The new food classification: theory, practice and difficulties

Menegassi, Bruna; Almeida, Juliana Barros de; Olimpio, Mi Ye Marcaida; Brunharo, Marina Schiavinato Massei; Langa, Fernanda Ramos

doi:10.1590/1413-812320182312.30872016

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ARTICLE • Ciênc. saúde colet. 23 (12) • Dec 2018 • https://doi.org/10.1590/1413-812320182312.30872016 linkcopy

The new food classification: theory, practice and difficulties

Authorship SCIMAGO INSTITUTIONS RANKINGS

The objective of this work was to present the theory, propose the practice and evaluate the difficulties of the new food classification system that was presented in the second edition of the Dietary Guidelines for the Brazilian Population. The questionnaire used included a list of 30 foods divided into four groups: in natura or minimally processed foods (I), culinary ingredients (C), processed foods (P) and ultra-processed foods (U). The participants categorized the foods before and after a mini-course. The correct classification score in the Global Assessment (C, I, U, P) was significantly higher after the mini-course (Median = 23) than before the mini-course (Median = 13) (Wilcoxon Signal Test; z = -7.33; p = 0.000; Cliff’s Delta δ = 0.96). The low percentage of correct answers before the mini-course justifies the wide dissemination of the theme and the need for more similar courses for students, professionals and the general population.

Dietary guidelines; Food; Learning; Foods

Food Groups	Before the mini-course			After the mini-course

	Median	Mean	(SD)	Median	Mean	(SD)	z	p		Cliff’s Delta**
Culinary ingredients	1.00	1.60	1.27	4.00	3.46	1.41	-6.37	0.000	*	0.65
In natura or minimally processed	3.50	3.97	2.02	10.50	9.92	2.00	-7.32	0.000	*	0.94
Processed	4.00	3.44	1.67	5.00	4.88	1.31	-5.01	0.000	*	0.50
Ultra-processed	4.00	3.58	1.43	5.00	4.68	1.32	-4.58	0.000	*	0.45
Global	13.00	12.60	3.24	23.00	22.93	4.19	-7.33	0.000	*	0.96

Characteristics of participants	n(%)		Median	Mean	(DP)	z	p	Cliff’s Delta**
Before the mini-course
Profession
Professional	9	13%	16.00	14.89	3.95	-2.04	0.042*	0.42
Student	63	88%	13.00	12.27	3.02
Students’ Nutrition Course Periods
1 to 5	52	83%	13.00	12.33	3.01	-0.29	0.771	0.06
6 to 10	11	17%	13.00	12.00	3.19
Read the guide
Yes	13	18%	13.00	13.69	3.57	-1.08	0.280	0.19
No	59	82%	13.00	12.36	3.14
After the mini-course
Profession
Professional	9	13%	22.00	22.11	3.62	-0.77	0.442	0.16
Student	63	88%	23.00	23.05	4.27
Student’s Nutrition Course Periods
1 to 5	52	83%	23.00	23.58	4.12	-1.94	0.053	0.37
6 to 10	11	17%	20.00	20.55	4.27

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ABRASCO - Associação Brasileira de Saúde Coletiva Av. Brasil, 4036 - sala 700 Manguinhos, 21040-361 Rio de Janeiro RJ - Brazil, Tel.: +55 21 3882-9153 / 3882-9151 - Rio de Janeiro - RJ - Brazil
E-mail: cienciasaudecoletiva@fiocruz.br

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[TFN1001] I: In natura or minimally processed, C: Culinary ingredient, P: Processed, U: Ultra-processed.

Full name:			Email:
If you are a nutrition student, please fill in here:
Year/Semester:	Sex:
Have you read the new Dietary Guidelines?						Yes:		No:
If you are a nutritionist, please fill in here:
How long since you graduated:	Sex:
Have you read the new Dietary Guidelines?						Yes:		No:
You are getting a list of names of various foods. Mark with an “X” the column that represents its classification.
Classification of foods	Before the mini-course					After the mini-course
	I	C		P	U	I	C	P	U
brown sugar
white sugar
white rice
preserved olives
cereal bar
cream-filled biscuit
coffee
beef
dried meat
dried apricot
breaded chicken
cassava flour
wheat flour
candied fruits
frozen ready-to-eat lasagne
powdered milk
pasteurized milk
ultra-pasteurized milk
frozen cassava
butter
pasta (with flour and water)
soy oil
egg
loaf bread
French bread
peach in syrup
cheese
powder juice
soda
salt