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Area of Science:

  • Nutrition Science
  • Consumer Behavior Studies
  • Food Science and Technology

Background:

  • Food guides are crucial for public health, offering dietary recommendations and food classifications.
  • Existing food classification systems vary globally, influenced by cultural, nutritional, and scientific factors.
  • The Food Guide for the Brazilian Population (FGBP) provides specific guidance on food choices and healthy eating.

Purpose of the Study:

  • To evaluate Brazilian consumers' comprehension of food classification according to the FGBP.
  • To assess understanding of food processing levels and their implications for dietary choices.
  • To identify challenges in consumer interpretation of official food guidance.

Main Methods:

  • Development and validation of the "Understanding of the Level of Processing of Food" (ULPF) instrument using psychometric principles and the Delphi methodology.
  • The ULPF instrument comprised 36 items, achieving expert concordance >80% and good internal consistency.
  • A large-scale survey involving 2333 Brazilian participants from all regions.

Main Results:

  • A significant majority (approximately 85%) of Brazilian consumers demonstrated poor understanding of food definitions and classification based on processing levels, as per FGBP and Food Science and Technology (FST) criteria.
  • Over 50% of participants found classifying foods by traditional food groups easier than by processing level.
  • The study indicates a widespread difficulty in applying FGBP's processing-based food classification.

Conclusions:

  • Brazilian consumers face considerable challenges in understanding food classification by processing level, impacting their ability to follow FGBP recommendations.
  • There is a need for improved communication and educational strategies to enhance consumer comprehension of food processing and healthy eating guidelines.
  • Rethinking food guide communication may be necessary to bridge the gap between official recommendations and consumer understanding.