Análise das atualizações e revisões da classificação nova de alimentos: considerações para seu aprimoramento

Abstract

The recommendations for choosing foods from the second edition of the Food Guide for the Brazilian Population are based on a new food classifica tion that takes into account the degree of food processing. This classification was updated and revised, two years after the publication of the Guide and was named NOVA. This study aimed to: 1) analyze the updates and revisions of the NOVA classification in relation to the food classification presented in the second edition of the Food Guide and the bibliographical references on food processing and 2) make considerations that may be used in the future for its improvement . It is a qualitative study that used the discourse analysis of four reference materials to understand and analyze the updates and revisions of the NOVA classification in relation to the classification presented in the second edition of the Food Guide. In the process of updating and revising the NOVA classification, nine classes of food additives were included. Some technology adjuncts were mistakenly mentioned in the NOVA classification as food additives. Various types of processing, classically described by food technology, are not mentioned in the Guide or in the NOVA classification. There was an increase of food samples present in the NOVA classification in relation to the Guide classification. The considerations made by this work can help the researchers involved in updating the NOVA in a way that makes it more consistent, technical and yet easy to understand for the population.