Validation of the Thumbs food classification system as a tool to accurately identify the healthiness of foods.
The Thumbs food classification system was developed to assist remote Australian communities to identify food healthiness. This study aimed to assess: (1) the Thumbs system's alignment to two other food classification systems, the Health Star Rating (HSR) and the Northern Territory School Canteens Gu...
| Publicado en: | British Journal of Nutrition Vol. 129; no. 11; pp. 2001 - 2011 |
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| Autores principales: | , , , , , |
| Formato: | research tables/charts Journal Article |
| Publicado: |
Cambridge University Press
6/14/2023
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=163546648&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 163546648 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 00071145 1XX jtl: British Journal of Nutrition issn: 00071145 maglogo: N pubinfo: dt: 6/14/2023 vid: 129 iid: 11 pid: 15979 pub: Cambridge University Press artinfo: ui: 163546648 163546648 163546648 10.1017/S0007114522002756 163546648 ppf: 2001 ppct: 10 formats: tig: atl: Validation of the Thumbs food classification system as a tool to accurately identify the healthiness of foods. aug: au: Chan, Jasmine McMahon, Emma Wycherley, Thomas Howes, Kylie Bidstrup, Graham Brimblecombe, Julie affil: Department of Nutrition, Dietetics and Food, Monash University, Notting Hill, Australia sug: subj: Food Classification Systems Validation Human Nutrients School Health Practice Guidelines ab: The Thumbs food classification system was developed to assist remote Australian communities to identify food healthiness. This study aimed to assess: (1) the Thumbs system's alignment to two other food classification systems, the Health Star Rating (HSR) and the Northern Territory School Canteens Guidelines (NTSCG); (2) its accuracy in classifying 'unhealthy' (contributing to discretionary energy and added sugars) and 'healthy' products against HSR and NTSCG; (3) areas for optimisation. Food and beverage products sold between 05/2018 and 05/2019 in fifty-one remote stores were classified in each system. System alignment was assessed by cross-tabulating percentages of products, discretionary energy and added sugars sold assigned to the same healthiness levels across the systems. The system/s capturing the highest percentage of discretionary energy and added sugars sold in 'unhealthy' products and the lowest levels in 'healthy' products were considered the best performing. Cohen's κ was used to assess agreement between the Thumbs system and the NTSCG for classifying products as healthy. The Thumbs system classified product healthiness in line with the HSR and NTSCG, with Cohen's κ showing moderate agreement between the Thumbs system and the NTSCG (κ = 0·60). The Thumbs system captured the most discretionary energy sold (92·2 %) and added sugar sold (90·6 %) in unhealthy products and the least discretionary energy sold (0 %) in healthy products. Modifications to optimise the Thumbs system include aligning several food categories to the NTSCG criteria and addressing core/discretionary classification discrepancies of fruit juice/drinks. The Thumbs system offers a classification algorithm that could strengthen the HSR system. pubtype: Academic Journal doctype: research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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