DPG46 Food and Culinary Professionals (FCP)

Part 4 of this nine-part series explains food processing’s role in today’s food system. Processing is presented as a continuum used for centuries to improve safety, edibility, access, shelf life, affordability, and nutrition security; most U.S. foods are processed in some way. Methods such as freezing, canning, and fermentation can preserve or enhance nutrient availability. While observational studies associate ultra-processed foods with poorer outcomes, causation is unproven; guidance should emphasize dietary patterns and nutrient density.

After reviewing the written material and the session recording, complete the CPEU assessment here.

This session is eligible for 1.5 hours CPEU expiring 4/29/2029.

If you have any CPEU feedback for the Commission on Dietetic Registration, you can complete an optional survey here.