Unpacking the Package: How Ultra-processed Foods Are Eating Away At Our Health
UNPACKING THE PACKAGE: HOW ULTRA-PROCESSED FOODS ARE EATING AWAY AT OUR HEALTH
Ultra-processed foods, a major component of the modern Western diet, are high in refined sugars, unhealthy fats, artificial dyes, preservatives, and chemical additives, and contribute to rising rates of obesity, heart disease, diabetes, and other chronic illnesses. This presentation explores the health risks associated with consuming these products and the biological mechanisms through which they disrupt metabolism, gut health, and hormonal balance. Research shows that artificial colors and preservatives can trigger inflammation, alter the microbiome, and may even influence mood and behavior. Beyond individual health, ultra-processed foods perpetuate environmental and social inequities through aggressive marketing and unsustainable production practices. By understanding how these additives and industrial ingredients affect our bodies and food systems, we can make more informed dietary choices and advocate for cleaner, minimally processed alternatives. Practical strategies to reduce exposure, such as reading ingredient labels, prioritizing whole foods, and supporting policies that promote transparency and food quality will be discussed.
Upon successful completion of this one-hour course, the participant should be able to:
  • Identify the key components that define ultra-processed foods.


  • Explain metabolic processes in how refined sugars, unhealthy fats, dyes, preservatives, and chemical additives contribute to chronic disease.


  • Evaluate the broader social impacts of ultra-processed food production, marketing, and accessibility, and how these factors affect food system inequities.


  • Apply practical strategies to reduce exposure to ultra-processed foods by improving label literacy, and prioritizing whole and minimally processed options.
Live Webinar Date: Apr 30, 2026   (04:00 PM - 05:00 PM Eastern Time) (US and Canada)
Performance Indicators/Learning Objectives: 2.3.4, 5.1.2, 9.5.1, 9.5.4, 12.2.5, 13.4.2
Target Audience: RDs, DTRs, Health Professionals
Number of Credits: 1.0
Total Cost: 1 Site Credit
About the Presenter: Tina Marinaccio, MS, RDN, CPT
Tina Marinaccio

Tina Marinaccio, MS, RDN, CPT is an Integrative Culinary Registered Dietitian. With 20 years experience as a motivational wellness speaker, expert in fitness and nutrition, and foodie gourmand, she provides corporate wellness workshops, integrative nutrition therapy, and nourishing and distinctive cooking classes. She is an adjunct professor in Clinical Nutrition and Food Sciences at Montclair State University, and mentors nutrition students from around the country. Tina completed her Masters of Science in Clinical Nutrition at New York University. She is an American Council on Exercise certified personal trainer, and is certified in weight management from the Academy of Nutrition and Dietetics. Her specialties include weight loss, culinary training, food writing/blogging, corporate wellness, integrative nutrition, anti-inflammatory, Mediterranean diets, and detox diets, and healthy eating on the go for busy people.