Ultra-processed foods - an update
Definitions, consumption trends, health and environmental impacts, and the policy responses
The presentation covers:
- What ultra-processed foods are and how to identify them
- Evidence and mechanisms of the impact of ultra-processed foods on health
- The impact of ultra-processed foods on the environment
- Global, regional and national ultra-processed food consumption trends
- Ultra-processed food concept applied to dietary advice and policy actions
Read a review of the presentation here
You may also be interested in our complimentary presentation by Dr Priscila Machado Ultra-processed foods
Watching this presentation and completing the assessment can contribute towards assessable Continuing Professional Development hours
About the Presenter
Dr Priscila Machado, PhD, Research Fellow, Institute for Physical Activity and Nutrition, Deakin University
Priscila is an Alfred Deakin Postdoctoral Research Fellow at the Institute for Physical Activity and Nutrition, Deakin University, Australia. She holds a Masters and a PhD in Public Health Nutrition from the University of Sao Paulo, Brazil, where the concept of ultra-processing was developed. Her research focuses on understanding the role of ultra-processed foods in human and planetary health. Recent work includes developing a sustainable healthy diet index based on the level of food processing.
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Registration includes
- Access to a recording of the presentation
- Presentation notes
- Assessment quiz and certificate
- Suggested further reading
Registration types
- On demand recording: from $24 receive a recording and associated documents
- Subscription: $33 monthly to access all Education in Nutrition recordings
- More information on pricing and packages