Tools developed in Brazil for the promotion and assessment of adequate and healthy eating habits: A scoping review

Almeida, Alinne Paula de; Ribeiro, Priscila Vaz de Melo; Rocha, Daniela Mayumi Usuda Prado; Castro, Luiza Carla Vidigal; Hermsdorff, Helen Hermana Miranda

doi:10.1590/1413-812320232811.17192022EN

Alinne Paula de Almeida

study design

definition of the methodological design

data search and extraction

analysis and interpretation of data

writing and revision of the manuscript

approved the manuscript to be published

Departamento de Nutrição e Saúde, Universidade Federal de Viçosa (UFV). Viçosa MG Brasil.

https://orcid.org/0000-0003-4158-8595

Priscila Vaz de Melo Ribeiro

study design

definition of the methodological design

data search and extraction

analysis and interpretation of data

writing and revision of the manuscript

approved the manuscript to be published

Departamento de Nutrição e Saúde, Universidade Federal de Viçosa (UFV). Viçosa MG Brasil.

https://orcid.org/0000-0002-6996-1796

Daniela Mayumi Usuda Prado Rocha

methodological design

searching and extracting data

review of the manuscript

approved the manuscript to be published

Departamento de Nutrição e Saúde, Universidade Federal de Viçosa (UFV). Viçosa MG Brasil.

Instituto de Políticas Públicas e Desenvolvimento Sustentável, UFV. Av. Peter Henry Rolfs s/n, Campus Universitário. 36570-900 Viçosa MG Brasil. helenhermana@ufv.br

https://orcid.org/0000-0001-6130-0179

Luiza Carla Vidigal Castro

study design

revision of the manuscript

approved the manuscript to be published

Departamento de Nutrição e Saúde, Universidade Federal de Viçosa (UFV). Viçosa MG Brasil.

Instituto de Políticas Públicas e Desenvolvimento Sustentável, UFV. Av. Peter Henry Rolfs s/n, Campus Universitário. 36570-900 Viçosa MG Brasil. helenhermana@ufv.br

https://orcid.org/0000-0002-7613-1416

Helen Hermana Miranda Hermsdorff

project management

study conception

definition of the methodological design and review of the manuscript

approved the manuscript to be published

Departamento de Nutrição e Saúde, Universidade Federal de Viçosa (UFV). Viçosa MG Brasil.

Instituto de Políticas Públicas e Desenvolvimento Sustentável, UFV. Av. Peter Henry Rolfs s/n, Campus Universitário. 36570-900 Viçosa MG Brasil. helenhermana@ufv.br

https://orcid.org/0000-0002-4441-6572

Chief editors:

Romeu Gomes, Antônio Augusto Moura da Silva

PubMed
(“nutrition policy”[MeSH Terms] OR “nutrition policy” OR “nutrition policies” OR “nutrition guideline” OR “nutrition guidelines” OR “dietary guideline” OR “dietary guidelines” OR “nutritional policy” OR “nutritional policies” OR “nutritional guideline” OR “nutritional guidelines” OR “nutritional guide” OR “nutritional guides” OR “food policy” OR “food policies” OR “food guide” OR “food guides”) AND (Brazil[Mesh] OR Brazil) AND (2014:3000/12/12[pdat])
EMBASE
(‘nutrition policy’/exp OR ‘nutrition policy’ OR ‘nutrition policies’ OR ‘nutrition guideline’ OR ‘nutrition guidelines’ OR ‘dietary guideline’/exp OR ‘dietary guideline’ OR ‘dietary guidelines’ OR ‘nutritional policy’ OR ‘nutritional policies’ OR ‘nutritional guideline’ OR ‘nutritional guidelines’ OR ‘nutritional guide’ OR ‘nutritional guides’ OR ‘food policy’/exp OR ‘food policy’ OR ‘food policies’ OR ‘food guide’ OR ‘food guides’) AND (‘brazil’/exp OR ‘brazil’) AND (2014:py OR 2015:py OR 2016:py OR 2017:py OR 2018:py OR 2019:py OR 2020:py OR 2021:py)
SciELO
“nutrition policy” OR “nutrition policies” OR “nutrition guideline” OR “nutrition guidelines” OR “dietary guideline” OR “dietary guidelines” OR “nutritional policy” OR “nutritional policies” OR “nutritional guideline” OR “nutritional guidelines” OR “nutritional guide” OR “nutritional guides” OR “food policy” OR “food policies” OR “food guide” OR “food guides” OR “política nutricional” OR “políticas nutricionais” OR “guia nutricional” OR “guias nutricionais” OR “guia alimentar” OR “guias alimentares” OR “política de alimentos” OR “política de nutrição e alimentação” Filtros aplicados: (Ano de publicação: 2019) (Ano de publicação: 2018) (Ano de publicação: 2020) (Ano de publicação: 2017) (Ano de publicação: 2014) (Ano de publicação: 2016) (Ano de publicação: 2015) (Ano de publicação: 2021)
LILACS
2014 OR 2015 OR 2016 OR 2017 OR 2018 OR 2019 OR 2020 OR 2021 [País, ano de publicação] and “nutrition policy” OR “nutrition policies” OR “nutrition guideline” OR “nutrition guidelines” OR “dietary guideline” OR “dietary guidelines” OR “nutritional policy” OR “nutritional policies” OR “nutritional guideline” OR “nutritional guidelines” OR “nutritional guide” OR “nutritional guides” OR “food policy” OR “food policies” OR “food guide” OR “food guides” OR “política nutricional” OR “políticas nutricionais” OR “guia nutricional” OR “guias nutricionais” OR “guia alimentar” OR “guias alimentares” OR “política de alimentos” OR “política de nutrição e alimentação” [Palavras]

Author/Year	Study design	Tool	Study sample	Tool components
Geraldi et al., 2017¹²12 Geraldi MV, Leite IQ, Pinto SN, Diez-Garcia RW. Pictorial instrument to guide the classification of foods in the dietary Guidelines for the Brazilian Population. Rev Nutr 2017; 30(1):137-144.	Description	Iconographic instrument that aims to inform and facilitate the understanding of the NOVA classification, in order to provide greater autonomy in food choice.	Professionals who mediate FNE activities	Scheme of circles, colors and images that takes into account the most appropriate and healthy proportions of each food category. The larger circle contains the foods that should be consumed in greater amounts, and so on, until the smaller circle. - First category (green): larger circle contains in natura or minimally processed foods. - Second category (blue): the smaller circle contains the processed culinary ingredients. - Third category (yellow): the middle circle corresponds to processed foods. - Fourth category (orange): the smallest circle is ultra-processed foods. The front of each circle contains images that represent each category of food, and the back explains about the foods and how much should be consumed from each category.
Chagas et al., 2018¹⁴14 Chagas CM, Pontes e Silva TB, Reffatti LM, Botelho RBA, Toral N. Rango Cards, a digital game designed to promote a healthy diet: a randomized study protocol. BMC Public Health 2018; 18(1):910.	Randomized study protocol	Rango Cards, a digital card game used as an FNS strategy for promoting healthy eating practices.	Adolescents	The game has seven stages that address the classification of foods; healthy practices; importance of home cooking; food marketing focusing on misleading advertising; and reading food labels. The first phase consists of 23 cards. From the fifth phase onward, the game has 44 cards. The components of the game environment are energy markers; deck of cards; avatar, opponent and food (grouped as the classification described in the GAPB). Each character has a health score accompanied by meters for sodium, sugar and fat. The cards are divided as follows: Real food (green cards); Prepared meal (green cards); Processed foods (yellow letters); Mega-industrialized foods (red cards); Character cards (called “Buds”); and Letters of healthy eating practices.
Jaime et al., 2018¹³13 Jaime PC, Tramontt CR, Maia TM, Gabe KT, Reis LC. Content validity of an educational workshop based on the Dietary Guidelines for the Brazilian Population. Rev Nutr 2018; 31(6):593-602.	Description	Educational workshop based on the FGBP to include the recommendations of the guide in the work process of the PHC teams.	PHC professionals	Workshop protocol has 4 modules with 16 activities. The activities matrix comprises three axes: (a) organizational strategies, (b) understanding of the FGBP and (c) implementation of the FGBP.
Khandpur et al., 2021¹⁶16 Khandpur N, Quinta FP, Jaime PC. A quantitative test of the face validity of behavior-change messages based on the Brazilian Dietary Guidelines. Nutr J 2021; 20(1):10.	Methodological study	Messages to support the adoption of healthy eating choices and behaviors.	Brazilian adult population	28 messages to inform about activities and specific choices related to food that help them to better align their daily behaviors with FGBP recommendations. Content covered in the messages: food categorization based on the NOVA classification, choices and good practices related to planning and organizing meals, food purchases, culinary skills and ways of eating.
Melo et al., 2020¹⁵15 Melo GR, Lima SC, Chagas CMS, Nakano EY, Toral N. Tailored smartphone intervention to promote healthy eating among Brazilian adolescents: a randomised controlled trial protocol. BMJ Open 2020; 10(10):e038896.	Protocol of a randomized clinical trial	Messages via WhatsApp for PAHF, improvement of knowledge, self-efficacy in adopting healthy habits and progression of stages of change in adolescents.	Adolescents	42 messages: 3 guidance messages and 39 thematic messages on food and nutrition based on the FGBP, considering the process of behavior change.
Louzada et al., 2022¹⁸18 Louzada MLC, Tramontt CR, Jesus JGL, Rauber F, Hochberg JRB, Santos TSS, Jaime PC. Developing a protocol based on the Brazilian Dietary Guidelines for individual dietary advice in the primary healthcare: theoretical and methodological bases. Fam Med Community Heal 2022; 10(1):e001276.	Methodological study	Clinical protocol for individual dietary counseling to guide decision-making in PHC when providing nutritional counseling.	PHC professionals	The protocol is in a flowchart format, in which the professional’s conduct is guided by the answer given to each question of the SISVAN instrument for assessing food consumption. If the individual presents an unhealthy eating practice, the professional is instructed to make recommendations for its modification and to identify obstacles that contribute to the adoption of these practices. If the individual has a healthy eating practice, the professional is instructed to value it.

Author/Year	Study design	Tool	Study sample	Tool components
Crivellenti et al., 2018¹⁹19 Crivellenti LC, Zuccolotto DCC, Sartorelli DS. Development of a Diet Quality Index Adapted for Pregnant Women. Rev Saude Publica 2018; 52:59.	Methodological study	Quality Index of Diet Adapted for Pregnant Women (IQDAG).	For the nutritionist to apply in pregnant women	It has 9 components for evaluation: 3 food groups (vegetables, legumes and fresh fruits (in servings/1,000 kcal)); 5 nutrients (Fiber, Omega 3, Calcium, Folate and Iron); and 1 moderating component (percentage of the total energy value from UPP foods).
Santos et al., 2021²⁶26 Santos TSS, Araújo PHM, Andrade DF, Louzada MLC, Assis MAA, Slater B. Duas evidências de validade da ESQUADA e níveis de qualidade da dieta dos brasileiros. Rev Saude Publica 2021; 55:39.	Psychometric study	The Diet Quality Scale (ESQUADA) is used to evaluate the diet.	For the health professional to apply to adolescents and adults	Consisting of 25 items, it includes questions about the consumption of natural or minimally processed foods, ultra-processed foods and dietary practices (such as having breakfast, cooking and replacing meals with snacks).
Borges and Jaime, 2019²⁰20 Borges CA, Jaime PC. Development and evaluation of food environment audit instrument: AUDITNOVA. Rev Saude Publica 2019; 53:1-16.	Methodological study	Instrument for auditing (data collection) of the consumer’s food environment (AUDITNOVA) based on the NOVA classification.	For the health professional to audit the consumer’s food environment	Indicators of the consumer’s food environment, such as availability, price, promotional and advertising strategies and number of brands available were evaluated in 14 blocks: block 1 - general information; block 2 - type of trade and products traded; block 3 - entrance to the establishment; block 4 - produce sector; block 5 - meat, chicken and fish sector; block 6 - dairy sector; block 7 - grocery sector; block 8 - bodywork and preserves sector; block 9 - bakery and breakfast sector; block 10 - frozen foods sector; block 11 - beverage sector; block 12 - sector of chocolates, cookies and packaged snacks; and blocks 13 and 14, about advertisements inside and outside the establishment.
Gabe and Jaime, 2019⁶6 Gabe KT, Jaime PC. Development and testing of a scale to evaluate diet according to the recommendations of the Dietary Guidelines for the Brazilian Population. Public Health Nutr 2019; 22(5):785-796.	Methodological study	Scale to measure healthy eating habits.	For the health professional to apply to the adult population	The scale consists of 24 items in a structure of four domains: Food choices and feeding modes - negative domains Household planning and organization - positive domains.
Martins et al., 2019²¹21 Martins CA, Baraldi LG, Scagliusi FB, Villar BS, Monteiro CA. Índice de Habilidades Culinárias: desenvolvimento e avaliação de confiabilidade. Rev Nutr 2019; 32:e180124.	Methodological study	Culinary Skills Index that assesses confidence in the performance of culinary skills.	For the health professional to apply to the general population	Based on the golden rule of LPAI, encouraging the improvement of culinary skills and self-efficacy. It has ten short and closed items that assess the degree of confidence of people regarding the performance of culinary skills considered to facilitate the implementation of GAPB recommendations. The closer the score is to 100, the greater the confidence in performing the culinary skills.
Reis and Jaime, 2020²²22 Reis LC, Jaime PC. Scale for evaluating food and nutrition education practices in Primary Health Care. Rev Nutr 2020; 33:e190231.	Methodological study	Evaluation scale of FNE practices in PHC.	For the nutritionist to diagnose the adequacy of the FNS approach by the PHC team	Comprising 17 items: chapters of the GAPB, interprofessional collaborative practice and the family health strategy as models for organizing care in PHC.
Borges et al., 2021²³23 Borges CA, Gabe KT, Jaime PC. Consumer Food Environment Healthiness Score: Development, Validation, and Testing between Different Types of Food Retailers. Int J Environ Res Public Health 2021; 18(7):3690.	Methodological study	Scoring system (Consumer Food Environment Healthiness Score) to evaluate the healthiness of the consumer's food environment, considering different types of food retailers and indicators, such as availability, price, advertising and placement strategies.	For the health professional to assess the healthiness of the consumer’s food environment	Set of indicators classified into two dimensions: Food dimension - availability and promotional price. Foods from the first three NOVA groups may compose healthy eating patterns: positive score. UPP foods: negative score. Environmental dimension - advertising/information and placement. Advertising strategies and placement in the consumer’s food environment related to the group of fresh or minimally processed foods - positive score. Food-related UPP - negative score. The scores are computed by the simple sum of the indicators of each dimension, standardized for the scale of 0 to 100 points. The higher the score, the healthier the food retailers are.
Reis and Jaime, 2021²⁴24 Reis LC, Jaime PC. Pool of items to measure Primary Health Care workers' knowledge on healthy eating. Rev Saude Publica 2021; 55:55.	Methodological study	Online self-administered instrument to measure the knowledge of PHC workers about the GAPB content.	PHC workers	Composed of 16 items, which encompass the five chapters of the GAPB (principles, choice of food, from food to meals, ways of eating and understanding and overcoming obstacles).
Reis and Jaime, 2021²⁵25 Reis L, Jaime P. Measuring professional self and collective efficacy for dietary advice in Primary Health Care. Nutr Health 2021; 27(1):49-57.	Methodological study	Self-administered web -based scale to measure the self-efficacy and collective efficacy of PHC professionals in applying the GAPB for dietary guidance.	PHC professionals	Consisting of 24 items divided equally into Part A (self-efficacy) and B (collective efficacy). A set of items was constructed to capture the respondents’ perception of self-confidence and the confidence of their teams to apply GAPB recommendations. The items were developed based on the concepts described in each chapter of the GAPB.
Silva et al., 2021¹⁷17 Silva AB, Piccoli ÂB, Pellanda LC. Knowledge and food practices questionnaire: construction and validation. J Pediatr (Rio J) 2021; 97(2):177-183.	Methodological study	Questionnaire of Knowledge and Feeding Practices (QCPA) to assess nutritional knowledge and feeding practices.	For the nutritionist to apply in children (7 to 11 years)	Composed of 49 questions, 24 items on nutritional knowledge and 25 items on dietary practices. The questions were based on the GAPB’s 10 steps for an adequate and healthy diet.

Tools for the promotion of adequate and healthy eating
Author/Year	Evaluation of the psychometric properties of the tool
Geraldi et al., 2017¹²12 Geraldi MV, Leite IQ, Pinto SN, Diez-Garcia RW. Pictorial instrument to guide the classification of foods in the dietary Guidelines for the Brazilian Population. Rev Nutr 2017; 30(1):137-144.	It did not.
Chagas et al., 2018¹⁴14 Chagas CM, Pontes e Silva TB, Reffatti LM, Botelho RBA, Toral N. Rango Cards, a digital game designed to promote a healthy diet: a randomized study protocol. BMC Public Health 2018; 18(1):910.	Evaluation of feasibility, usability and attractiveness (focus group with adolescents).
Jaime et al., 2018¹³13 Jaime PC, Tramontt CR, Maia TM, Gabe KT, Reis LC. Content validity of an educational workshop based on the Dietary Guidelines for the Brazilian Population. Rev Nutr 2018; 31(6):593-602.	Content validation (expert panel - CVI calculation).
Khandpur et al., 2021¹⁶16 Khandpur N, Quinta FP, Jaime PC. A quantitative test of the face validity of behavior-change messages based on the Brazilian Dietary Guidelines. Nutr J 2021; 20(1):10.	Content validation (expert panel).
Melo et al., 2020¹⁵15 Melo GR, Lima SC, Chagas CMS, Nakano EY, Toral N. Tailored smartphone intervention to promote healthy eating among Brazilian adolescents: a randomised controlled trial protocol. BMJ Open 2020; 10(10):e038896.	Validation of content through an online questionnaire with two research groups, then analysis of validation responses and editing of messages through panels of experts (researchers).
Louzada et al., 2022¹⁸18 Louzada MLC, Tramontt CR, Jesus JGL, Rauber F, Hochberg JRB, Santos TSS, Jaime PC. Developing a protocol based on the Brazilian Dietary Guidelines for individual dietary advice in the primary healthcare: theoretical and methodological bases. Fam Med Community Heal 2022; 10(1):e001276.	Content and face validation (panel of experts and health professionals) through thematic content analysis: preanalysis (transcription and definition of themes to guide the analysis); exploratory reading of transcripts; analysis of results: coding and summarization of results; inference and interpretation
	Tools for the assessment of adequate and healthy diet
Crivellenti et al., 2018¹⁹19 Crivellenti LC, Zuccolotto DCC, Sartorelli DS. Development of a Diet Quality Index Adapted for Pregnant Women. Rev Saude Publica 2018; 52:59.	Assessment of the degree of agreement (joint classification of the estimated quartiles of food group intake and weighted squared Kappa).
Santos et al., 2021²⁶26 Santos TSS, Araújo PHM, Andrade DF, Louzada MLC, Assis MAA, Slater B. Duas evidências de validade da ESQUADA e níveis de qualidade da dieta dos brasileiros. Rev Saude Publica 2021; 55:39.	Evaluation of the relevance and clarity of the items (focus groups with nutritionists and exploratory content analysis: transcriptions, coding and analysis of coding agreement using the Kappa coefficient for interexaminer reliability). Evaluation of the comprehensibility of the items through an online questionnaire (applied to Brazilian adolescents and adults). Reliability assessment (item dimensionality and item response theory).
Borges and Jaime, 2019²⁰20 Borges CA, Jaime PC. Development and evaluation of food environment audit instrument: AUDITNOVA. Rev Saude Publica 2019; 53:1-16.	Content validation (expert panel - CVI calculation). Evaluation of reliability and reproducibility (percentage of agreement and Kappa coefficients).
Gabe and Jaime, 2019⁶6 Gabe KT, Jaime PC. Development and testing of a scale to evaluate diet according to the recommendations of the Dietary Guidelines for the Brazilian Population. Public Health Nutr 2019; 22(5):785-796.	Content validation (expert panel - CVI calculation), face (pretest with the target audience) and construct (factor analysis). Evaluation of internal consistency (Cronbach’s α coefficients) and reproducibility (intraclass correlation coefficient).
Martins et al., 2019 ²¹21 Martins CA, Baraldi LG, Scagliusi FB, Villar BS, Monteiro CA. Índice de Habilidades Culinárias: desenvolvimento e avaliação de confiabilidade. Rev Nutr 2019; 32:e180124.	Face validation (experts: group consensus and individual response to an online questionnaire). Reliability assessment: internal consistency (Cronbach’s α coefficients) and reproducibility (weighted quadratic kappa and prevalence-adjusted kappa).
Reis and Jaime, 2020²²22 Reis LC, Jaime PC. Scale for evaluating food and nutrition education practices in Primary Health Care. Rev Nutr 2020; 33:e190231.	Content validation (expert panel - calculation of mean representativeness and clarity scores) and face (focus group with nutritionists). Assessment of agreement and reliability (weighted kappa).
Borges et al., 2021²³23 Borges CA, Gabe KT, Jaime PC. Consumer Food Environment Healthiness Score: Development, Validation, and Testing between Different Types of Food Retailers. Int J Environ Res Public Health 2021; 18(7):3690.	Construct validation (Kruskal-Wallis test and Dunn test) and evaluation of internal consistency (Cronbach’s α coefficients).
Reis and Jaime, 2021²⁴24 Reis LC, Jaime PC. Pool of items to measure Primary Health Care workers' knowledge on healthy eating. Rev Saude Publica 2021; 55:55.	Validation of content (expert panel - calculation of mean representativeness and clarity scores), face (focal group of potential users of the instrument) and construct (confirmatory factor analysis).
Reis and Jaime, 2021²⁵25 Reis L, Jaime P. Measuring professional self and collective efficacy for dietary advice in Primary Health Care. Nutr Health 2021; 27(1):49-57.	Validation of content (expert panel - calculation of mean representativeness and clarity scores), face (focal group of potential users of the instrument) and construct (confirmatory factor analysis).
Silva et al., 2021¹⁷17 Silva AB, Piccoli ÂB, Pellanda LC. Knowledge and food practices questionnaire: construction and validation. J Pediatr (Rio J) 2021; 97(2):177-183.	Content validation (expert panel (nutritionists, educators and psychologists) - CVI calculation), face (experts and children - pilot test) and construct (exploratory factor analysis) validation. Analysis of reproducibility (intraclass correlation coefficient), level of agreement (kappa coefficient), internal consistency (Cronbach’s α coefficients) and validity.

Tools for the Promotion of Adequate and Healthy Eating
Food and Nutrition Education	mHealth	Professional Qualification in PHC
- Iconographic instrument on the NOVA¹²12 Geraldi MV, Leite IQ, Pinto SN, Diez-Garcia RW. Pictorial instrument to guide the classification of foods in the dietary Guidelines for the Brazilian Population. Rev Nutr 2017; 30(1):137-144. classification	- Virtual Game (Rango Cards) for promoting healthy eating habits among adolescents¹⁴14 Chagas CM, Pontes e Silva TB, Reffatti LM, Botelho RBA, Toral N. Rango Cards, a digital game designed to promote a healthy diet: a randomized study protocol. BMC Public Health 2018; 18(1):910.	- Educational workshop for the implementation of the FGBP¹³13 Jaime PC, Tramontt CR, Maia TM, Gabe KT, Reis LC. Content validity of an educational workshop based on the Dietary Guidelines for the Brazilian Population. Rev Nutr 2018; 31(6):593-602. recommendations
	- Messages to encourage behavior change in adults¹⁶16 Khandpur N, Quinta FP, Jaime PC. A quantitative test of the face validity of behavior-change messages based on the Brazilian Dietary Guidelines. Nutr J 2021; 20(1):10.	- Clinical protocol for guidance on individual dietary advice¹⁸18 Louzada MLC, Tramontt CR, Jesus JGL, Rauber F, Hochberg JRB, Santos TSS, Jaime PC. Developing a protocol based on the Brazilian Dietary Guidelines for individual dietary advice in the primary healthcare: theoretical and methodological bases. Fam Med Community Heal 2022; 10(1):e001276.
	- Messages via WhatsApp, for PAHF among adolescents¹⁵15 Melo GR, Lima SC, Chagas CMS, Nakano EY, Toral N. Tailored smartphone intervention to promote healthy eating among Brazilian adolescents: a randomised controlled trial protocol. BMJ Open 2020; 10(10):e038896.
Tools for the Assessment of Adequate and Healthy Diet
Feeding Practices	Consumer Food Environment	Professional Practice in PHC
- Diet Quality Scale (SQUARE)²⁶26 Santos TSS, Araújo PHM, Andrade DF, Louzada MLC, Assis MAA, Slater B. Duas evidências de validade da ESQUADA e níveis de qualidade da dieta dos brasileiros. Rev Saude Publica 2021; 55:39.	- Audit instruments²⁰20 Borges CA, Jaime PC. Development and evaluation of food environment audit instrument: AUDITNOVA. Rev Saude Publica 2019; 53:1-16. and score²³23 Borges CA, Gabe KT, Jaime PC. Consumer Food Environment Healthiness Score: Development, Validation, and Testing between Different Types of Food Retailers. Int J Environ Res Public Health 2021; 18(7):3690. of the consumer food environment (AUDITNOVA)	- Evaluation scale of FNE practices²²22 Reis LC, Jaime PC. Scale for evaluating food and nutrition education practices in Primary Health Care. Rev Nutr 2020; 33:e190231.
- Scale to measure eating habits⁶6 Gabe KT, Jaime PC. Development and testing of a scale to evaluate diet according to the recommendations of the Dietary Guidelines for the Brazilian Population. Public Health Nutr 2019; 22(5):785-796.		- Online instrument for assessing knowledge about the FGBP²⁴24 Reis LC, Jaime PC. Pool of items to measure Primary Health Care workers' knowledge on healthy eating. Rev Saude Publica 2021; 55:55.
- Diet Quality Index Adapted for Pregnant Women¹⁹19 Crivellenti LC, Zuccolotto DCC, Sartorelli DS. Development of a Diet Quality Index Adapted for Pregnant Women. Rev Saude Publica 2018; 52:59.		- Online scale to measure the effectiveness in the application of FGBP recommendations²⁵25 Reis L, Jaime P. Measuring professional self and collective efficacy for dietary advice in Primary Health Care. Nutr Health 2021; 27(1):49-57.
- Questionnaire to assess knowledge about healthy eating habits and practices in children¹⁷17 Silva AB, Piccoli ÂB, Pellanda LC. Knowledge and food practices questionnaire: construction and validation. J Pediatr (Rio J) 2021; 97(2):177-183.
- Index of evaluation of the degree of confidence in the performance of culinary skills²¹21 Martins CA, Baraldi LG, Scagliusi FB, Villar BS, Monteiro CA. Índice de Habilidades Culinárias: desenvolvimento e avaliação de confiabilidade. Rev Nutr 2019; 32:e180124.

[1] Chief editors:

Romeu Gomes, Antônio Augusto Moura da Silva

Brasil

Brasil

Tools developed in Brazil for the promotion and assessment of adequate and healthy eating habits: A scoping review

Abstract