Cross-frequency table between Nutri-Score and NOVA classification. Relative frequencies were calculated by row.
| Nutri-Score | NOVA 1 | NOVA 2 | NOVA 3 | NOVA 4 |
|---|---|---|---|---|
| A | 124 (37.80%) | 0 (0%) | 48 (14.63%) | 156 (47.56%) |
| B | 79 (19.32%) | 0 (0%) | 42 (10.27%) | 288 (70.42%) |
| C | 24 (5.58%) | 11 (2.56%) | 89 (20.70%) | 306 (71.16%) |
| D | 11 (1.66%) | 21 (3.18%) | 85 (12.86%) | 544 (82.30%) |
| E | 15 (2.49%) | 10 (1.66%) | 56 (9.29%) | 522 (86.57%) |
NOVA 1: Unprocessed or minimally processed foods; NOVA 2: Culinary ingredients; NOVA 3: Processed foods; NOVA 4: Ultra-processed foods.
The supplementary tables for this article are available at: https://www.explorationpub.com/uploads/Article/file/1010171_sup_1.pdf.
MB: Conceptualization, Methodology, Data curation, Investigation, Formal analysis, Visualization, Writing—original draft, Writing—review & editing. NKS: Conceptualization, Methodology, Data curation, Investigation, Formal analysis, Resources, Writing—original draft, Writing—review & editing. MTA: Data curation, Investigation, Formal analysis, Writing—original draft, Writing—review & editing. CT: Conceptualization, Supervision, Writing—review & editing. NR: Conceptualization, Supervision, Writing—review & editing. All authors read and approved the submitted version.
The authors declare that they have no conflicts of interest.
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The raw data supporting the findings and conclusions of this study are available from the corresponding author upon reasonable request. Data will be provided without undue restriction to any qualified researcher for the purpose of academic, non-commercial research.
MB’s scholarship is funded by the DOST-PCHRD (Department of Science and Technology—Philippine Council for Health Research and Development) 2023–2026. The funder(s) had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.
© The Author(s) 2026.
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