This course is included in the NUTRITION 2025 On Demand Collection.

First, a member of the 2025 Dietary Guidelines Advisory Committee will explain the process and rationale behind the 'limited evidence' grade for the body of literature about ultra-processed food intake and growth, body composition, and obesity. Second, results from the highly anticipated RESTRUCTURE project will be presented which will help answer whether eating rate and food texture, rather than degree of processing, leads to higher energy intake. Lastly, we'll hear from the ASN Foundation and the Foundation for Food and Agriculture Research about an upcoming funding initiative to pave the way for future randomized controlled trials to further advance our understanding about ultra-processed foods and health outcomes.

Originally presented at NUTRITION 2025, ASN's flagship meeting which was held May 31 to June 3 in Orlando, FL.

Speakers

Barbara Rolls, PhD
Professor and Helen A. Guthrie Chair in Nutritional Sciences
Nutrition and Health Sciences
The Pennsylvania State University

Mario Ferruzzi, PhD
Dean and Professor
Virginia Tech

Ciarán Forde, PhD
Professor and Chair: Sensory Science and Eating Behavior
Division of Human Nutrition and Health
Wageningen University and Research

Deanna Hoelscher, PhD, RDN, LD, CNS
Regional Dean, Director, and John P. McGovern Professor of Health Promotion
Health Promotion & Behavioral Sciences
UTHealth Houston School of Public Health in Austin, Michael & Susan Dell Center for Healthy Living

Marlou Lasschuijt, PhD 
Assistant Professor: Sensory Science and Eating Behavior
Division of Human Nutrition and Health
Wageningen University and Research

Catherine Woteki, PhD 
Professor Emeritus, Iowa State University; Past Chair, ASN Foundation Board of Trustees; Former Member of the President’s Council of Advisors on Science and Technology (PCAST)
Iowa State University; American Society for Nutrition Foundation