Continuing Education
Credits Newsletter
Registered dietitians and dietetic technicians, nurse practitioners, and certified dietary manager, certified food protection professionals may receive continuing education (CE) credits by reading the newsletter and taking and passing a test. The Soy Connection newsletter is approved for a maximum of 1.0 hours per issue.
The Soy Connection for Health Professionals
In This Issue:
Despite the many benefits of food processing, many consumers have a negative perception of processed foods. The U.S. Department of Agriculture defines processed foods as those which have undergone any changes to their natural state, and by this definition, most foods sold in grocery stores are processed. However, the issue at hand is not so much processing in general, but ultra-processing -- a term coined in 2009 by Brazilian researchers who developed the NOVA food classification system.
This issue also provides an overview of nutrient profiling systems which are designed to aid consumers by assigning values to describe the healthfulness of foods based on a variety of metrics. The assessment typically focuses on nutrients of concern -- those for which intake is often inadequate, such as calcium -- and nutrients that are often consumed in excess such as saturated fat.
Read findings from a recent International Food Information Council survey assessing consumption trends and perspectives on PBMAs among 1,001 U.S. adults. View key takeaways, along with suggestions on how to integrate the survey findings into your practice.
By Mark Messina, PhD, MS Despite the many benefits of food processing (nutrient fortification, extended shelf-life, convenience, safety, etc.), many consumers have a negative perception of processed foods. Interest in the health impact of food processing has seen a dramatic resurgence of late. The U.S. Department of Agriculture (USDA) defines processed foods as those which have undergone any changes to their natural state, and by this definition, most foods sold in grocery stores are processed. However, the issue at hand is not so much processing in general, but ultra-processing. In fact, in the past 2 years alone research on ultra-processed foods (UPFs) has increased 250%. Read More
By Naglaa El-Abbadi, PhD, MPH, and Ryan Simpson Chronic, non-communicable diseases are the leading cause of premature death and disability globally. These diseases are frequently linked to poor diet, defined commonly by excess caloric intake alongside high salt, refined sugar, and saturated fat intake, which are the hallmarks of some ultra-processed food products. Amidst the extreme volume and consistent marketing of these food products, consumers face the challenge of navigating food choices and comparing products as a part of a healthy diet in a prevailing unhealthy food environment. This situation warrants the application of new tools for comprehensive, standardized, and transparent guidance on food and dietary intake for consumers and health practitioners. Read More
By Marisa Paipongna & Ali Webster, PhD, RD In just a few years’ time, plant-based meat alternatives (PBMAs) have immensely grown in popularity, even among those who don’t necessarily follow a plant-based diet (e.g., flexitarian, vegetarian, and vegan). These products, which are designed to mimic the flavor and texture of animal protein (many using soy as a primary ingredient), have expanded the variety of protein options available to people in the U.S. and across the globe. But just how prevalent are they in the diets of U.S. consumers, and what are the reasons for putting them on our plates? Read More
