Year: 2026
Type: dissertation
Study design: Observational Study
Abstract: Disagreement exists in literature and media on definitions and classification ofultra-processed food (UPF) making interpretation for policy makers, consumers, and health professionals confusing. As health professionals have a large role in nutrition education, this study looked at how students enrolled in a health professional program at the University of North Dakota determine nutrient density of UPFs and non-UPFs. Researchers calculated nutrient density to classify foods into a survey. Students completing the survey had access to both the ingredient list and Nutrition Facts Panel before selecting the food as choose often, sometimes, or rarely, and then indicated which tool was used to make that determination. One-way ANOVA statistics found students who used both the ingredient list and Nutrition Facts Panel were more accurate with classifying UPFs than those using one tool alone. Findings support the need for consistent definitions to inform future nutrition education and policy on UPFs.
Author: Promschmidt, Claudia Julianne
Language: English
Field: Medicine
Domain: Health Sciences
Open Access status: green
OpenAlex ID: W7222376648