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

Tuesday, October 29
9:45 AM – 11:15 AM
Location: Terrace Ballroom III/IV
CE: 1.5
Level 2- Intermediate
Activity Code: 151123

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

LEARNING NEED CODES:
9020 Evaluation and application of research
8090 Menu planning, nutrient analysis
5370 Weight Management

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

Learning Need Codes:

  • 9020 Evaluation and application of research
  • 8090 Menu planning, nutrient analysis
  • 5370 Weight Management

Performance Indicator:

  • 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.

    Moderator(s)

  • Christine Weithman, MBA, RD, LDN

    Director of Nutrition Services

  • Speaker(s)

  • Kevin Hall, PhD

    Chief; Integrative Physiology Section, Laboratory of Biological Modeling

    National Institutes of Health

  • Amber Courville, PhD, RDN

    Metabolic Clinical Research Dietitian

    National Institutes of Health Clinical Center