Data

Year of publication

2020

Type

Qualitative

Design

Cross-sectional

Classification

Other (adaption of NOVA)

Country studied

Uruguay

Data

Primary

Data Collected

Other (focus group)

Study setting

Retail

Age group of participant

Adults/18+

Participant sex

Mixed

Target population

General

Sample size

n=52 (participants)

The heuristics that guide healthiness perception of ultra-processed foods: A qualitative exploration/Public Health Nutrition

Goal

Explore the conceptualisation of healthy food by citizens and how they judge the healthiness of ultra-processed foods

Results

The conceptualisation of healthy food was mainly focused on food characteristics. Lack of processing was thought to indicate healthiness. No all UPF were categorized as unhealthy. Participants tended to rely on simple cues, such as label design, nutrient claims, brand, price and country of origin as indicators of product healthiness.

Authors

Machín L, Antúnez L, Curutchet MR, Ares G.

Journal

DOI