Ultra-Processed Foods — Overview of Recent AHA Scientific Advisory

This presentation will review the definition, benefits and risks, mechanisms, trends in research findings, implications for health equity and nutrition security, future recommendations to address gaps, and conclusions about ultra-processed foods (UPFs).

Participants are expected to watch the video, reflect on its content, and complete the CEU self-assessment and CEU evaluation. Only upon completing this process will a participant's continuing education certificate be generated. The estimated time a learner will need to complete this self-study activity is 45 minutes.  

This activity is approved for continuing education for physicians, nurses, and dietitians.  

The George Washington University School of Medicine and Health Sciences designates this enduring activity for a maximum of 0.75 AMA PRA Category 1 Credit(s)™.  

Objectives:

• Understand the strengths and weaknesses of the NOVA classification of UPFs.
• Identify the research gaps and future directions necessary to improve food and nutrition behaviors related to UPFs.
• Be aware of the health equity and nutrition security impacts of replacing UPFs 

Requirements for successful completion: Participants will be awarded contact hours commensurate with participation after completion of the post-test with a score of 70% or higher.