Ultra-Processed Foods and Dietetic Practice: Findings From a Survey and Focus Group With UK Dietitians

Moran, V., Moore, S.G. orcid.org/0000-0002-0249-8645 and Ho, P. orcid.org/0000-0002-2533-0183 (2025) Ultra-Processed Foods and Dietetic Practice: Findings From a Survey and Focus Group With UK Dietitians. Journal of Human Nutrition and Dietetics, 38 (1). e70029. ISSN 0952-3871

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Item Type: Article
Authors/Creators:
Copyright, Publisher and Additional Information:

© 2025 The Author(s). This is an open access article under the terms of the Creative Commons Attribution‐NonCommercial‐NoDerivs License (CC-BY-NC-ND 4.0).

Keywords: dietitians, health, nutrition, processed foods, professional practice, ultra-processed foods (UPF)
Dates:
  • Published: February 2025
  • Published (online): 11 February 2025
  • Accepted: 27 January 2025
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Chemistry and Biochemistry (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 14 Feb 2025 09:47
Last Modified: 14 Feb 2025 09:47
Status: Published
Publisher: Wiley
Identification Number: 10.1111/jhn.70029
Open Archives Initiative ID (OAI ID):

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