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Table 1 Classification of Marketing Occasions by Healthfulness [19]

From: Food marketing in recreational sport settings in Canada: a cross-sectional audit in different policy environments using the Food and beverage Marketing Assessment Tool for Settings (FoodMATS)

Type

“Most Healthy”

“Less Healthy”

“Least Healthy”

Productsa/ Brandsb

Unprocessed foods and beverages with no added fat, sugar or salt

Foods and beverages with some added fat, sugar, or salt

Processed energy-dense, nutrient-poor items with high levels of fat, sugar, or salt

Retailersc

Grocery stores, farmers’ markets Sandwich outlets, smoothie outlets, salad bars

Sit-down restaurants, cafeterias, coffee outlets, prepared grocery stores, supplement stores

Pizza, burger, taco, fried chicken, Asian, and ice cream outlets, pubs, lounges, alcohol stores

Other

All nutrition education or healthy eating promotion

None

None

  1. adefined as a tangible food or beverage [14]),
  2. bdefined as a name or symbol that represents the maker of a product [14]),
  3. cdefined as a place where food can be purchased (store, restaurant, etc.)