Is the degree of food processing and convenience linked with the nutritional quality of foods purchased by US households? | Zendy

Jennifer M. Poti | Zendy; Michelle A. Méndez | Zendy; Shu Wen Ng | Zendy; Barry M. Popkin | Zendy

Open Access

Is the degree of food processing and convenience linked with the nutritional quality of foods purchased by US households?

Author(s) -

Jennifer M. Poti,

Michelle A. Méndez,

Shu Wen Ng,

Barry M. Popkin

Publication year - 2015

Publication title -

american journal of clinical nutrition

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 2.608

H-Index - 336

eISSN - 1938-3207

pISSN - 0002-9165

DOI - 10.3945/ajcn.114.100925

Subject(s) - quality (philosophy) , food science , degree (music) , business , convenience food , food processing , food quality , environmental health , medicine , biology , philosophy , physics , acoustics , epistemology

"Processed foods" are defined as any foods other than raw agricultural commodities and can be categorized by the extent of changes occurring in foods as a result of processing. Conclusions about the association between the degree of food processing and nutritional quality are discrepant.

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