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

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