In this episode, Prof Clare Collins interviews Associate Professor Phillip Baker from Sydney University about ultra-processed foods, their health impacts, and how to make healthier food choices. They explore the science, policy, and practical strategies to reduce ultra-processed food consumption for better health and planetary sustainability.
Key topics
- Definition and identification of ultra-processed foods
- 2. Health risks associated with ultra-processed diets
- The role of food processing in modern diet
- Policy and labeling challenges
- Strategies for healthier eating and cooking
The Lancet Series on Ultra-Processed Foods and Human Health https://www.thelancet.com/series-do/ultra-processed-food
More on ultra-processed foods: No Money No Time Ultra-Processed, Ultra-Common: What are Australians Eating?
To access the Healthy Eating Quiz: Click on the top right hand 'green button' called 'How healthy is my diet' https://nomoneynotime.com.au/
Want a more Personalised Food, Nutrient Assessment Report? Use our Australian Eating Survey - For a 50% discount enter the 'DietCheck' code at the checkout! Purchase here https://australianeatingsurvey.com.au/
Here's the link to the No Money No Time closed Facebook group (be sure to take the Healthy Eating Quiz first) https://www.facebook.com/groups/386824626838448
Our No Money No Time email: nmnt@newcastle.edu.au and our Nutrition Science Bites email: nutritionsciencebites@newcastle.edu.au
Yuka App for food labeling - https://yuka.io/en/
UNICEF State of the Art Report on ultra-processed foods and children https://knowledge.unicef.org/resource/ultra-processed-foods-and-children-state-art-review
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Keywords: #ultraprocessedfood, #UPF, #health, #nutrition, #foodpolicy, #dietaryhabits ,#healthpolicy, #publichealth, #foodindustry, #diet, #dietaryguidelines, #NOVA
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