NOVA food classification: comparison of the knowledge among incoming and outgoing Nutrition students

Authors

DOI:

https://doi.org/10.12957/demetra.2020.48711

Keywords:

Students. Knowledge. Food. Food guides.

Abstract

Introduction: The second edition of the Dietary Guidelines for the Brazilian population uses the NOVA food classification for healthy diet recommendations. Therefore, this classification plays an important role in the training of nutritionists. Objective: To compare the knowledge of the NOVA food classification among incoming and outgoing Nutrition students. Methods: A cross-sectional study was conducted in 2016 involving the incoming and outgoing students of an undergraduate Nutrition course in Mato Grosso do Sul. A questionnaire containing 30 food items was administered to the students, who classified them into: unprocessed or minimally processed, processed culinary ingredients, processed, and ultra-processed food. The students’ knowledge was then evaluated using a score of correct classifications, overall and by food group. The Mann–Whitney U test was used for comparative analysis (significant when p≤0,05). Results: A total of 69 students participated (64% were incoming). The overall score of correct classifications was significantly higher (p=0.000) in outgoing students (median=17) than in incoming students (median=14). The score difference of correct classifications between the incoming and outgoing student groups showed significant differences for all food groups, except culinary ingredients (p=0.117). The culinary ingredient group obtained the lowest percentage of correct answers (24.1%), and the ultra-processed food group obtained the highest percentage (77.8%) among all students. Conclusion: Although outgoing students had greater knowledge than incoming students, unsatisfactory knowledge was identified on the NOVA classification in both groups. It is important to assure that the Nutrition students learn about the NOVA classification, since this classification is central to the nutritional guidance of the Brazilian population and, therefore, becomes a fundamental tool in the work of the professional nutritionist.

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Author Biographies

Bruna Menegassi, Universidade Federal da Grande Dourados.

Faculdade de Ciências da Saúde

Carla Maiara Lopes Cardozo, Universidade Federal de Mato Grosso do Sul.

Hospital Universitário Maria Aparecida Pedrossian. Programa de Residência Multiprofissional em Saúde.

Fernanda Ramos Langa, Universidade Federal da Grande Dourados

Divisão de Planejamento

Caroline Camila Moreira, Universidade Federal da Grande Dourados

Faculdade de Ciências da Saúde

Verônica Gronau Luz, Universidade Federal da Grande Dourados

Faculdade de Ciências da Saúde

Published

2020-10-31

How to Cite

1.
Menegassi B, Cardozo CML, Langa FR, Moreira CC, Luz VG. NOVA food classification: comparison of the knowledge among incoming and outgoing Nutrition students. DEMETRA [Internet]. 2020 Oct. 31 [cited 2025 May 2];15:e48711. Available from: https://www.e-publicacoes.uerj.br/demetra/article/view/48711

Issue

Section

Food and Nutrition in Collective Health