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Ultra-processed
An ultra-processed food (UPF) is a grouping of processed food characterized by relatively involved methods of production. There is no simple definition of UPF, but they are generally understood to be an industrial creation derived from natural food or synthesized from other organic compounds. The resulting products are designed to be highly profitable, convenient, and hyperpalatable, often through food additives such as preservatives, colourings, and flavourings. UPFs have often undergone processes such as moulding/extruding, hydrogenation, or frying. Ultra-processed foods first became ubiquitous in the 1980s, though the term "ultra-processed food" gained prominence from a 2009 paper by Brazilian researchers as part of the Nova classification system. In the Nova system, UPFs include most bread and other mass-produced baked goods, frozen pizza, instant noodles, flavored yogurt, fruit and milk drinks, diet products, baby food, and most of what is considered junk food. The No ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nova Classification
The Nova classification (, 'new classification') is a framework for grouping edible substances based on the extent and purpose of food processing applied to them. Researchers at the University of São Paulo, Brazil, proposed the system in 2009. Nova classifies food into four groups: # Unprocessed or minimally processed foods # Processed culinary ingredients # Processed foods # Ultra-processed foods The system has been used worldwide in nutrition and public health research, policy, and guidance as a tool for understanding the health implications of different food products. History The Nova classification grew out of the research of Carlos Augusto Monteiro. Born in 1948 into a family straddling the divide between poverty and relative affluence in Brazil, Monteiro's journey began as the first member of his family to attend university. His early research in the late 1970s focused on malnutrition, reflecting the prevailing emphasis in nutrition science of the time. In the mid-1990s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Junk Food
"Junk food" is a term used to describe food that is high in calorie#Nutrition, calories from macronutrients such as sugar and fat, and often also high in sodium, making it hyperpalatable, and low in dietary fiber, Protein (nutrient), protein, or micronutrients such as vitamins and dietary element, minerals. It is also known as "high in fat, salt and sugar food" (HFSS food). The term ''junk food'' is a pejorative dating back to the 1950s. Precise definitions vary by purpose and over time. Some high-protein foods, like meat prepared with saturated fat, may be considered junk food. Fast food and fast-food restaurants are often equated with junk food, although fast foods cannot be categorically described as junk food. Candy, Soft drink, soft drinks, and Food processing#Processing levels, highly processed foods such as certain Breakfast cereal, breakfast cereals, are generally included in the junk food category; much of it is ultra-processed food. Concerns about the negative health eff ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Convenience Food
Convenience food (also called tertiary processed food) is food that is commercially prepared (often through processing) for ease of consumption, and is usually ready to eat without further preparation. It may also be easily portable, have a long shelf life, or offer a combination of such convenient traits. Convenience foods include ready-to-eat dry products, frozen food such as TV dinners, shelf-stable food, prepared mixes such as cake mix, and snack food. Food scientists now consider most of these products to be ultra-processed foods and link them to poor health outcomes. Bread, cheese, salted food and other prepared foods have been sold for thousands of years, but these typically require a much lower level of industrial processing, as reflected in systems such as the Nova classification. Other types of food were developed with improvements in food technology. Types of convenience foods can vary by country and geographic region. Some convenience foods have received cr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carlos Augusto Monteiro
Carlos Augusto Monteiro (born March 8, 1948) is a Brazilian epidemiologist who coined the term ultra-processed food and introduced the Nova classification. Education Monteiro studied medicine at the University of São Paulo from 1967 to 1972. He continued his studies to obtain a master's degree in preventive medicine in 1977 and a doctorate in public health in 1979. Monteiro worked as a postdoctoral researcher at Columbia University from 1979 to 1981. He was appointed full professor at the Faculty of Public Health at the University of São Paulo in 1989. From 1990 to 1992 he worked in the nutrition department of the World Health Organization in Geneva and was a visiting professor at the universities of Bonn and Geneva. In 1992 he returned to São Paulo and has since headed the Center for Epidemiological Research in Nutrition and Health at the University of São Paulo (NUPENS/USP). Career Monteiro's particular research interests are public health in underdeveloped parts of B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Processing
Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing takes many forms, from grinding grain into raw flour, home cooking, and complex industrial methods used in the making of convenience foods. Some food processing methods play important roles in reducing food waste and improving food preservation, thus reducing the total environmental impact of agriculture and improving food security. The Nova classification groups food according to different food processing techniques. Primary food processing is necessary to make most foods edible while secondary food processing turns ingredients into familiar foods, such as bread. Tertiary food processing results in ultra-processed foods and has been widely criticized for promoting overnutrition and obesity, containing too much sugar and salt, too little fiber, and otherwise being unhealthful in respect to dietary needs of humans and farm animals. Processin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hyperpalatable
Hyperpalatable food (HPF) combines high levels of fat, sugar, sodium, and/or carbohydrates to trigger the brain's reward system, encouraging excessive eating. The concept of hyperpalatability is foundational to ultra-processed foods, which are usually engineered to have enjoyable qualities of sweetness, saltiness, or richness. Hyperpalatable foods can stimulate the release of metabolic, stress, and appetite hormones that play a role in cravings and may interfere with the body's ability to regulate appetite and satiety. Definition HPF research employs "descriptive terms (e.g., fast foods, sweets), which are not standardized and lack specificity". Researchers have proposed specific criteria for hyperpalatability based on the percentage of calories from fat, sugar, and salt in a food item. A team at the University of Kansas analysed databases from the United States Department of Agriculture to identify the most common descriptive definitions for hyperpalatable foods. They found thr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The BMJ
''The BMJ'' is a fortnightly peer-reviewed medical journal, published by BMJ Publishing Group Ltd, which in turn is wholly-owned by the British Medical Association (BMA). ''The BMJ'' has editorial freedom from the BMA. It is one of the world's oldest general medical journals. Previously called the ''British Medical Journal'', the title was officially shortened to ''BMJ'' in 1988, and then changed to ''The BMJ'' in 2014. The current editor-in-chief of ''The BMJ'' is Kamran Abbasi, who was appointed in January 2022. History The journal began publishing on 3 October 1840 as the ''Provincial Medical and Surgical Journal'' and quickly attracted the attention of physicians around the world through its publication of high-quality original research articles and unique case reports. The ''BMJ''s first editors were P. Hennis Green, lecturer on the diseases of children at the Hunterian School of Medicine, who also was its founder, and Robert Streeten of Worcester, a member of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nutritional Science
Nutritional science (also nutrition science, sometimes short ''nutrition'', dated trophology) is the science that studies the physiological process of nutrition (primarily human nutrition), interpreting the nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. History Before nutritional science emerged as an independent study disciplines, mainly chemists worked in this area. The chemical composition of food was examined. Macronutrients, especially protein, fat and carbohydrates, have been the focus components of the study of (human) nutrition since the 19th century. Until the discovery of vitamins and vital substances, the quality of nutrition was measured exclusively by the intake of nutritional energy. The early years of the 20th century were summarized by Kenneth John Carpenter in his ''Short History of Nutritional Science'' as "the vitamin era". The first vitamin was isolated and chemically defined in 19 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Omnivore's Dilemma
''The Omnivore's Dilemma: A Natural History of Four Meals'' is a nonfiction book written by American author Michael Pollan published in 2006. As omnivores, humans have a variety of food choices. In the book, Pollan investigates the environmental and animal welfare effects of various food choices. He suggests that, prior to modern food preservation and transportation technologies, the dilemmas caused by these options were resolved primarily by cultural influences. Technology has made foods that were previously seasonal or regional available year-round and in all regions. The relationship between food and society, once moderated by culture, is now confused. To teach more about those choices, Pollan describes various food chains that end in human food: industrial food, organic food, and food we forage ourselves; from the source to a final meal, and in the process writes a critique of the American method of eating. Contents Michael Pollan informs us about how corn, the U.S.'s mai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Industrial Revolution
The Industrial Revolution, sometimes divided into the First Industrial Revolution and Second Industrial Revolution, was a transitional period of the global economy toward more widespread, efficient and stable manufacturing processes, succeeding the Second Agricultural Revolution. Beginning in Kingdom of Great Britain, Great Britain around 1760, the Industrial Revolution had spread to continental Europe and the United States by about 1840. This transition included going from craft production, hand production methods to machines; new Chemical industry, chemical manufacturing and Puddling (metallurgy), iron production processes; the increasing use of Hydropower, water power and Steam engine, steam power; the development of machine tools; and rise of the mechanisation, mechanised factory system. Output greatly increased, and the result was an unprecedented rise in population and population growth. The textile industry was the first to use modern production methods, and textiles b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
