This module covers a key concept known as the Whole Foods Spectrum and why it’s important not to think of food processing in black and white terms. It will cover three key categories of food processing, based on how the processing technique effects the nutrition composition of food and how you can use this knowledge to make food choices. You’ll also learn how to assess your current whole foods intake and take steps to improve it, all while finding the balance that’s right for you.
Module Learning Outcomes
- Understand that nothing in nutrition is black and white, including the concept of whole vs processed food
- Understand that categorising foods into whole or processed is one tool to help improve nutrient density and it has benefits and limitations
- Reflect on current eating patterns and understand how to increase whole food proportion