Table 1 The 10 basic principles for the adaptation of Cooking with a Chef program within the Brazilian Nutrition and Culinary in the Kitchen program

1

Appreciation of food in natural form or minimally processed foods, preferably organic and from agro-ecological agriculture, respecting seasonality.

2

Importance of a healthier menu planning considering the grocery list development, pantry organization, and meal preparation.

3

Planning healthier meals based on food groups and subgroups and portion size recommendations. Encouraging the use of fruits, vegetables, whole grains, and nuts.

4

Enhancement and maintenance of nutritional and sensorial quality during the food preparation process.

5

Knowledge and practice of healthier cooking techniques, considering techniques of food pre-preparation, preparation and distribution.

6

Limitation in the use of processed foods and elimination of ultra-processed foods.

7

Elimination of ingredients with industrial trans fatty acids in culinary preparations.

8

Decreased salt use for preparations and encouragement for the use of fresh herbs, spices and condiments that are minimally processed.

9

Limitation in the use of ingredients containing free sugars, added sugars or artificial sweeteners.

10

Understanding food nutritional information, enabling reading and analysis of the labels prior to purchase with respect to the amount per serving and serving size, the ingredient list and the nutrition facts label.