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	Best-Worst Scaling of Food Values	NOVA Food Classification
Ämnesområde	Food Agriculture Studies	Food Agriculture Studies
Familj	Process / pipeline	Process / pipeline
Ursprungsår	2009	2019
Upphovsperson	Jayson L. Lusk & Brian C. Briggeman (food values application); Adam Finn & Jordan Louviere (BWS method)	Carlos A. Monteiro and colleagues (University of Sao Paulo)
Typ	Maximum-difference choice-based scaling pipeline for food values	Food-processing classification pipeline for diet and food-system analysis
Ursprungskälla	Lusk, J. L., & Briggeman, B. C. (2009). Food Values. American Journal of Agricultural Economics, 91(1), 184-196.	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.
Alias	Food Values Best-Worst Scaling, MaxDiff Scaling of Food Values, Lusk-Briggeman Food Values, Best-Worst Food Preference Elicitation	NOVA, NOVA classification, Ultra-Processed Food Classification, NOVA food processing classification
Närliggande	3	4
Sammanfattning	Best-worst scaling of food values measures how much consumers care about a fixed set of food attributes — safety, price, taste, nutrition, naturalness, origin, environmental impact, fairness, and so on — by repeatedly asking them to pick the most and least important value from small subsets. Jayson Lusk and Brian Briggeman's 2009 article 'Food Values' introduced this specific application, adapting the best-worst (maximum-difference) scaling method that Finn and Louviere pioneered for food-safety research. Rather than rating each value on a 1-to-5 scale, where everything tends to look important, respondents are forced to trade values off against one another, yielding a discriminating, interval-scaled ranking of what truly drives their food choices and avoiding the scale-use biases that plague conventional importance ratings.	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.