• Twitter
  • Facebook
  • Instagram
  • Member Portal
American Society for Nutrition
Donate
  • About
    • Leadership
    • Mission & Bylaws
    • History of ASN
    • IUNS
    • ASN 2028
    • Contact Us
  • Publications
    • The Journal of Nutrition
    • The American Journal of Clinical Nutrition
    • Advances in Nutrition
    • Current Developments in Nutrition
    • With Appreciation
    • ASN e-Newsletters
    • Guidelines and Policies
    • Advertising
    • OUP Partnership
  • Meetings & Education
    • Nutrition 2020
    • Nutrition 2019
    • Continuing Education
    • Other Meetings & Professional Development Events
    • ASN On Demand
    • Graduate Program Directory
    • Past Meetings
  • Membership
    • Member Benefits
    • Membership Application Processes
    • Research Interest Sections
    • NutriLink Member Community
    • Scientific Councils
    • Sustaining Partners
    • Minority Affairs
  • Advocacy & Science Policy
    • Get Involved – Tools for Members
    • ASN Advocacy
    • Nutrition Research Priorities
    • Communications
    • ASN Science Policy Fellowship
    • Public-Private Partnerships
    • Recent News & Resources
  • Foundation
    • Fellows
    • Donate
    • Awards
    • Predoctoral Fellowships
    • Scholarships
  • Jobs
    • Ad Placement
  • ASN News
  • Menu

Processed Foods: Nutrition, Definitions and Policy Issues

September 5, 2019 by ASN Staff

Processed Foods
Share

Recent publications about ultra-processed foods have led to proposed classifications of foods based on the degree of processing and whether its consumption is related to rises in non-communicable diseases. However, there is considerable controversy about confounding lifestyle factors being ignored and beneficial processing which preserves nutrients or adds fortification that helps meet nutritional requirements.

Are “highly processed” foods less healthy than processed or unprocessed foods? Should degree of processing be part of the criteria for dietary guidance?

As part of ASN’s monthly webcast series featuring sessions from Nutrition 2019, the content from this session is available free for the month of September. To view other Nutrition 2019 sessions, content is available for purchase. Click here for additional information on how to purchase.

Learn From These Nutrition 2019 Presenters:

  • Michael J. Gibney, MA, MSc, PhD, of University College Dublin in Dublin, Ireland.
  • Kevin D. Hall, PhD, of NIDDK/NIH in Bethesda, Maryland.

The free access period has ended. Click here to learn how to purchase.

Save the Date for Nutrition 2020 in Seattle!

Learn More & Get Updates

Cover Image by Igor Ovsyannykov from Pixabay

ASN Staff

Sign Up for Monthly Articles

Related Articles

Nutrition and Heart Failure: What We Know and Don’t Know

Guest Post by Audrey Shively, MCHES from ASN’s Advances and Controversies in Nutrition Meeting, held December 2016 in Orlando, Florida.

Simply Living Healthy Reduces Cancer Risk

Colleen Doyle, MS, RD, from the American Cancer Society shared both the myths and realities relating to cancer risk. Her

Eat More Berries!

The session held Thursday afternoon on Aging and Cognition presented by Barbara Shukitt-Hale, PhD focused on the increase in inflammation

Subscribe to Our Newsletter

Share

© Copyright - 2019 American Society for Nutrition. All Rights reserved