Date of Award
May 2026
Document Type
Thesis
Degree Name
Master of Science (MS)
Department
Nutrition & Dietetics
First Advisor
Brenna J. Swanson
Abstract
Disagreement exists in literature and media on definitions and classification ofultra-processed food (UPF) making interpretation for policy makers, consumers, and health professionals confusing. As health professionals have a large role in nutrition education, this study looked at how students enrolled in a health professional program at the University of North Dakota determine nutrient density of UPFs and non-UPFs. Researchers calculated nutrient density to classify foods into a survey. Students completing the survey had access to both the ingredient list and Nutrition Facts Panel before selecting the food as choose often, sometimes, or rarely, and then indicated which tool was used to make that determination. One-way ANOVA statistics found students who used both the ingredient list and Nutrition Facts Panel were more accurate with classifying UPFs than those using one tool alone. Findings support the need for consistent definitions to inform future nutrition education and policy on UPFs.
Recommended Citation
Promschmidt, Claudia Julianne, "Identifying Diet Quality Of Ultra-Processed Foods Among Student Health Professionals" (2026). Theses and Dissertations. 13974.
https://commons.und.edu/theses/13974