{"id":28209,"date":"2026-04-16T09:59:50","date_gmt":"2026-04-16T13:59:50","guid":{"rendered":"https:\/\/fluvannareview.com\/?p=28209"},"modified":"2026-04-16T09:59:52","modified_gmt":"2026-04-16T13:59:52","slug":"whats-really-in-your-food-dietitian-to-talk-ultra-processed-foods","status":"publish","type":"post","link":"https:\/\/fluvannareview.com\/2026\/04\/whats-really-in-your-food-dietitian-to-talk-ultra-processed-foods\/","title":{"rendered":"What\u2019s Really in Your Food? Dietitian to Talk Ultra-Processed Foods"},"content":{"rendered":"\n<p><strong><em>Local dietitian to speak at Lake Monticello on April 18<\/em><\/strong><\/p>\n\n\n\n<p><strong>By Page H. Gifford<br>Correspondent<\/strong><\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>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\u2019t pronounce, then perhaps it\u2019s not something we should be eating.<\/p>\n\n\n\n<p>\u201cThese are foods mostly comprised of refined parts of food assembled in institutional, factory-like settings \u2014 foods made up of ingredients that people generally don\u2019t have in their home kitchens,\u201d said Moore.&nbsp;<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>She cited concerns linked to high consumption of ultra-processed foods, including obesity, diabetes, hypertension, and other chronic health conditions.&nbsp;<\/p>\n\n\n\n<p>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\u2019s diets.<\/p>\n\n\n\n<p>Moore emphasized that not all ultra-processed foods are inherently harmful.<\/p>\n\n\n\n<p>\u201cIt\u2019s the percentage of what we eat that comes from the tree, bush, ground, or animal versus the percentage of convenience, or ultra-processed foods \u2014 that is the issue,\u201d she said.<\/p>\n\n\n\n<p>A healthier approach, she noted, is to gradually replace some ultra-processed foods with less processed alternatives.<\/p>\n\n\n\n<p>\u201cBoost 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,\u201d Moore said.<\/p>\n\n\n\n<p>During the presentation, she will share several practical strategies to help increase the amount of whole, less processed foods in everyday meals.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Local dietitian to speak at Lake Monticello on April 18 By Page H. GiffordCorrespondent 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 [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":23160,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[132],"tags":[],"class_list":["post-28209","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-features"],"_links":{"self":[{"href":"https:\/\/fluvannareview.com\/wp-json\/wp\/v2\/posts\/28209"}],"collection":[{"href":"https:\/\/fluvannareview.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fluvannareview.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fluvannareview.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/fluvannareview.com\/wp-json\/wp\/v2\/comments?post=28209"}],"version-history":[{"count":1,"href":"https:\/\/fluvannareview.com\/wp-json\/wp\/v2\/posts\/28209\/revisions"}],"predecessor-version":[{"id":28210,"href":"https:\/\/fluvannareview.com\/wp-json\/wp\/v2\/posts\/28209\/revisions\/28210"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fluvannareview.com\/wp-json\/wp\/v2\/media\/23160"}],"wp:attachment":[{"href":"https:\/\/fluvannareview.com\/wp-json\/wp\/v2\/media?parent=28209"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fluvannareview.com\/wp-json\/wp\/v2\/categories?post=28209"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fluvannareview.com\/wp-json\/wp\/v2\/tags?post=28209"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}