Ultra‑Processed Foods: Definition, Debate, and Direction
Monday, May 4
9:50 pm – 10:50 pm ET
Lake Fairfax
Ultra‑processed foods (UPFs) sit at the center of a fast‑moving and often confusing public conversation.
In this session, get clarity on what “ultra‑processed” means, why definitions differ, and how these distinctions shape public perception, policy, and everyday food choices.
You’ll examine the origins of UPF classification systems, the evidence behind current concerns, how these relate to the Dietary Guidelines for Americans (DGAs), and the debates between researchers, industry, and food system leaders. Explore how UPF narratives affect youth, school meals, and community health — and get a clearer sense of how to communicate about UPFs in ways that empower rather than overwhelm.
Learning Outcomes
By the end of this session, participants will be able to:
- Describe the characteristics of ultra-processed foods (UPFs), including common ingredients, additives, and processing methods used in their classification.
- Compare major ultra-processed food classification systems and summarize the scientific evidence and debates informing current research and policy discussions.
- Apply evidence-informed strategies to communicate about ultra-processed foods in ways that align with the Dietary Guidelines for Americans and support informed food choices among youth and community audiences.