Talking FACS

What's Behind Food Processing? 'Ultra-Processed' Foods Explained

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Host: Mindy McCulley, MS Extension Specialist for Instructional Support, Family and Consumer Sciences, University of Kentucky

Guest: Anna Cason, RD Extension Associate for Food and Nutrition

Season 8, Episode 11

In this episode of Talking FACS, host Mindy McCulley talks with Anna Cason, Extension Associate for Food and Nutrition, about the spectrum of food processing — from simple packaging to ultra-processing. They explore why foods are processed, when processing can be beneficial (fortification, extended shelf life, accessibility), and when ultra-processed options may be less nutrient-dense.

Key points include

  • how to identify ultra-processed foods,
  • what to watch for on Nutrition Facts labels (added sugars, sodium, saturated fat), and
  • practical advice for building a balanced diet using fresh, frozen, canned, and fortified options.

    • Listeners are encouraged to use dietary guidelines, read labels, and contact their local Extension for personalized help.

    Connect with FCS Extension through any of the links below for more information about any of the topics discussed on Talking FACS.

    Kentucky Extension Offices

    UK FCS Extension

              Website

              Facebook

              Instagram

              FCS Learning Channel

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    Talking FACSBy UK FCS Extension
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