Understanding NOVA: A Modern Approach to Food Categorization

Introduction

NOVA helps people "group foods according to the extent and purpose of the processing they undergo. Food processing as identified by NOVA involved physical, biological and chemical processes that occur after foods are separated from nature, and before they are consumed or used in the preparation of dishes and meals." The NOVA Food Classification System has been used worldwide in nutrition and public health research, policy, and guidance as a tool for understanding the health implications of different food products.

Main Item

In the NOVA classification system, descriptive criteria are used to assign foods to one of four groups based on processing-related criteria. Food can be categorized in one of four ways:

• 1 - Unprocessed or minimally processed
• 2 - Processed culinary ingredients
• 3 - Processed foods
• 4 - Ultra-processed food (UPF)

The Golden Rule: "Always prefer natural or minimally processed foods and freshly made dishes and meals to ultra-processed foods."

Group 1: Unprocessed or Minimally Processed Foods

Unprocessed or Natural foods are obtained directly from plants or animals and do not undergo any alteration following their removal from nature.

Minimally processed foods are natural foods that have been submitted to cleaning, removal of inedible or unwanted parts, fractioning, grinding, drying, fermentation, pasteurization, cooling, freezing, or other processes that may subtract part of the food, but which do not add oils, fats, sugar, salt or other substances to the original food.

Examples of Unprocessed or Minimally Processed Food Include:

• Eggs.
• Coffee.
• Dried fruits.
• Tea, herbal infusions.
• Tap, spring and mineral water.
• Fresh and dried herbs and spices.
• Grains of wheat, oats and other cereals.
• Lentils, chickpeas, beans, and other legumes.
• Fresh or pasteurized milk; yogurt without sugar.
• Nuts, peanuts, and other seeds without salt or sugar.
• Fresh and dried mushrooms and other fungi or algae.
• Fresh and dried herbs and spices (e.g., oregano, pepper, thyme, cinnamon).
• Fresh or pasteurized vegetable or fruit juices with no added sugar or other substances.
• Natural, packaged, cut, chilled or frozen vegetables, fruits, potatoes, and other roots and tubers.
• Bulk or packaged grains such as brown, white, parboiled and wholegrain rice, corn kernel, or wheat berry.
• Fresh, chilled or frozen meat, poultry, fish and seafood, whole or in the form of steaks, fillets and other cuts.
• Grits, flakes and flours made from corn, wheat or oats, including those fortified with iron, folic acid or other nutrients lost during processing. Dried or fresh pasta, couscous, and polenta made from water and the grits/flakes/flours described previously.

Group 2: Oils, Fats, Salt, and Sugar

Group 2 is also called Processed Culinary Ingredients. These are products extracted from natural foods or from nature by processes such as pressing, grinding, crushing, pulverizing, and refining. They are used in homes and restaurants to season and cook food and thus create varied and delicious dishes and meals of all types, including broths and soups, salads, pies, breads, cakes, sweets, and preserves.

Use oils, fats, salt, and sugar in small amounts for seasoning and cooking foods and to create culinary preparations. As long as they are used in moderation in culinary preparations based on natural or minimally processed foods, oils, fats, salt, and sugar contribute toward diverse and delicious diets without rendering them nutritionally unbalanced.

Examples of Processed Culinary Ingredients Include:

• Lard.
• Butter.
• Coconut fat.
• Syrup extracted from maple trees.
• Honey extracted from honeycombs.
• Starches extracted from corn and other plants.
• White, brown and other types of sugar and molasses obtained from cane or beet.
• Oils made from seeds, nuts and fruits, to include soybeans, corn, oil palm, sunflower or olives.
• Refined or coarse salt, mined or from seawater and any food combining 2 of these, such as salted butter.

Group 3: Processed Foods

Processed foods are products manufactured by industry with the use of salt, sugar, oil or other substances (Group 2) added to natural or minimally processed foods (Group 1) to preserve or to make them more palatable. They are derived directly from foods and are recognized as versions of the original foods. They are usually consumed as a part of or as a side dish in culinary preparations made using natural or minimally processed foods. Most processed foods have two or three ingredients.

Examples of Processed Food Include:

• Bacon.
• Beef jerky.
• Coconut fat.
• Freshly-made cheeses.
• Salted or sugared nuts and seeds.
• Salted, dried, smoked or cured meat or fish.
• Fruits in sugar syrup (with or without added antioxidants).
• Tomato extract, pastes or concentrates (with salt and/or sugar).
• Fermented alcoholic beverages such as beer, alcoholic cider, and wine.
• Canned fish, such as sardine and tuna, with or without added preservatives.
• Freshly-made (unpackaged) breads made of wheat flour, yeast, water and salt.
• Canned or bottled legumes or vegetables preserved in salt (brine) or vinegar, or by pickling.

Group 4: Ultra-Processed Foods

Ultra-processed food (UPF) (also referred to as predigested food) are industrial formulations made entirely or mostly from substances extracted from foods (oils, fats, sugar, starch, and proteins), derived from food constituents (hydrogenated fats and modified starch), or synthesized in laboratories from food substrates or other organic sources (flavor enhancers, colors, and several food additives used to make the product hyper-palatable). Manufacturing techniques include extrusion, molding and pre-processing by frying. Beverages may be ultra-processed. Group 1 foods are a small proportion of, or are even absent from, ultra-processed products.

Examples Ultra-Processed Food Include:

• Biscuits (cookies).
• Sweetened juices.
• Margarine and spreads.
• Energy and sports drinks.
• Breakfast cereals and bars.
• Ice creams and frozen desserts.
• Pastries, cakes and cake mixes.
• Pre-prepared pizza and pasta dishes.
• Dairy drinks, including chocolate milk.
• Pre-prepared burgers, hot dogs, sausages.
• Cola, soda and other carbonated soft drinks.
• Other animal products made from remnants.
• Fatty, sweet, savory or salty packaged snacks.
• Packaged breads, hamburger and hot dog buns.
• Pre-prepared poultry and fish nuggets and sticks.
• Chocolates, candies and confectionery in general.
• Pre-prepared (packaged) meat, fish and vegetables.
• Sweetened and flavored yogurts, including fruit yogurts.
• Distilled alcoholic beverages such as whiskey, gin, rum, vodka, etc.
• Infant formulas & drinks, and meal replacement shakes (e.g., 'slim fast').
• Canned, packaged, dehydrated (powdered) and other 'instant' soups, noodles, sauces, desserts, drink mixes and seasonings.
• Baked products made with ingredients such as hydrogenated vegetable fat, sugar, yeast, whey, emulsifiers, and other additives.

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Noteworthy Criticisms of the NOVA Food Classification System

Some food scientists contend that NOVA lacks a solid scientific foundation and does not accurately reflect the complexities of food processing and its impacts on health. The system is criticized for making broad generalizations about the healthfulness of foods based primarily on processing level rather than nutritional composition.

Critics argue that NOVA oversimplifies food classification by grouping diverse products together based on processing level rather than nutritional content. For example, it places high-fiber breakfast cereals, plant-based burgers, and alcoholic beverages all in the "ultra-processed" category despite their vastly different nutritional profiles. NOVA is also accused of overlooking the potential benefits of food processing, such as improving food safety, extending shelf life, and enhancing nutrient bio-availability. Critics argue that not all processing is detrimental to health.

Some researchers criticize studies using NOVA for relying too heavily on correlations between ultra-processed food consumption and health outcomes without establishing clear causal mechanisms.

Conclusion

While the above criticisms highlight potential flaws in the NOVA system, it is worth noting that some researchers still find value in the classification. They argue that despite its limitations, NOVA draws attention to important issues in modern food production and consumption patterns. The debate surrounding NOVA underscores the complexity of food classification and the need for nuanced approaches to understanding the relationship between food processing, nutrition, and health.

NOVA Food Classification System Reference Material

Food groups and examples referenced were adapted from the NOVA Food Classification system, which was designed by Center for Epidemiological Studies in Health and Nutrition, School of Public Health, University of Sao Paulo, Brazil.

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Cite This Page (APA): Langtree, I. C. (2024, July 7). Understanding NOVA: A Modern Approach to Food Categorization. Disabled World. Retrieved December 1, 2024 from www.disabled-world.com/fitness/nutrition/foodsecurity/nova.php

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