With growing concerns about the impact of ultra-processed foods on health, it is essential for dietitians to stay informed on the complexities of this heavily publicized topic. In this episode of Dietitian to Dietitian, Joy Bauer of NBC’s Today Show along with Julie Hess, PhD, and Janet Helm, MS, RDN discuss the research on ultra-processed foods, the intersection of food processing and nutrient density, and how to combat misinformation in the media.
Hosted by Joy Bauer
Biographies
Julie Hess, PhD, is a Research Nutritionist at the Grand Forks Human Nutrition Research Center in Grand Forks, ND. Her research is centered on identifying and evaluating strategies to help Americans meet recommendations from the Dietary Guidelines for Americans. Her work involves investigating how American diets currently align with dietary guidance and recognizing and addressing barriers to following recommendations. She is also an adjunct assistant professor at the University of North Dakota. Dr. Hess received a BA in French and English from the University of Texas at Austin and earned a PhD in Human Nutrition from the University of Minnesota.
Janet Helm, MS, RDN, is a registered dietitian and culinary professional with 20+ years’ agency experience working with food and beverage brands and agricultural commodity boards. As the former Chief Food and Nutrition Strategist for Weber Shandwick, a global PR agency, she’s helped clients intersect with food culture, tell their story and engage stakeholders. Janet recently started her own consultancy Food at the Helm. She is a sought-after speaker on food trends and has discussed the latest nutrition topics in the media, including segments on Good Morning America, Today and CNN. Her work has appeared in many national publications, including U.S. News & World Report, where she is a regular contributor.
Joy Bauer, MS, RDN, CDN, one of America’s leading health authorities, is the nutrition and healthy lifestyle expert for NBC’s TODAY show. She also hosts her own Amazon Live weekly show, Health, Happiness, Joy, where she cooks up mouthwatering recipes, answers viewers’ questions in real-time, and shares her favorite products and kitchen hacks. In addition, Joy is the official nutritionist for the New York City Ballet, the creator of JoyBauer.com, and a #1 New York Times bestselling author with 14 bestsellers to her credit.
In this episode, we discuss:
- The Nova classification system for food processing and its’ complexities
- What the research on ultra-processed foods tell us
- The public discourse on ultra-processed foods and its impact on consumers
- How the science can inform dietary guidelines around the world
Additional resources
You can find a handout with information about the Nova classification system and the speakers’ references here.
Click here and here for Julie Hess’ research on ultra-processed foods.
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