ArticleNutrients2024
The Human Interference Scoring System (HISS): A New Tool for Quantifying Food Quality Based on Its Level of Processing.
Article in Nutrients, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed, 4 citations in OpenAlex.
- Artificial intelligence applications for assessing ultra-processed food consumption: a scoping review.The British journal of nutrition · 2026Article
- Development and Validation of a New Tool for Assessing the Intake of Ultra-Processed Foods in Adult Population: GR-UPFAST.Journal of human nutrition and dietetics : the official journal of the British Dietetic Association · 2025Article
- Exploring Consumption of Ultra-Processed Foods and Diet Quality in the Context of Popular Low Carbohydrate and Plant-Based Dietary Approaches.Food science & nutrition · 2024Article
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The Human Interference Scoring System (HISS) is a novel food-based diet-quality-classification system based on the existing NOVA method. HISS involves food and fluid allocation into categories from digital imagery based on food processing levels, followed by meal plan analysis using food-servings quantification. The primary purpose of this work was to evaluate the reliability of HISS. Trained nutrition professionals analyzed digital photographs from five hypothetical 24 h food recalls and categorized foods into one of four HISS categories. A secondary purpose was to assess the nutrient composition of the food recalls and other selected foods from the HISS categories. Participants effectively categorized foods into HISS categories, with only minor discrepancies noted. High inter-rater reliability was observed in the outer HISS categories: unprocessed and ultra-processed foods. Ultra-processed items consistently displayed elevated energy, carbohydrates, and sugar compared to unprocessed foods, while unprocessed foods exhibited notably higher dietary fiber. This study introduces the HISS as a potentially useful tool for quantifying a food-quality-based system using digital-photography-based assessments. Its high inter-rater reliability and ability to capture relationships between food processing levels and nutrient composition make it a promising method for assessing dietary habits and food quality.
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Registered trials
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