Local dietitian to speak at Lake Monticello on April 18
By Page H. Gifford
Correspondent
Registered dietitian Cynthia Moore will discuss ultra-processed foods, their effects on health and well-being, and healthier alternatives at her monthly wellness meeting on April 18 at 3 p.m. at the Ashlawn Clubhouse in Lake Monticello.
For the past two decades, researchers have debated the long-term effects of ultra-processed foods on human health. Moore will review some of that research, explain how to identify these foods, and offer guidance on incorporating more natural options into daily diets.
A simple rule of thumb? If you read the ingredients on a box or jar and there is a long list of items containing words you can’t pronounce, then perhaps it’s not something we should be eating.
“These are foods mostly comprised of refined parts of food assembled in institutional, factory-like settings — foods made up of ingredients that people generally don’t have in their home kitchens,” said Moore.
She noted that ultra-processed foods are defined under the NOVA classification system, which places foods on a four-part spectrum ranging from whole, intact foods to minimally processed, more refined, and ultra-processed foods.
She cited concerns linked to high consumption of ultra-processed foods, including obesity, diabetes, hypertension, and other chronic health conditions.
Current estimates suggest that about 60 percent of the U.S. food supply consists of ultra-processed foods, with some studies indicating that figure may reach as high as 70 percent among children’s diets.
Moore emphasized that not all ultra-processed foods are inherently harmful.
“It’s the percentage of what we eat that comes from the tree, bush, ground, or animal versus the percentage of convenience, or ultra-processed foods — that is the issue,” she said.
A healthier approach, she noted, is to gradually replace some ultra-processed foods with less processed alternatives.
“Boost your intake of fruits, vegetables, and whole grains, such as oatmeal and whole-wheat pasta, so a smaller percentage of your diet comes from highly processed foods,” Moore said.
During the presentation, she will share several practical strategies to help increase the amount of whole, less processed foods in everyday meals.
