Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6843577 | Journal of Nutrition Education and Behavior | 2018 | 10 Pages |
Abstract
In a sample menu developed to meet US Dietary Guidelines, substituting items with ultra-processed foods provided fewer calories but more sugar and sodium. Distinguishing ultra-processed from less processed foods may help consumers make healthier choices when using MyPlate tools, particularly in a food environment that presents a wide range of alternatives.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Marilyn PhD, Dawn B. PhD, Stephanie F. BA, Aydin PhD,