ASSESSMENT OF CONSUMPTION AND CHALLENGE OF FOOD CLASSIFICATION IN GROUPS: EXPERTS' PANEL REPORT

• Published in: Annals of nutrition and metabolism 2017-10, Vol.71 (Suppl. 2), p.1105
• Main Authors: Gomes, Adriana de Andrade, Santos, Débora Martins, Brito, Flávia Barbosa
• Format: Article
• Language: English
• Subjects: Classification; Clinical decision making; Clinical nutrition; Comparative analysis; Conduction; Decision making; Diet; Food; Food availability; Food consumption; Food groups; Fruit juices; Nutrition; Social sciences; Subgroups; Tapioca; Tea
• ISSN: 0250-6807; 1421-9697
• DOI: 10.1159/000480486

Background and objectives: The panel of experts is a research technique employed in social sciences that is also used in investigations that include multi-method conceptions. The proposal is to bring together experts to produce suggestions for solving the doubts and gaps existing in a certain subject. One of the great challenges of assessing food consumption has been the structuring of harmonized food databases. How and where to allocate food in groups requires the structuring of defined parameters, especially when comparing the results within and between studies. The present study reports the use of this technique as a strategy to aid the decision regarding the allocation of food in groups, aiming the structuring of a harmonized food database. Methods: Six specialists working in the area of clinical/outpatient nutrition and researchers/teachers in the nutrition area participated in the meeting. The guests were previously given a script, containing objectives, justifications and methodology addressing information on the conduction of the "experts' panel" and harmonization of food database. The classification of food in groups proposed by the researcher, based on household food availability data between 2008-2009 Brazilian Household Budget Survey, was sent to the experts for prior appraisal. During the meeting, the questions of harmonization were raised, followed by discussion. Results: The panel contributed to the reorganization of food groups. The 1121 foods previously distributed in 15 groups and 33 subgroups, now consist in 14 groups and 42 subgroups. Culinary preparations and foods with a higher degree of industrialization, such as tapioca, fruit juice/soft drink, mate tea, couscous and sweetener, were some of the items that presented the greatest difficulty in being classified into groups. Conclusions: The panel of experts proved to be an adequate tool to find consistent answers taking into account the experience of other professionals/researchers in the field of nutrition. The specialists' participation allowed the articulation of different visions and reduction of possible tendencies coming from the exclusive look of the researcher.