Ultra-Processed Foods and Dietetic Practice: Findings From a Survey and Focus Group With UK Dietitians.

ABSTRACT:

Background

Food processing converts fresh food into products and is of interest to nutrition professionals including dietitians given emerging evidence linking consumption of 'ultra-processed' products with health.

Objective

To explore dietitians' professional practice around the topic of processed foods and health, including their perceptions of individual food products.

Methods

An online survey was developed to evaluate professional involvement, confidence and views using a 5-point scale (i.e., 1 = never, 5 = daily). Respondents' perceptions of three products were also obtained, including level of processing (LoP) (from 1 = unprocessed to 5 = ultra-processed) and recommended frequency of consumption (FoC) (from 1 = avoid to 5 = several times/day). Eligible survey re

SUBMITTER: Moran V 

PROVIDER: S-EPMC11814369 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature