Developing a Comprehensive Food Checklist

A food checklist was created based on the SA-FBDGs. Foods were grouped into the following seven major food groups: (1) starchy foods, (2) pulses (beans, peas, lentils and soya), (3) dairy, (4) fish, chicken, meat and eggs, (5) vegetables and fruits, (6) fats, oils and foods high in fat and (7) sugar and foods and drinks high in sugar. Dietary data from a validation study of the SA-DPP study (unpublished data) was used to finalise the checklist; therefore, the list contained commonly consumed foods in resource-poor communities in Cape Town, South Africa. The checklist contained raw food, prepared food and fortified products. The food type, brand name, unit and weight, and unit price per rands (ZAR) for each item was recorded on the checklist. The common or medium package size was recorded. For vegetables and fruits, weight per kg was recorded. The South African Food Composition Tables^{(30 )} were used to obtain energy and nutrient content values per 100 g edible portion. For nutrient values not available in the South African Food Composition Tables, nutrient values were obtained from food manufacturing websites. Foods not considered were non-dairy creamer, diet beverages, tea, coffee, water, energy drinks, as these are mostly low calorie with little nutritional value^{(26 (link))}. The final analysis was based on a total of 116 foods representing the healthy and unhealthy groups based on the SA-FBDGs.