手法を比較

	Nutrient Profiling Model	NOVA Food Classification
分野	Food Agriculture Studies	Food Agriculture Studies
系統	Process / pipeline	Process / pipeline
提唱年	2005	2019
提唱者	Mike Rayner, Peter Scarborough & Tim Lobstein (UK FSA/Ofcom model); Public Health Nutrition framework	Carlos A. Monteiro and colleagues (University of Sao Paulo)
種類	Scoring pipeline classifying foods by nutritional composition	Food-processing classification pipeline for diet and food-system analysis
原典	Scarborough, P., Rayner, M., & Stockley, L. (2007). Developing nutrient profile models: a systematic approach. Public Health Nutrition, 10(4), 330-336.	Monteiro, C. A., Cannon, G., Levy, R. B., Moubarac, J.-C., Louzada, M. L. C., Rauber, F., Khandpur, N., Cediel, G., Neri, D., Martinez-Steele, E., Baraldi, L. G., & Jaime, P. C. (2019). Ultra-processed foods: what they are and how to identify them. Public Health Nutrition, 22(5), 936-941.
別名	Nutrient Profiling, UK Ofcom/FSA Nutrient Profile Model, WXYfm Model, Nutrient Profile Scoring	NOVA, NOVA classification, Ultra-Processed Food Classification, NOVA food processing classification
関連	4	4
概要	Nutrient profiling is the science of categorising foods according to their nutritional composition for reasons related to preventing disease and promoting health. A nutrient profiling model operationalises this idea as a transparent scoring algorithm: each food is awarded points for components considered detrimental in excess (energy, saturated fat, sugars, sodium) and points for beneficial components (fruit, vegetable and nut content, fibre, protein), and the net score is thresholded to classify the food as 'healthier' or 'less healthy'. The best-known example is the UK Food Standards Agency / Ofcom model (the WXYfm model developed by Rayner, Scarborough and colleagues), adopted in 2007 to restrict television advertising of less-healthy foods to children and later adapted by the WHO and as the underlying engine of front-of-pack schemes. Scarborough, Rayner and Stockley set out the systematic, transparent development process that distinguishes a defensible model from an ad hoc one.	The NOVA classification groups foods not by their nutrient content but by the nature, extent, and purpose of the industrial processing they undergo, sorting all items into four groups: unprocessed or minimally processed foods, processed culinary ingredients, processed foods, and ultra-processed foods. Developed by Carlos Monteiro and colleagues at the University of Sao Paulo, NOVA introduced ultra-processed foods (UPF) as a category — industrial formulations made largely from substances extracted from foods plus additives — and argued that this processing dimension, rather than nutrient profile alone, is central to diet and health. The 2019 paper Ultra-processed foods: what they are and how to identify them gives the operational definitions, and the share of dietary energy from ultra-processed foods has become a widely used exposure in nutrition and food-system research.