ArticleFoods (Basel, Switzerland)2022
How Do Consumers Understand Food Processing? A Study on the Brazilian Population.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Food Processing Knowledge in Relation to Healthiness and Self-Reported Understanding of the Health Star Rating in Australia.Health promotion journal of Australia : official journal of Australian Association of Health Promotion Professionals · 2026Article
- Recognition of Food Processing and Its Association with Consumption Patterns and Nutrient Intake Among Saudi University Students.Foods (Basel, Switzerland) · 2026Article
- How young adults in the United States understand and conceptualise ultra-processed foods.Journal of nutritional science · 2026Article
- Regular Family Meals Associated with Nutritional Status, Food Consumption, and Sedentary and Eating Behaviors of Brazilian Schoolchildren and Their Caregivers.Foods (Basel, Switzerland) · 2024Article
- How Argentinian Consumers Perceive the Safety of Irradiated Foods.Foods (Basel, Switzerland) · 2024Article
- Awareness, experiences, and beliefs related to ultra-processed foods among young people in Cebu, Philippines.Appetite · 2024Article
- How Do Brazilian Consumers Understand Food Groups in the Food-based Dietary Guidelines?Foods (Basel, Switzerland) · 2024Article
- Is There a Convergence between the Food Classification Adopted by Food-Based Dietary Guidelines and Food Science and Technology?Foods (Basel, Switzerland) · 2023Review
- The feasibility of implementing food-based dietary guidelines and food graphics in Ethiopia.Food security · 2023Article
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Authors and funding
5 authors.
Funding
Abstract
Food guides are official documents that guide consumers’ food choices. They inform the qualitative classification of food groups and messages on how to adopt a healthy diet. The classifications and nomenclatures adopted in these documents vary according to cultural, nutritional, and scientific criteria. This study aimed to evaluate the understanding of Brazilian consumers regarding food classification according to the Food Guide for the Brazilian Population (FGBP) concepts. An instrument was constructed to assess consumer understanding. It was named “Understanding of the Level of Processing of Food” (ULPF) and validated according to the concepts of constructs presented by psychometrics such as the Delphi methodology. The instrument was composed of 36 items approved by experts (concordance > 80% and with good internal consistency). A total of 2333 Brazilians from all regions participated in the study. The results suggest that food classification according to the level of processing was difficult for participants to understand. About 85% of them did not understand or did not know the definitions and classification of food and preparations according to food and science technology (FST) and the FGBP. More than 50% of the participants believed that it was easier to classify food according to food groups.
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