Ultra-processed foods (UPFs) are common in nutrition programs but are increasingly linked to negative health outcomes. Without a universal definition, classifying UPFs remains challenging. Review leading classification systems, explore recent evidence, understand the complexities around developing UPF policies and dietary guidance and learn how to assess and improve food quality in alignment with current evidence.

1. Understand various systems used to classify UPFs.
2. Apply research findings to assess food quality in programs.
3. Identify strategies to reduce UPF exposure.