New Podcast Episode: Healthy Eating in the 21st Century-Part 2
September 4, 2019
Our Food and Health Today podcast features insights into the latest food and health news and views. From new legislations, to the latest health and nutrition science, to innovative programs and ideas, our aim is to keep our listeners informed and current.
Welcome to the second episode in our Healthy Eating in the 21st Century series. In this series, we will explore different aspects of dietary guidance including the latest evidence, recommendations and key nutrition messages for our changing food landscape, and the leading opinions about the impact dietary guidance has on the people we work with, our clients and consumers.
In this episode, we will be speaking with Dr. Jean-Claude Moubarac, anthropologist, researcher in nutrition and public health, and assistant professor at the Department of Nutrition at University of Montreal. His research interests are in food systems, the role of cooking and the impact of food processing on nutrition, health and society, and the behavior of consumers and of food corporations. He was involved in the development of the most recent Brazilian food guide and has written a report on ultra-processed food purchases and obesity in the Americas for the Pan American Health Organization. His work aims to raise awareness and inform the development of healthy eating interventions and public policies, and reduce the burden of obesity and chronic disease.
Dr. Moubarac will share some highlights from his work in classifying foods based on their level of processing. This is particularly relevant as the new Canada’s Food Guide includes messaging about limiting highly processed foods. Dr. Moubarac will share some “food for thought” about this new messaging, as well as some insights about how food industry may change or not change their product formulations to align with the new Food Guide. He will also share some thoughts about how practitioners can support consumers, and what indicators could be used measure the impact of the new Food Guide.