Fact sheet describing ultra-processed foods and drinks and the threat they pose to public health worldwide as they make up increasingly greater portions of the global diet. Learn how to identify ultra-processed products; review the evidence for their association with a multitude of risk factors, diseases, and mortality; see how ultra-processed foods negatively impact the […]| Global Food Research Program
Solid Foods Phase 1:June 26, 2016 Phase 2:June 26, 2018 Phase 3:June 26, 2019 Energy (calories/100g) 350 300 275 Sodium (mg/100g) 800 500 400 Total sugars (g/100g) 22.5 15 10 Saturated Fat (g/100g) 6 5 4 Beverages Phase 1:June 26, 2016 Phase 2:June 26, 2018 Phase 3:June 26, 2019 Energy (calories/100mL) 100 80 70 Sodium […]| Global Food Research Program
Through collaborative research and evaluation with our diverse partners worldwide, we work to reduce diet-related disparities and create a more healthful food system and food environment. | Global Food Research Program
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
Two new studies from researchers at the University of Chile and the University of North Carolina at Chapel Hill have added to the evidence that Chile’s front-of-package nutrient warning labels are an effective way to nudge shoppers towards healthier food choices. The first, published in PLOS Medicine, evaluated Chileans’ grocery purchases during Phase 2 of […] The post Chileans bought less sugar, salt, saturated fat, and calories at the grocery store after trailblazing warning label law...| Global Food Research Program
Leaving behind her home country of Colombia, Mafe Parra embarks on a new academic endeavor to shape the future of public health as a doctoral student in the Department of Health Behavior at UNC-Chapel Hill’s Gillings School of Global Public Health. She joins the Global Food Research Program (GFRP) this fall under the advisership of […] The post Student spotlight: Mafe Parra appeared first on Global Food Research Program.| Global Food Research Program
Carmen Prestemon is eager to impact public health by advancing nutrition policy as a doctoral student in the Nutrition Department at UNC-Chapel Hill’s Gillings School of Global Public Health. Carmen first joined the Global Food Research Program (GFRP) as an undergraduate research assistant, launching her path into nutrition policy research, and will now be continuing […] The post Student Spotlight: Carmen Prestemon appeared first on Global Food Research Program.| Global Food Research Program
Passion to empower communities by improving dietary health is what fuels Carolyn Chelius, a first-year doctoral student in the Department of Health Behavior at UNC-Chapel Hill’s Gillings School of Global Public Health. She recently joined the Global Food Research Program (GFRP) under the advisership of GFRP faculty Shu Wen Ng and Marissa Hall. Carolyn will […] The post Student spotlight: Carolyn Chelius appeared first on Global Food Research Program.| Global Food Research Program
A new global review of school food policies published in Advances in Nutrition found that only 16% of countries worldwide have national policies restricting food marketing in schools, and only 25% have national policies restricting in-school sales of foods high in nutrients or ingredients of concern outside school meal programs. A mere 12% of countries […] The post Global scoping review reports significant room to expand national restrictions on unhealthy food marketing & competitive food s...| Global Food Research Program
Chilean food supply sees substantial decreases in sugar, sodium, and saturated fat after front-of-package warning labels required on “high in” foods and drinks A new study published this week in BMC Medicine examining changes in Chile’s packaged food supply under the country’s mandatory front-of-package warning label law finds sweeping product reformulation to contain less sugar, […]| Global Food Research Program
A new study published in Public Health Nutrition examining the snack food environment in South African supermarkets reveals that ultra-processed, high-sugar, and high-sodium snacks are overwhelmingly available and aggressively marketed to consumers. Conducted by researchers at the University of the Western Cape in South Africa and the University of North Carolina at Chapel Hill, this […]| Global Food Research Program
Shu Wen Ng is a Professor in the Department of Nutrition at the UNC Gillings School of Global Public Health. Trained as a health economist, she is interested in studying the role of dietary change and shifts in physical activity patterns in weight gain among those experiencing rapid economic and social change. Her work involves […]| Global Food Research Program
Marissa Hall is an Assistant Professor in the Department of Health Behavior at the UNC Gillings School of Global Public Health. Marissa is a behavioral scientist working on experiments to inform the design of nutrition policies and health communications interventions, with a focus on preventing obesity among Latinx populations. At the Global Food Research Program, Marissa […]| Global Food Research Program
Lindsey Smith Taillie is an Associate Professor in the Department of Nutrition at the UNC Gillings School of Global Public Health. Lindsey is a nutrition epidemiologist whose work focuses on evaluating food policy efforts in the US and globally, and how these influence disparities in diet and obesity. Current projects focus on evaluating sugary beverage […]| Global Food Research Program
The close of summer also marks the end of GFRP’s third year of the Fellowship for Exploring Research in Nutrition (FERN), a 9-week research internship for undergraduate students interested in food policy research. Over the course of the summer, the fellows built foundational research skills, attended professional development workshops, participated in GFRP team activities, assisted […]| 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