Nutritional quality of foods and non-alcoholic beverages advertised on Brazilian free-to-air television: a cross-sectional study

Table 1 Summary of the characteristics of the PAHO and the WHO/Europe NP models

Characteristics	PAHO	WHO/Europe
Application	Restricting marketing of unhealthy foods and beverages to children; regulating school food environments; establishing FOP warning labels, taxation policies and agricultural subsidies; food provision guidelines for social programs.	Restricting the marketing of unhealthy foods and beverages to children.
Categories	Four categories¹ (based on the extent of industrial processing)	17 categories²
Measure	100 g/ml	100 g/ml
Critical nutrients	Sodium, free sugars, non-nutritive sweeteners, total fat, saturated fat, and trans fat.	Energy, salt, non-sugar sweeteners, total fat, saturated fat, total sugar and added sugar.

Note: FOP Front-of-package, PAHO Pan American Health Organization, WHO/Europe WHO Regional Office for Europe
¹ All food items are classified into four categories, including: 1) ultra-processed products, 2) processed products, 3) unprocessed or minimally processed products, 4) culinary ingredients. Processed or ultra-processed foods are further classified as containing “excessive” or “non excessive” amounts of critical nutrients
² The 17 food categories include: 1) chocolate and sugar confectionery, energy bars, and sweet toppings and desserts; 2) cakes, sweet biscuits, pastries, other sweet bakery wares, and dry mixes for making such; 3) savory snacks; 4) beverages: a) juices, b) milk drinks, c) energy drinks, and d) other beverages; 5) edible ices; 6) breakfast cereals; 7) yogurts, sour milk, cream, and other similar foods; 8) cheese; 9) ready-made and convenience foods and composite dishes; 10) butter and other fats and oils; 11) bread, bread products, and crispbreads; 12) fresh or dried pasta, rice, and grains; 13) fresh and frozen meat, poultry, fish, and similar; 14) processed meat, poultry, fish, and similar; 15) fresh and frozen fruit, vegetables, and legumes; 16) processed fruit, vegetables, and legumes; and 17) sauces, dips, and dressings

ISSN: 1471-2458