Passion for promoting a healthier and more equitable food environment and commitment to improve public health have guided Cristina Lee from her early days studying pharmaceutical sciences in Brazil to her new role as a first-year doctoral student in the Department of Nutrition at UNC-Chapel Hill’s Gillings School of Global Public Health. She joins the […]| Global Food Research Program
A new study from researchers at the Global Food Research Program at UNC-Chapel Hill and The George Institute for Global Health highlights how deeply ultra-processed foods (UPFs) dominate grocery purchases in the United States and how these patterns vary by race, income, and education level. Using nationally representative data from the NielsenIQ Homescan Consumer Panel, […] The post New study reveals stark disparities in ultra-processed food purchases among U.S. households appeared first ...| Global Food Research Program
A new study from researchers at the Global Food Research Program at UNC-Chapel Hill and The George Institute for Global Health provides guidance for policymakers on how to identify ultra-processed foods and beverages that are also high in salt, sugar, saturated fat, or calorie-dense for regulation. To date, food policies aimed at improving population nutrition […]| Global Food Research Program