Challenges in defining processed foods
This webinar is in partnership with the BDA Industry Specialist Group.
Understanding the link between diet quality and health is important, but recently we have also begun to consider the role food processing plays in this relationship. Within the modern food system, consumer food choices have evolved, with an increasing demand for convenience and variety, and thus an increase in the availability of convenient and processed foods.
Whilst it is recognised that food processing can negatively impact the nutritional composition of foods it is also important to note that many food processes do not impact the nutritional quality of the food or can be beneficial.
This webinar will analyse the classifications used within research to understand the link between diet and health, from a ‘processing perspective’. It will also highlight many of the latest studies in the area and provide new perspectives to viewers on the topic of ultra processed foods, including a summary of existing food processing classification systems and the link between consumption of processed food and health/disease, and how the different classification systems influence these findings.
What will I gain from this webinar?
- Learn about the existing food processing classification systems in place
- You will be able to describe the different food processing classification systems, and understand their link to health/disease.
- Be able to critically discuss the strength of the evidence for consumption of processed foods on risk of disease.
Endorsement No EN175.69
Curriculum
- 1 Section
- 2 Lessons
- Lifetime
- Challenges in defining processed foods2
Instructor
Eileen Gibney is Professor of Nutrition at University College Dublin. Her work includes research in the area of personalised nutrition, where she investigates inter-individual variation in response to nutrition interventions, and develops strategies and innovative technologies for personalised dietary and lifestyle feedback, including supporting the transition to healthy and sustainable diets.
Professor Gibney has led several intervention studies examining response to different dairy foods, including alternative production systems. She also considers the food environment examining provision of foods, and delivery of population nutrition guidance. She has worked on many national and international projects including; Food4me, Food for Health Ireland, Insight and FNS-Cloud. Eileen is Director of the UCD Institute of Food and Health, and is currently a Trustee of the Nutrition Society.
