Unpacking ultra processed foods: Or, eating healthy in a world of confusing nutritional advice (V)(ROC)

Concerns about ultra-processed food are growing due to how they're designed to drive overconsumption, their impact on our health, and the risks they pose to children. Yet these products continue to dominate our grocery stores, schools, workplaces, and homes.

What is ultra-processed food? It isn't just altered food - it's food that's been broken down that can be rebuilt to hit what scientists call a "bliss point". Most products do this by combining high levels of refined carbohydrates (like sugar and flour), fat, and salt to be highly appealing. They're often high in calories but don't keep us full for long, unlike real food, which delivers nutrients and lasting satisfaction.

Dr. Beth Olson is an Associate Professor and Extension Specialist in the Department of Food and Nutritional Sciences at the University of Wisconsin, Madison. A native of Wisconsin, she obtained her Bachelor of Science degree in Biochemistry from UW-Madison, and her MS and PhD in Nutrition from the University of California, Davis. Dr. Olson previously worked at The Kellogg Company in global research and development, then as Director of Nutrition Marketing for Kellogg USA. She has spent the past 23 years in community-based nutrition research and educational outreach. Her areas of focus include breastfeeding support for low-income and working women, and nutrition education for families with infants, and nutrition education for older adults. Dr. Olson teaches community nutrition to undergraduate and graduate students, and she provides support to UW-Madison Cooperative Extension programs on education for families with children and for older adults. She provides communication on nutrition and health for the public through UW-Madison’s Badger Talks, and through media interviews.