Facebook
Twitter
LinkedIn
Forward
Ultra-Processed Foods: Current Challenges and Future Directions
Originally presented at NUTRITION 2023, ASN's flagship meeting which was held July 22-25, 2023 in Boston, MA.
Special ASN Member Benefit - 50% Off for Members!
ASN members receive this course for 50% off. Login now to get the $10 special member rate. If you do not see the member rate displayed for you after logging in, please contact [email protected].
Not an ASN member? Click here to join ASN to receive member rates on all DiscoverNUTRITION products!
Speakers
Kelly Higgins, PhD, MPH
Nutrition Scientist, USDA Food Components and Health Laboratory (FCHL), USDA-ARS
Julie Jones, PhD, CNS, CFS, Fellow of AACCI, IFT and ICC
Distinguished Scholar and Professor Emerita, Foods and Nutrition, St. Catherine University
Rick Mattes, MPH, PhD, R.D.
Distinguished Professor of Nutrition Science, Purdue University
Lauren O'Connor, PhD, MPH
Nutrition Scientist, Agricultural Research Service, USDA
Learning Objectives
- Explain benefits and risks of food processing
- Describe potential mechanisms of actions of ultra-processed foods
- Explain the research roadmap that aims to advance understanding of the impact of ultra-processed foods on obesity and cardiometabolic diseases
Target Audience
- Researchers
- Physicians
- Dietitians
- Physician Assistants and Nurse Practitioners
- Academic Faculty
- Health Educators
- Behavioral Specialists
- Nurses
- Pharmacists
- Wellness Professionals
- Undergraduate/Graduate Students/Postdoctoral Fellows
- Medical Students and Residents
Performance Indicators for Registered Dietitians
- 4.2.6 Integrates relevant information with previous learning, experience, professional knowledge, and current practice models
- 6.2.3 Analyzes and interprets data to form valid conclusions and to make recommendations
This activity includes the following presentations:
Ultra-Processed Foods from a Food Science Perspective
Julie Jones, PhD, CNS, CFS, Fellow of AACCI, IFT and ICC
Distinguished Scholar and Professor Emerita, Foods and Nutrition, St. Catherine University
Ultra-Processed Foods: Mechanisms of Action
Rick Mattes, MPH, PhD, R.D.
Distinguished Professor of Nutrition Science, Purdue University
Research Roadmap for Establishing the Validity and Utility of the NOVA System
Lauren O'Connor, PhD, MPH
Nutrition Scientist, Agricultural Research Service, USDA
Panel Discussion
Kelly Higgins, PhD, MPH
Nutrition Scientist, USDA Food Components and Health Laboratory (FCHL), USDA-ARS
Julie Jones, PhD, CNS, CFS, Fellow of AACCI, IFT and ICC
Distinguished Scholar and Professor Emerita, Foods and Nutrition, St. Catherine University
Rick Mattes, MPH, PhD, R.D.
Distinguished Professor of Nutrition Science, Purdue University
Lauren O'Connor, PhD, MPH
Nutrition Scientist, Agricultural Research Service, USDA
Disclosure Policy
It is the policy of the American Society of Nutrition, in compliance with the Standards for Integrity and Independence in Accredited Continuing Education to ensure that education presents learners with only accurate, balanced, and scientifically justified recommendations and protects learners from promotion, marketing, and commercial bias. ASN requires disclosure of all financial interest that the planning committee (including ASN staff) or faculty members have with ineligible companies. All faculty and contributors to this continuing education activity have disclosed any relevant financial relationship that may have direct bearing on the subject matter of this program. Specific disclosure information is in the course materials.
The American Society for Nutrition supports fair and unbiased participation of individuals in its education activities. Any real or potential conflicts of interest must be identified and managed. All relevant financial relationships with commercial interests that directly impact and/or might conflict with ASN activities must be disclosed, or disclosure that no relevant financial relationships exist must be documented. Other relationships that could cause private interests to conflict with professional interests must also be disclosed. This policy is intended to openly identify any potential conflict so that participants in an education activity are able to form their own judgments about the presentation. In addition, disclosure must be made of presentations on drugs or devices or uses of drugs or devices that have not been approved by the Food and Drug Administration.
Speakers
Kelly Higgins, PhD, MPH, Nutrition Scientist, USDA Food Components and Health Laboratory (FCHL), USDA-ARS
No relevant financial relationship(s) with ineligible companies to disclose.
Julie Jones, PhD, CNS, CFS, Fellow of AACCI, IFT and ICC, Distinguished Scholar and Professor Emerita, Foods and Nutrition, St. Catherine University
No relevant financial relationship(s) with ineligible companies to disclose.
Rick Mattes, MPH, PhD, R.D., Distinguished Professor of Nutrition Science, Purdue University
Disclosures: Eli Lilly: Grant/Research Support (Terminated); General Mills: Advisory Committee/Board Member (Ongoing); Kraft/Heinz: Consultant (Ongoing)
All of the relevant financial relationships listed for this individual have been mitigated.
Lauren O'Connor, PhD, MPH, Nutrition Scientist, Agricultural Research Service, USDA
No relevant financial relationship(s) with ineligible companies to disclose.
Planners
The following individuals served on the NUTRITION 2023 Scientific Program Committee. The session titled 'Ultra-Processed Foods: Current Challenges and Future Directions' was included in the scientific program of NUTRITION 2023, ASN's flagship meeting which was held from July 22-25, 2023.
Paola Baratto, MS, Rutgers University
No relevant financial relationship(s) with ineligible companies to disclose.
Nicolaas Deutz, MD, PhD, Texas A&M University
Disclsoures: Abbott: Speaker Fees
All of the relevant financial relationships listed for this individual have been mitigated.
Bradley Ferguson, PhD, University of Nevada, Reno
No relevant financial relationship(s) with ineligible companies to disclose.
Martha Field, PhD, Cornell University
No relevant financial relationship(s) with ineligible companies to disclose.
Daniel Hoffman, PhD, Rutgers University
No relevant financial relationship(s) with ineligible companies to disclose.
Hannah Holscher, PhD, RD, University of Illinois at Urbana-Champaign
Disclosures: Almond Board of California; Grant/Research Support; Beneo: Speaker/Speaker's Bureau; Bio-Cat: Grant/Research Support; General Mills Inc.: Grant/Research Support; Hass Avocado Board: Grant/Research Support; ISAPP: Speaker/Speaker's Bureau; National Dairy Council: Speaker/Speaker's Bureau; National Honey Board:Grant/Research Support; Tate & Lyle: Grant/Research Support
All of the relevant financial relationships listed for this individual have been mitigated.
Frank Hu, MD, MPH, PhD, Harvard T.H. Chan School of Public Health
No relevant financial relationship(s) with ineligible companies to disclose.
Zhaoping Li, MD, PhD, UCLA
Nutrient Institute (Scientific Advisory Board Member)
All of the relevant financial relationships listed for this individual have been mitigated.
Laura Murray-Kolb, PhD, Purdue University
No relevant financial relationship(s) with ineligible companies to disclose.
Kathryn Porter Starr, PhD, RD, Duke University School of Medicine and Durham VA Medical Center
No relevant financial relationship(s) with ineligible companies to disclose.
Lewis Rubin, MD, Georgetown University Medical Center
Disclosures: Abbott Nutrition: Grant/Research Support
All of the relevant financial relationships listed for this individual have been mitigated.
Anna Thalacker-Mercer, PhD, The University of Alabama at Birmingham
No relevant financial relationship(s) with ineligible companies to disclose.
Staff
Michelle Crispino, CAE, DES, American Society for Nutrition
No relevant financial relationship(s) with ineligible companies to disclose.
Gwen Twillman, American Society for Nutrition
No relevant financial relationship(s) with ineligible companies to disclose.
Accreditation Statement
ASN (Provider #NS010) is accredited and approved by the Commission on Dietetic Registration (CDR) as a provider of Continuing Professional Education (CPE) programs for Registered Dietitians.
Credit Designation
Dietitians/Dietetic Technicians
ASN (Provider #NS010) is accredited and approved by the Commission on Dietetic Registration (CDR) as a provider of Continuing Professional Education (CPE) programs for Registered Dietitians. ASN designates this activity for a maximum of 1.5 CPE credits.
Activity Type: Recorded pre-approved CPE Activity: 175 Lectures/Webinars
Activity Number: 179001
CPE Level 2
Performance Indicators/Learning Objectives
- 4.2.6 Integrates relevant information with previous learning, experience, professional knowledge, and current practice models
- 6.2.3 Analyzes and interprets data to form valid conclusions and to make recommendations
Other Learners
Learners who take this course will receive a Certificate of Attendance. This certificate does not confer continuing education credit and indicates the course has been completed.
Available Credit
- 1.50 Attendance
Learners are eligible to download a Certificate of Attendance upon activity completion. A Certificate of Attendance confirms the learner has completed the activity and does not confer any continuing education credit to the learner from ASN.
- 1.50 CPE for Registered Dietitians
ASN (Provider #NS010) is accredited and approved by the Commission on Dietetic Registration (CDR) as a provider of Continuing Professional Education (CPE) programs for Registered Dietitians.
ASN designates this activity for a maximum of 1.50 CPE credits.
Price
Special ASN Member Benefit - 50% Off for Members!
ASN members receive this course for 50% off. Login now to get the $10 special member rate. If you do not see the member rate displayed for you after logging in, please contact [email protected].
Not an ASN member? Click here to join ASN to receive member rates on all DiscoverNUTRITION products!