Beyond Nutrients? Potential Role of Ultra-Processed Foods in Obesity

This products is free for those who attended FNCE^® 2019.

Traditionally, nutrition science has focused on categorizing foods according to their nutrient composition. This approach has recently been criticized as too reductionist, and an alternative food categorization system called NOVA has been proposed based on the extent and purpose of processing. This session will describe the potential role of so-called "ultra-processed" foods in obesity, focusing on the design and the results of the first randomized controlled trial of ultra-processed versus minimally processed diets.

Planned with the Committee for Lifelong Learning

CPEU: 1.5
CPE Level: 2- Intermediate
Learning Need Codes: 9020, 8090, 5370

Performance Indicators:

• 6.1.9 Interprets data to formulate judgments, conclusions and reports.
• 8.2.2 Applies knowledge of health determinants when planning, developing and implementing services, programs, meal plans and menus.
• 8.3.6 Keeps abreast of current nutrition and dietetics knowledge and trends.

Learning Objectives

• Describe the concept of an ultra-processed food
• Summarize the NOVA food classification system
• Identify the potential role of ultra-processed foods in obesity

Moderator

• Christine Weithman, MBA, RD, LDN

Speakers

• Kevin Hall, PhD
• Amber Courville, PhD, RDN