Project background:
Food systems in the Pacific Islands have changed dramatically over the past 50 or so years. Diets that were primarily based on local, traditional staple foods, are now becoming more reliant on imported, highly processed foods.
Ultra-processed foods (UPFs) are ‘multi-ingredient, industrially formulated mixtures. UPFs are formulated mixtures highly processed to the extent that they are no longer recognizable as their original plant or animal sources. Most are manufactured to be ready to eat or ready to heat, requiring no preparation before quick, easy consumption’’ (FAO/Popkin, 2020). These UPFs have been directly linked to overweight, obesity and many diet-related non-communicable diseases (FAO/Popkin, 2020).
While we know that across the Pacific Islands the availability of these UPF’s is increasing, there is limited data on actual consumption. In this project you will be part of a research team developing a tool that can be used to measure UPF consumption in the Pacific Islands.
This study is already underway. The SRS student will be contributing to the development of the tool.
There is flexibility in the days/times that the student can work, and this will be negotiated at the start of the ACPIR SRS.
Background information that may be useful for students considering this project:
The tool that we are developing is based on the work of Costa CS, Faria FR, Gabe KT, Sattamini IF, Khandpur N, Leite FHM, et al. Nova score for the consumption of ultra-processed foods: description and performance evaluation in Brazil. Rev Saude Publica. 2021;55:13. https://doi.org/10.11606/s1518-8787.2021055003588