Global Food Research Program

Student spotlight: Cristina Lee

Ama Schmid — Fri, 22 Aug 2025 15:43:36 +0000

Passion for promoting a healthier and more equitable food environment and commitment to improve public health have guided Cristina Lee from her early days studying pharmaceutical sciences in Brazil to her new role as a first-year doctoral student in the Department of Nutrition at UNC-Chapel Hill’s Gillings School of Global Public Health. She joins the Global Food Research Program (GFRP) under the advisement of Dr. Shu Wen Ng, eager to contribute to impactful, evidence-based food policy research.

Cristina exploring the Grand Canyon

Originally from Brazil, Cristina moved to the United States in 2011 and was immediately struck by the stark differences in the food environment and the high prevalence of obesity in the U.S.

“The limited access to fresh produce, the omnipresence of fast-food restaurants, and the oversized packages of ultra-processed foods were a culture shock for me,” Lee recalls.

Cristina’s observations prompted her to shift her professional focus from treating diseases to preventing them, specifically diet-related chronic illnesses.

Her academic and professional journey reflects that shift. She first earned her Bachelor of Science in Pharmacy-Biochemistry from the University of São Paulo followed by her Master of Public Health from Johns Hopkins Bloomberg School of Public Health. Between programs, she gained firsthand insight into the food system through roles in manufacturing, retail, and the public sector. At the New York City Department of Education, she spent five years as a data analyst supporting school nutrition programs that provided free, nutritious meals to all public-school students. More recently, she honed her research skills as a research associate with Dr. Anna Grummon at Stanford University and Dr. Marissa Hall at UNC-Chapel Hill.

At UNC, she plans to explore the use of systems science methods, such as system dynamics and agent-based modeling, in combination with machine learning, to simulate the effects of retail food environment policies on dietary and health outcomes. She is also interested in understanding the role of convenience and how it can be leveraged to shift consumer choices away from ultra-processed and unhealthy foods. Looking ahead, Cristina hopes her work will inform equitable food policies that make healthy, sustainable choices the easiest ones for consumers.

Her decision to join GFRP was driven not only by its reputation for exceptional research and dedication to advancing global and national food policy, but also by the strong mentorship and collaborative culture. She was particularly impressed by the program’s wide-reaching partnerships and ability to bring together experts from multiple sectors to address complex food-system challenges.

“The breadth of collaborators spanning research institutions, health systems, retailers, and nations worldwide demonstrate GFRP’s and Dr. Ng’s commitment towards developing effective and sustainable policies through collaboration,” said Lee.

Cristina recently moved to Chapel Hill, NC with her treasured monstera plants. Outside of her research, she enjoys crafting, especially crochet and jewelry making, and exploring parks and cities.

Cristina visiting Amsterdam

The post Student spotlight: Cristina Lee appeared first on Global Food Research Program.

New study reveals stark disparities in ultra-processed food purchases among U.S. households

Ama Schmid — Thu, 08 May 2025 20:02:30 +0000

A new study from researchers at the Global Food Research Program at UNC-Chapel Hill and The George Institute for Global Health highlights how deeply ultra-processed foods (UPFs) dominate grocery purchases in the United States and how these patterns vary by race, income, and education level.

Using nationally representative data from the NielsenIQ Homescan Consumer Panel, researchers examined more than 33 million packaged food and beverage purchases from 2020 across nearly 60,000 U.S. households. Each purchased item was classified using the Nova food processing system, which identifies foods based on their level of industrial processing.

“Our findings show that almost half of all packaged food purchases and over one-third of beverage purchases were ultra-processed,” said Barry Popkin, PhD, co-author and W.R. Kenan Jr. Distinguished Professor of Nutrition at UNC-Chapel Hill’s Gillings School of Global Public Health. “This has serious implications for public health, given the strong links between UPF consumption and chronic, nutrition-related diseases like obesity, cancer, and heart disease.”

Figure 1. Proportion of food and beverages purchased by US households by level of processing

The study found that certain food categories were overwhelmingly ultra-processed: 90% of carbonated soft drinks, 81% of mixed dishes and soups, and 71% of sweets and snacks fell into the UPF category. These three categories made up 36% of total purchases. Meanwhile, minimally processed categories like fruits, vegetables, nuts, and oils made up only a small fraction of overall purchases at 12%.

Importantly, disparities were observed across socioeconomic groups. Households with lower incomes and lower education levels purchased a higher proportion of UPFs compared to higher-income, higher-education households. Race and ethnicity also played a role, with non-Hispanic White households purchasing a significantly higher proportion of UPFs than Black, Hispanic, or other race/ethnic groups.

“Understanding these purchasing patterns is crucial for shaping effective food policies,” said Elizabeth Dunford, PhD, lead author of the study and researcher at The George Institute and UNC-Chapel Hill’s Gillings School of Global Public Health. “Policies that aim to reduce ultra-processed food consumption must take into account how access, marketing, and affordability impact different communities.”

Dr. Barry Popkin

The findings underscore the urgent need for policy interventions that address not just high levels of nutrients like sugar, sodium, or saturated fat in the food supply, but also the level of food processing. Current U.S. dietary guidelines focus on nutrient-dense foods but do not make recommendations based on food processing levels, unlike emerging guidelines in some other countries.

“This research reinforces that we need a shift toward promoting less processed food options and reducing the market dominance of ultra-processed products,” Popkin said. “Without it, diet-related health disparities are likely to persist or even widen.”

The study, “Exploring disparities in the proportion of ultra-processed foods and beverages purchased in grocery stores by US households in 2020,” is now available in Public Health Nutrition.

This study was funded primarily by Bloomberg Philanthropies.

AUTHORS

Barry M. Popkin
Donna R. Miles
Elizabeth K. Dunford

Read the full study in Public Health Nutrition

Learn more about ultra-processed foods and the Nova classification system in our fact sheet:

MORE GFRP RESEARCH ON ULTRA-PROCESSED FOODS

New study charts policy path to identifying ultra-processed foods and beverages high in nutrients of concern
Read more…

Ultra-processed products make up nearly half of low-income South African adults’ diets
Read more…

The post New study reveals stark disparities in ultra-processed food purchases among U.S. households appeared first on Global Food Research Program.

Nutrient warning labels yield healthier food supply for Chile

Emily Busey — Fri, 31 Jan 2025 18:15:57 +0000

Chilean food supply sees substantial decreases in sugar, sodium, and saturated fat after front-of-package warning labels required on “high in” foods and drinks

A new study published this week in BMC Medicine examining changes in Chile’s packaged food supply under the country’s mandatory front-of-package warning label law finds sweeping product reformulation to contain less sugar, sodium, saturated fat, and calories. The amount of foods and drinks in Chilean stores that would need “high in” nutrient warning labels dropped from 71% before the law in 2015–2016 to 53% after the law’s third and most strict phase went into effect in 2020.

While the proportion of “high in” products and content of concerning nutrients decreased across all food and beverage categories, researchers saw the greatest reductions in sodium in savory foods and sugars in sweet foods and beverages. Changes in products’ saturated fat content were smaller; however, researchers did find a 20+ percentage point decrease in the proportion of nuts, snacks, and savory spreads requiring warning labels for high saturated fat content. They also found a greater than 20 percentage point drop in savory baked products, breakfast cereals, and savory spreads requiring “high in calories” warning labels.

Food categories with greatest changes in “high in” nutrient or calorie content before and after Chile’s labeling law

Dr. Natalia Rebolledo

“We know that before this law, there were almost no significant nutritional improvements in the packaged food supply,” said the study’s first author Natalia Rebolledo, PhD, assistant professor of nutrition at the University of Chile’s Institute of Nutrition and Food Technology. “We also know that voluntary labeling policies have produced minimal changes in product formulation. This study underscores how much more effective a mandatory warning label regulation can be.”

This study highlights one of several ways that front-of-package warning labels work to improve population nutrition: by encouraging the food industry to offer healthier products. Companies wishing to avoid adding warning labels to their packages have an incentive to reduce sugar, sodium, saturated fat, and calorie density in their products. Indeed, this study found that product changes increased as the regulation’s nutritional thresholds tightened with each phase.

Additionally, warning labels nudge consumers towards healthier options or portion sizes as they’re shopping or making food choices at home, and in Chile, the labels are also linked to companion policies that restrict marketing to children and ban sales or promotion in schools for any product with a warning label.

To track changes in the food supply, researchers at the University of Chile photographed thousands of packaged food and beverage products from supermarkets in Santiago, Chile every year from 2015 and 2020. They worked with researchers at the University of North Carolina at Chapel Hill to record nutrition facts panel information for these products, then analyzed how their nutritional profiles changed as the three increasingly strict phases of the Chilean labeling law came into effect.

This study is the latest in a series of policy evaluations showing improvements in the nutritional quality of Chilean’s food purchases, changes in social norms and knowledge around foods and drinks with warning labels, and significant drops in children’s exposure to harmful food marketing. Chile now serves as a model for countries aiming to combat high and rising rates of obesity and other nutrition-related diseases by improving the food environment.

This research was supported by Bloomberg Philanthropies at part of the Food Policy Program, with additional support from INTA-UNC, INFORMAS, the International Development Research Centre (IDRC), and the ANID/Fondo Nacional de Desarrollo Científico y Tecnológico-FONDECYT Postdoctorado.

STUDY 1 AUTHORS

Natalia Rebolledo
Pedro Ferrer-Rosende
Marcela Reyes
Lindsey Smith Taillie
Camila Corvalán

Rampant in-store marketing for unhealthy snacks in South African supermarkets underscores need for regulation

Ama Schmid — Fri, 03 Jan 2025 15:03:07 +0000

A new study published in Public Health Nutrition examining the snack food environment in South African supermarkets reveals that ultra-processed, high-sugar, and high-sodium snacks are overwhelmingly available and aggressively marketed to consumers.

Example experimental snack products carrying warning labels

Conducted by researchers at the University of the Western Cape in South Africa and the University of North Carolina at Chapel Hill, this cross-sectional study evaluated nearly 4,000 snack products across major supermarkets in three suburbs of Cape Town. They found that 89% of these products were high in nutrients linked to negative health outcomes, including added sugar, saturated fat, and sodium. The study also highlights the role of in-store marketing strategies in driving consumer exposure to unhealthy snacks. Researchers found that supermarkets strategically position products throughout the store, including at entrances, checkout counters, high-traffic areas, and displays to encourage impulse purchases and drive sales. Ultra-processed packaged snacks were found at the checkout counters in all eight stores included in the study.

These findings underscore a pressing need for regulatory action to curb the in-store marketing of ultra-processed snacks in South Africa, where the prevalence of unhealthy snack options could contribute to rising diet-related health issues. By spotlighting the current supermarket environment, which prioritizes the accessibility and appeal of nutrient-poor snacks, the researchers make a case for policies that would encourage healthier dietary choices through targeted restrictions on unhealthy product promotions. This work is essential for informing policy changes that would create a more health-supportive food environment for South African consumers.

“Our research highlights a troubling reality in South African supermarkets: Ultra-processed snacks, which are often high in sugar, salt, and unhealthy fats, are not only widely available but also prominently marketed in ways that drive consumer demand,” said Sharna Lee Solomon, MPH, researcher and dietitian at the School of Public Health at the University of the Western Cape in South Africa and the study’s first author. “By implementing policies to reduce exposure to these products, we can work toward a healthier food environment that supports better health outcomes across communities.”

Sharna Lee Solomon, MPH

Interviews with store managers demonstrated that they held a common view that their stores encouraged consumers to make healthy decisions, which contrasted with the study’s findings. It is evident that there is a gap between their perceptions and scientific recommendations on what constitutes a healthy food environment. Additionally, researchers found that many store managers receive incentives from manufacturers, such as free stock or cash, in exchange for prioritizing the display of specific products in prominent locations. This practice, known as “slotting fees,” often gives ultra-processed foods an unfair advantage over healthier options, shaping consumer purchasing patterns and ultimately influencing dietary choices in low-income communities.

Draft regulation R3337 from the National Department of Health, which would mandate front-of-package warning labels on products high in nutrients of health concern, could be an effective tool for steering consumers toward healthier choices. This regulation aims to help consumers quickly identify products high in unhealthy ingredients and encourage companies to reformulate their offerings. However, this new research suggests that labeling alone may not be enough. A holistic approach, including reduced in-store marketing of unhealthy products and greater incentives for healthy choices, could be essential for more meaningful change.

“Improving the food environment in South Africa’s supermarkets requires a unified effort from policymakers, retailers, and consumers alike,” said Solomon. “Reducing the visibility and marketing of ultra-processed snacks, while making healthier options more accessible, can lead to significant progress in addressing diet-related health issues.”

This research was funded by Bloomberg Philanthropies. Financial assistance in the form of a master’s bursary of the National Research Foundation is also acknowledged.

STUDY 1 AUTHORS

Sharna Lee Solomon
Tamryn Frank
Shu Wen Ng
Elizabeth C. Swart

Chileans bought less sugar, salt, saturated fat, and calories at the grocery store after trailblazing warning label law, with high compliance from the food industry

Emily Busey — Mon, 30 Sep 2024 19:12:42 +0000

Chilean Kellogg’s Zucaritas cereal box with “high in calories” and “high in sugar” warning labels and cartoon mascot removed. Image courtesy of CIAPEC at INTA, University of Chile.

Two new studies from researchers at the University of Chile and the University of North Carolina at Chapel Hill have added to the evidence that Chile’s front-of-package nutrient warning labels are an effective way to nudge shoppers towards healthier food choices.

The first, published in PLOS Medicine, evaluated Chileans’ grocery purchases during Phase 2 of Chile’s warning label law and found that households bought 37% less sugar, 22% less sodium, 16% less saturated fat and 23% fewer total calories from products with warning labels.

The second study, published in the American Journal of Public Health, found that food and beverage companies in Chile have largely complied with the country’s front-of-package warning label law: In the final and most nutritionally strict phase of the law, researchers found that 94% of products required to carry front-of-package warning labels to indicate high content of sugar, saturated fat, sodium, or calories actually had the appropriate labels on their packages in stores.

Purchase changes

To estimate how Chileans’ shopping choices changed after Phase 2 of the law, researchers at the University of Chile and UNC-Chapel Hill compared data on actual purchases — gathered from 2,844 households in Chile from 2013 to 2019 — to hypothetical food purchases had the law not gone into effect (modeled based on pre-policy trends). Each product in the dataset was profiled by trained nutritionists for nutritional content and ingredients, then categorized as either having or not having a warning label requirement under Chile’s law. They then calculated the differences between the nutritional profile of what purchases were actually made vs. the profile of the expected purchases without a labeling law.

While decreases in purchases of targeted nutrients were partially offset by increases in purchases from products without warning labels, the total change seen across all purchases with and without warning labels was still a significant improvement from pre-policy. Compared to expected purchases had the law not been implemented, Chileans bought 20% less sugar, 14% less sodium, 10% less saturated fat and 8% fewer total calories overall.

Relative difference between nutrients and calories purchased during Phase 2 of Chile’s Law of Food Labeling and Advertising vs. hypothetical expected trends in purchases with no policies:

Dr. Lindsey Smith Taillie

For calories and sugar, decreases were the greatest among beverage purchases, including 54% fewer calories bought from warning-labeled drinks. Food purchases, on the other hand, had greater decreases in sodium and saturated fat.

“Our findings confirm what we saw in the earliest phase of the law — that people bought less of the concerning nutrients targeted by warning labels — but we can also see now that these changes were even more pronounced in Phase 2,” said Lindsey Smith Taillie, PhD, associate professor of nutrition at UNC-Chapel Hill and the study’s first author. “This tells us that the healthy shifts Chileans made in their shopping habits were maintained or even improved more over time.”

Researchers also found that decreases in purchases of targeted nutrients were very similar across different socioeconomic groups, suggesting that Chile’s policy did not disproportionately advantage or disadvantage any one group.

Food industry compliance

To measure whether food and beverage companies in Chile were complying with warning label law, researchers at the University Of Chile’s Institute of Nutrition and Food Technology reviewed a set of nearly 10,000 products available in supermarkets in Chile during 2020. They identified which products should have a warning label based on their nutritional content (i.e., if they contained added sugars, sodium, or saturated fat and exceeded set nutrient or calorie limits), then observed whether each package requiring warning labels actually displayed them.

Researchers found that 63% of Chile’s packaged food supply had warning labels, with the two most common labels being “high in energy” (found on 39% of products) and “high in sugars” (on 35% of products). A similar portion of products had one warning label (23%), two labels (20%), or three labels (20%), but only 0.5% of products featured all four warning labels.

They also found that compliance was high — 93% for products requiring warning labels for being high in saturated fat, sodium, or energy and 96% for products requiring a high in sugar warning. Two specific food groups stood out for having lower compliance with the labeling law: non-sausage meat products (e.g., hamburgers) with 84% compliance and soups with 85% compliance.

Dr. Natalia Rebolledo

High industry compliance with this mandatory front-of-package labeling law compared to low uptake of voluntary labeling programs such as Health Star Rating labels (found on only 36% of products in Australia and 30% of products in New Zealand) highlights the strength of mandatory labelling policies.

“Our study’s findings show that food industry is able to make changes to their front-of-package labels when this is mandated by the government and there are clear implementation and monitoring guidelines,” said the study’s first author Natalia Rebolledo, PhD, assistant professor of nutrition at the University of Chile’s Institute of Nutrition and Food Technology. “Continuous monitoring is essential for the success of these policies.”

Proliferation of policies

Chile’s trailblazing 2016 food policy package requiring black “stop sign” warning labels on foods and beverages high in nutrients of health concern ignited rapid adoption of eight similar policies throughout the Americas, with more labels currently under development around the world. The country’s innovative law also featured the world’s most comprehensive national restrictions on food marketing to children and banned the sale or promotion of products with warning labels in schools. Other countries have followed suit by incorporating some of these policy elements into their own laws. For example, Mexico followed Chile’s lead when it implemented similar front-of-package nutrient warnings in 2019 and forbid the use of child-appealing characters on packages with warning labels.

These studies are the latest in a series of evaluations that show how the country’s policy package led to improvements in the nutritional quality of Chile’s food supply, changes in social norms and knowledge around foods and drinks with warning labels, and significant drops in children’s exposure to harmful food marketing — all achieved without negative impacts on product prices or employment and wages. Chile’s approach now serves as a model for other countries aiming to improve the food environment to support better population nutrition and health.

Dr. Camila Corvalán

Policymakers, health advocates, and researchers in Chile also continue to build on their successes with new interventions to improve public health. In July 2024, the country began requiring warning labels on alcoholic beverages that disclose calorie counts and warn consumers not to drink while driving, if pregnant, or if under 18 years of age. This law will be complemented by advertising restrictions beginning in 2026. In the past year, researchers also piloted a program that will provide low-income Chileans with funds to purchase fresh fruits and vegetables from local neighborhood markets, both supporting the local economy and increasing access to healthier food options.

“We believe that Chile needs to continue leading the efforts for promoting healthier diets,” said Camila Corvalán, MD, PhD, professor of public nutrition at the University of Chile’s Institute of Nutrition and Food Technology and principal investigator of both studies. “This requires advancing the implementation of other food environment policies that discourage the consumption of ultra-processed foods but also support families — especially those with higher vulnerability — in accessing natural foods for example through fruits and vegetable subsidies.”

This research was supported by Bloomberg Philanthropies at part of the Food Policy Program, with additional support from INTA-UNC, INFORMAS, the International Development Research Centre (IDRC), and the National Commission for Scientific and Technological Research (Fondecyt Regular and Fondecyt Postdoctorado).

STUDY 1 AUTHORS

Lindsey Smith Taillie
Maxime Bercholz
Barry Popkin
Natalia Rebolledo
Marcela Reyes
Camila Corvalán

Student spotlight: Mafe Parra

Ama Schmid — Fri, 23 Aug 2024 13:51:24 +0000

Mafe soaking up the sun in the historic Plaza de Coyoacán, Mexico.

Leaving behind her home country of Colombia, Mafe Parra embarks on a new academic endeavor to shape the future of public health as a doctoral student in the Department of Health Behavior at UNC-Chapel Hill’s Gillings School of Global Public Health. She joins the Global Food Research Program (GFRP) this fall under the advisership of GFRP faculty Marissa Hall.

“It’s exciting! This is the first time I have moved by myself,” said Parra. “In Colombia, it is not very common to leave your family’s house, it is tradition to stay together. So, this is very challenging and interesting.”

In addition to her role as a researcher on Colombia’s food policy project, Mafe supported advocacy efforts by multiple civil society organizations in the country promoting food policies such as front-of-package warning labels and sugar-sweetened beverage taxes to prevent non-communicable, chronic diseases.

“It has been very exciting to witness the work of social organizations in promoting public policies in Colombia,” said Parra. “The passion of each of their members to defend their ideals, despite not being the most popular, as well as their ability to mobilize even when the opponent is much stronger, is admirable. The experience this project has left me with is invaluable. I have been able to experience firsthand what it means to produce research that has a direct impact on public policy and public health.”

2024 Colombian social organizations planning meeting

After spending time working with GFRP’s Colombian research partners, Mafe began to feel very connected to working with evidence-based policies. This motivated her to continue her graduate studies at UNC-Chapel Hill, where she could see her research directly impact policies and build on the foundations of her master’s studies. Mafe hopes to make an impact on childhood obesity and hunger, especially in Colombia, to prevent chronic disease and promote healthier habits.

Mafe studied psychology as an undergraduate student then completed her Master of Public Health and Master of Public Policy at the University of the Andes in Bogotá, Colombia. While there, she started working in collaboration with GFRP under the guidance of Luis Fernando Gomez, MD, MPH and Mercedes Mora, ND, MSc, research professors at Pontificia Universidad Javeriana and National University of Colombia, respectively.

“It’s disheartening to see such high levels of hunger in Colombia despite its incredible biodiversity. My research aims to address this issue and make a meaningful impact across various regions, whether urban or rural. Effective governmental actions are essential for improving the health of these populations.”

Mafe is excited to explore North Carolina in her free time. She is eager to discover the best nature spots and hiking trails in the area to feel more connected to her new home. She also looks forward to exploring American culture and visiting other nearby destinations.

Mafe plans also to travel home when she can to visit friends and family including her parents, siblings, grandmother, partner, and dogs Ollie and Tom.

Mafe exploring the stunning landscapes of Puerto Montt, Chile

The post Student spotlight: Mafe Parra appeared first on Global Food Research Program.

Student Spotlight: Carmen Prestemon

Ama Schmid — Wed, 21 Aug 2024 15:53:17 +0000

Carmen traveling in Ireland

Carmen Prestemon is eager to impact public health by advancing nutrition policy as a doctoral student in the Nutrition Department at UNC-Chapel Hill’s Gillings School of Global Public Health. Carmen first joined the Global Food Research Program (GFRP) as an undergraduate research assistant, launching her path into nutrition policy research, and will now be continuing under the advisership of GFRP faculty Lindsey Smith Taillie for her graduate studies beginning this fall.

Originally from Cary, North Carolina, Carmen earned a Bachelor of Science in Public Health in nutrition at UNC-Chapel Hill before transitioning to a full-time role as a project manager for GFRP. She has worked on quantitative and qualitative research projects studying food and nutrition policies such as front-of-package labels, taxes, and choice architecture. Notably, she helped to develop several experimental grocery stores to study the impacts of various food policies and behavioral interventions, including the UNC Mini-Mart (located in the UNC Center for Health Promotion and Disease Prevention), Lola’s Grocery (an online store), and Saruê (an online store in Brazil). Carmen quickly discovered that she enjoyed seeing how the research could be scaled to influence public health and policy, making a meaningful impact on a broader level.

“It’s been a very rewarding experience to work on creating such unique research environments for collecting data,” said Carmen of her time as a project manager for GFRP.

Carmen desires to help shape nutrition policy in her research and find solutions to reduce ultra-processed food consumption in the United States and beyond. Her aim is to drive meaningful change by creating policies that both empower individuals to make more nutritious food choices and limit food industry influence, ultimately fostering a healthier and more informed population. She is also interested in studying the intersection between climate change and nutrition. “I’m committed to advancing healthy and sustainable diets that benefit both individuals and the environment, and this is the perfect place to pursue that goal,” said Carmen.

She is looking forward to building on her foundational education and experience from her undergraduate studies and project manager role and expanding her knowledge of advanced epidemiologic research methods with GFRP. Carmen will also be a trainee in the Carolina Population Center’s Population Science Predoctoral Training Program.

“I’ve been with GFRP for quite some time, and it’s truly been a pleasure to be a part of such a welcoming community united by a shared passion for food and nutrition,” said Carmen. “Hearing consistently positive feedback from others who have been through the program made it an easy and exciting choice for me.”

After working remotely from Colorado for a few years, she is happy to be back home in North Carolina to spend time with family and friends. Carmen has a variety of hobbies she enjoys during her free time including rock climbing, baking, reading, knitting, and spending time with her partner Jake and dog Charlie.

Carmen, Jake, and Charlie

The post Student Spotlight: Carmen Prestemon appeared first on Global Food Research Program.

Student spotlight: Carolyn Chelius

Ama Schmid — Mon, 19 Aug 2024 14:17:12 +0000

Passion to empower communities by improving dietary health is what fuels Carolyn Chelius, a first-year doctoral student in the Department of Health Behavior at UNC-Chapel Hill’s Gillings School of Global Public Health. She recently joined the Global Food Research Program (GFRP) under the advisership of GFRP faculty Shu Wen Ng and Marissa Hall. Carolyn will also be a trainee in the Carolina Population Center’s Population Science Predoctoral Training Program.

Carolyn hiking in the Smokies

Carolyn grew up in the Philadelphia area before moving to Boston to complete her undergraduate degrees in economics and environmental studies at Wellesley College, and ultimately earned her Master of Science in Food and Nutrition Policy and Programs at Tufts University.

In her previous work, Carolyn assumed various roles that impacted public health and food policy including managing the Food Literacy Project at Harvard, conducting research as an agricultural economist for the United States Department of Agriculture, and evaluating policies and programs increasing access to healthy foods at the University of California Nutrition Policy Institute.

“I enjoy projects that have real-world implications,” said Carolyn. “I love opportunities to address someone else’s needs. Much of the time communities know what they need, so I think it’s helpful to listen and let it come first from the community.”

Ginger, the purrfect study buddy

Carolyn’s overlapping interests in nutrition, agriculture, public health, and equity converge in her desire to study and improve human health outcomes. Advice from one of her advisers, who emphasized that health behavior is the study of people, inspired her to pursue her concentration.

“I would like to reduce barriers for people to be able to access, prepare, and consume healthy food, whether it’s making it easier to identify healthy choices at the grocery store, making healthy food more affordable, or equipping people with the knowledge and confidence to prepare healthy meals.”

Carolyn is excited to be working in a global context in her research at GFRP and to examine food policies that could potentially be implemented in the United States. She recently moved to Chapel Hill, NC with her partner Spencer and cat Ginger. In her free time, she enjoys being outside and doing activities including running, hiking, and paddleboarding. She also plays violin and piano.

The post Student spotlight: Carolyn Chelius appeared first on Global Food Research Program.

2024 FERN fellows

Ama Schmid — Tue, 30 Jul 2024 20:47:33 +0000

Read the FERN fact sheet on policies and programs for minimally processed foods

The close of summer also marks the end of GFRP’s third year of the Fellowship for Exploring Research in Nutrition (FERN), a 9-week research internship for undergraduate students interested in food policy research. Over the course of the summer, the fellows built foundational research skills, attended professional development workshops, participated in GFRP team activities, assisted on ongoing research projects, and learned about current topics and methods in nutrition policy research. They also collaborated on a project to research and create a fact sheet on policies and programs for minimally processed foods. The whole team thanks Amienata, Juan, and Ridha for their work and contributions this summer and wishes them all the best this school year and in their future endeavors!

Read more about the 2024 FERN fellows and their summer experiences below:

From left: Amienata Fatajo, Juan Gomez, and Ridha Masagazi

Amienata Fatajo

Rising senior at the UNC-Chapel Hill

Major: Political science and medical anthropology with a certificate in health communications and marketing.

Summer research project: I worked with Dr. Marissa Hall this summer, assisting her with tasks related to her research on front-of-package warning labels on products such as tobacco and alcohol and examining their impacts on health behavior. Additionally, I contributed to the development of policy fact sheets for alcohol- and diet-related diseases in North Carolina. I also collaborated with Aline D’Angelo Campos on manuscript editing, as well as conducting a preliminary literature review on the impact of people’s perceptions of organic food and its importance in their diet.

Most interesting discovery this summer: Learning about different pathways in public health.

Favorite FERN workshops: I found the resume and networking workshop to be insightful, as it provided guidance on how to update a resume to be competitive for various opportunities. The positionality workshop was also enlightening, as it discussed socioeconomic status and other factors in relation to research.

Coming up next: My plans after school are to take a summer off to travel, pursue graduate studies in public health, and explore fellowship opportunities in public health and international development. My future research interests include how our environment influences broader health outcomes.

Random fact: I studied abroad this past semester in London with Honors Carolina in the Honors Global program.

Juan Gomez

Rising senior at North Carolina State University

Major: Nutrition science

Summer research project: This summer, I worked with Dr. Shu Wen Ng and a team of researchers in South Africa to identify and categorize research methods and tools used to study higher education institutional policies on food procurement, sponsorships by the food and beverage industry, and student food provision. We compiled this information into a comprehensive spreadsheet and an associated summary document. Additionally, I collaborated with Gabriela Vatavuk-Serrati on a project to determine ultra-processed food intake in correlation with school meal participation through literature searches and data analysis using Stata software.

Most interesting discovery this summer: The most exciting thing I learned during my time with the GFRP is that there are numerous factors influencing the nutritional status of individuals or populations, but there are also countless efforts being made by remarkable individuals striving to transform dietary habits and promote equal opportunities for everyone to achieve good health.

Favorite FERN workshops: My favorite FERN workshop was the PhD in Nutrition panel. As a student majoring in nutrition, I found it incredibly insightful to hear about the panelists’ experiences and academic journeys that brought them to where they are today. I was greatly inspired to pursue a PhD in the future and contribute to advancing the field that I love with my own ideas and discoveries.

Coming up next: I plan on continuing my education in a graduate school program that will prepare me to become a registered dietitian in the near future!

Random fact: I have been a huge fan of Spider-Man since I was kid. To this day, that fascination has not slowed down, and I now have an abundance of different Spider-Man collectibles, decorations, clothes, etc. I strive to be someone who can make a difference in the lives of people I interact with in the same way he does!

Ridha Masagazi

Rising senior at the UNC-Chapel Hill

Major: Nutrition science with a minor in chemistry.

Summer research project: I worked with Dr. Lindsey Smith Taillie and my graduate mentor, Carlos Roberto Soto Diaz, and examined how acculturation influences the consumption of ultra-processed foods among Hispanic people in the U.S. I did an extensive literature review and organized the results sections.

Most interesting discovery this summer: I was surprised about the different pathways a lot of the faculty and graduate students took to get where they are at. Coming into this internship, I had no plans for post-grad. However, hearing all the different paths helped me create one for myself.

Favorite FERN workshops: I liked the STATA and Qualtrics workshops because they enabled me to enhance my data analysis skills. I also liked the resume and networking workshops because I learned a lot of tips and etiquette for writing emails, presentations, and professional conversations which helped me form and establish strong connections at GFRP. Furthermore, Dr. [Deborah] Stroman’s sessions were very insightful in terms of how many structural factors influence health in the U.S.

Coming up next: I plan to obtain my MPH in Epidemiology right after I graduate, and I’d like to work with programs that tackle maternal and child health issues.

Random fact: I have lived in five countries!

Students interested in summer 2025 fellowships should check the FERN information page for application information in late 2024.

Portraits by Jon Gardiner

The post 2024 FERN fellows appeared first on Global Food Research Program.

Global scoping review reports significant room to expand national restrictions on unhealthy food marketing & competitive food sales in schools

Emily Busey — Wed, 17 Jul 2024 18:18:17 +0000

A new global review of school food policies published in Advances in Nutrition found that only 16% of countries worldwide have national policies restricting food marketing in schools, and only 25% have national policies restricting in-school sales of foods high in nutrients or ingredients of concern outside school meal programs. A mere 12% of countries have national policies restricting both.

Children around the world spend much of their days in schools, and many eat at least one meal a day there. This makes the school food environment a critical influence not only on what kids eat, but also potentially on their lifelong food preferences and dietary habits. To protect and enhance this environment, the World Health Organization and other public health leaders encourage policies to restrict children’s access and exposure to unhealthy foods and beverages in and around schools.

This scoping review study sought to assess the global landscape of national-level, mandatory policies related to food marketing and competitive food sales in in schools. To that end, researchers systematically searched all 193 United Nations countries for the presence of these national regulations:

Restricting sales of competitive foods: “Competitive foods” are any foods or beverages sold in schools outside of a national school meal program. This includes foods sold in canteens, kiosks, tuck shops, vending machines, and from vendors coming onto school grounds.
Restricting food marketing: Any oral, written, or graphic statements made to promote the sale of a food or beverage product. In schools, this can include featuring brand logos, spokes-characters, or product images on signs, scoreboards, vending machines, or other school equipment; branded sponsorship of incentive programs or school discount nights (e.g., at fast food restaurants), ads in school newspapers or yearbooks; fundraiser incentives; scholarships; and more.

Michelle Perry, first author

“Decades of research clearly show that exposure to marketing for unhealthy foods and drinks harms children and adolescents and increases their risk for childhood obesity,” said first author Michelle Perry, MS, former Global Food Research Program research specialist and current doctoral student at Brown University School of Public Health. “This should be limited everywhere, but marketing especially has no place in schools. We expect the learning environment to foster knowledge and health, not entice food brand loyalty and eating behavior at odds with dietary guidelines.”

Researchers used a combination of global policy databases, peer-reviewed literature, official government websites, internet searches, and in-country experts to identify policies. For each policy, they gathered information on key features including how foods are nutritionally profiled, whether monitoring and enforcement language are included, and whether policies apply to the area around schools. They also examined trends in policy adoption by country income groups and found that over half of policies were found in high-income countries, and no low-income countries had either policy type.

Figure 4. Countries with any national policy restricting in-school competitive food sales and/or marketing for unhealthy foods or drinks, by world region and income level. (View full-size.)

Dr. Barry Popkin

“We may not have found these policies in low-income countries because of differences in food provision priorities, resources, or availability in schools,” said Barry Popkin, PhD, W.R. Kenan Jr. Distinguished Professor of Nutrition at the UNC Gillings Global School of Public Health, co-director of the Global Food Research Program, and the study’s senior author. “In these countries, the focus may be more on encouraging children to attend school and providing sufficient calories rather than restricting less-healthy foods, but given the double burden of under- and overnutrition in many low-income countries, these policy interventions should be considered to keep childhood obesity levels from worsening.”

Authors also suggest several possible reasons for the lack of greater policy adoption worldwide. For one, adoption could be limited by schools’ reliance on revenue generated by competitive food sales or vending agreements. There may also be a lack of awareness that food marketing is harmful or concern that the food industry could fight attempts at regulation based on rights to free speech/expression. Countries may have other, more pressing policy priorities or may not have the political will or enforcement infrastructure to enact such policies at this time.

“It’s clear that we have a big policy gap worldwide. More countries should consider adopting these policies, particularly in lower-income countries where ultra-processed foods haven’t taken over kids’ diets yet. These products absolutely should not be sold or marketed in schools.“

— DR. BARRY POPKIN

“It’s clear that we have a big policy gap worldwide,” said Popkin. “More countries should consider adopting these policies, particularly in lower-income countries where ultra-processed foods haven’t taken over kids’ diets yet. These products absolutely should not be sold or marketed in schools.”

The authors note a handful of limitations to this study, including the focus only on national-level policies. “We know that many places that have implemented some of these policies at the district, city, state, or province level,” said Emily Busey, MPH, RD, study co-author and research communications manager at the Global Food Research Program at UNC-Chapel Hill. “Given the global scope of this review, we chose to focus on national-level policies to make the search feasible for our team.”

The authors also acknowledge the challenge of finding and interpreting policies written in many different languages and the possibility that policies changed or were enacted after data collection concluded and may not be reflected in this review.

A second, companion scoping review examining national-level policies that restrict provision of categories, nutrients, or ingredients of concern in school meal programs is forthcoming.

This research was funded by Bloomberg Philanthropies.

AUTHORS

Michelle Perry
Kayla Mardin
Grace Chamberlin
Emily Busey
Lindsey Smith Taillie
Francesca Dillman Carpentier
Barry Popkin

Read the full study in Advances in Nutrition

Learn more about school food environment policies.

The post Global scoping review reports significant room to expand national restrictions on unhealthy food marketing & competitive food sales in schools appeared first on Global Food Research Program.