Titre:	Is there a convergence between the food classification adopted by food-based dietary guidelines and food science and technology?
Auteur(s):	Monteiro, Jordanna Santos Botelho, Raquel Braz Assunção Zandonadi, Renata Puppin Araújo, Wilma Maria Coelho
metadata.dc.identifier.orcid:	https://orcid.org/0000-0003-2590-5028 https://orcid.org/0000-0002-0369-287X https://orcid.org/0000-0003-0370-3089 https://orcid.org/0000-0001-5549-3568
metadata.dc.contributor.affiliation:	University of Brasília, School of Health Sciences, Department of Nutrition University of Brasília, School of Health Sciences, Department of Nutrition University of Brasília, School of Health Sciences, Department of Nutrition University of Brasília, School of Health Sciences, Department of Nutrition
Assunto::	Alimentos Diretrizes dietéticas baseadas nos alimentos Ciência e tecnologia
Date de publication:	18-oct-2023
Editeur:	MDPI
Référence bibliographique:	MONTEIRO, Jordanna Santos et al. Is there a convergence between the food classification adopted by food-based dietary guidelines and food science and technology?. Foods, [S. l.], v. 12, n. 20, 3824, 2023. DOI: https://doi.org/10.3390/foods12203824. Disponível em: https://www.mdpi.com/2304-8158/12/20/3824. Acesso em: 31 jan. 2024.
Abstract:	The World Health Organization (WHO) proposed the dietary guidelines presented as the Food-based Dietary Guidelines (FBDG). The FBDG classify foods according to their origin, nature, nutrient source, food group, and processing level. Food science and technology (FST) ranks food according to its origin, perishability, nutrient source, processing, food group, and formulation. This paper aimed to compare the convergence points for food classification according to the FBDG and FST. This study was carried out in two phases. The first step was identifying the Food-Based Dietary Guidelines (FBDG). For each of the FBDG, food items were grouped as fruits, vegetables, cereals, sugars, fat and oils, legumes, foods from animals, dairy products, and others. The second step aimed to identify and describe the different food classification systems. The search was performed on PubMed®, Science Direct, and Web of Science and websites of international organizations such as the Food and Agriculture Organization of the United Nations (FAO), the World Health Organization (WHO), and the Codex Alimentarius. Our results show that the points of convergence between the classifications were the classification in terms of origin (animal and vegetable), nutrient sources, and food groups. However, inconsistencies were observed for the distribution of food items in each group in the 98 surveyed FBDG. As for nature, there was a convergence for in natura, minimally processed, and processed foods. However, the criteria adopted for minimally processed and processed foods described in the FBDG differ from those considered by the FST. FST also does not recognize the classification of foods concerning the level of processing.
metadata.dc.description.unidade:	Faculdade de Ciências da Saúde (FS) Departamento de Nutrição (FS NUT)
metadata.dc.description.ppg:	Programa de Pós-Graduação em Nutrição Humana
Licença::	(CC BY) Copyright: © 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).
DOI:	https://doi.org/10.3390/foods12203824
Collection(s) :	Artigos publicados em periódicos e afins

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