Assessment Of Ultra-Processed Food Consumption Among Students Using the NOVA Food Classification System

Abstract Ultra-processed foods (UPFs) are industrial formulations generally manufactured from refined food substances, food derivatives and additives, with little or no intact whole food. Their consumption may be particularly common among students because of convenience, affordability, aggressive marketing, and easy availability. This study was designed to assess the level of UPF consumption among university students using the NOVA food classification system. A descriptive cross-sectional approach was proposed for 120 students aged 18–25 years. Dietary intake was assessed using a structured questionnaire and repeated 24-hour dietary recalls. Reported foods and beverages were assigned to the four NOVA groups, and the contribution of Group 4 foods to total daily energy intake was calculated. For descriptive interpretation in this study, students were categorized as low (<30%), moderate (30–50%) or high (>50%) consumers. The illustrative analysis showed that UPFs supplied 52.4% of total daily energy. Of the students, 23.3% were in the low, 35.0% in the moderate and 41.7% in the high consumption category. Packaged snacks, biscuits, instant noodles, bakery products, sugar-sweetened beverages and ready-to-eat foods were common sources. The findings indicate the potential importance of nutrition education, food-label literacy and healthier campus food environments. Because the present numbers are illustrative, conclusions must be updated after analysis of actual participant-level data.