

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

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Author(s):
Menegassim, Bruna [1] ; Scagliusi, Fernanda Baeza [2] ; Nardocci, Milena [3] ; Moubarac, Jean-Claude [2, 4]
Total Authors: 4
Affiliation:
[1] Fed Univ Grande Dourados, Fac Hlth Sci, Rodovia Dourados Itanhum, Km 12, Caixa Postal 364, BR-79804970 Dourados, MS - Brazil
[2] Univ Sao Paulo, Dept Nutr, Sch Publ Hlth, Av Dr Arnaldo 715, BR-01246904 Sao Paulo - Brazil
[3] Univ Montreal, Sch Publ Hlth, 7101 Pk Ave, Montreal, PQ H3N 1X9 - Canada
[4] Univ Montreal, Dept Nutr, 2405 Chemin Cote St Catherine, Local 1248, Montreal, PQ H3T 1A8 - Canada
Total Affiliations: 4
Document type: Journal article
Source: Rev. chil. nutr.; v. 47, n. 6, p. 950-959, DEC 2020.
Web of Science Citations: 0
Abstract

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. (AU)

FAPESP's process: 17/17424-9 - Health and Well-Being in Obesity: evaluation of an interdisciplinary intervention based on the "Health at every size" approach for obese women.
Grantee:Fernanda Baeza Scagliusi
Support Opportunities: Scholarships abroad - Research