Food Sleuth Radio

In a recent conversation with Melinda Hemmelgarn on Food Sleuth Radio, I had the opportunity to explore nutrition as social justice and why it’s crucial to question industry-driven narratives about food. As a registered dietitian with over a decade of experience in nutrition and mental health, I’ve observed how commercial interests shape not only our food supply but also the very language we use to discuss nutrition.

The Commercial Determinants of Health

When I refer to “nutrition as social justice,” I’m referring to something more profound than just the well-established social determinants of health. I’m talking about commercial determinants – the economic influences and incentives that shape our food environment and nutritional discourse.

These commercial determinants include:

• Industry influence on nutrition narratives
• Corporate control of food policy
• Marketing that targets vulnerable populations
• Profit-driven food formulation

Most importantly, these forces operate largely unseen, influencing everything from what foods are available in underserved communities to which nutrition messages reach the public.

Nutrition as Social Justice

Nutrition can function as an unspoken tool of oppression, especially for marginalized groups. We see this clearly in institutional settings like:

• Correctional facilities
• Mental health institutions
• Addiction treatment centers
• Hospitals

In these environments, food budgets often dictate menu choices, resulting in high-profit, ultra-processed options rather than nutrient-dense whole foods. The complexity deepens when we consider that many residents in these facilities have experienced significant trauma and may use these highly palatable, ultra-processed foods as coping mechanisms.

The Challenge of Institutional Change

Working with institutions to improve food quality reveals multiple barriers to change:

1. Budget constraints that favor cheap, shelf-stable processed foods
2. Resistance from administration concerned about cost
3. Pushback from residents accustomed to using ultra-processed foods for comfort
4. Lack of staff training in nutrition’s role in mental health

Creating meaningful change requires a comprehensive approach that addresses the food service operation, staff education, and resident awareness – what we call organizational change. This kind of transformation doesn’t happen overnight but represents vital work in addressing nutrition as a social justice issue.

Ultra-Processed Foods and Mental Health

The conversation around ultra-processed foods has gained significant public attention, but many misunderstandings persist. Using the NOVA classification system, foods fall into four categories:

1. Unprocessed or minimally processed foods – recognizable in their natural state
2. Processed culinary ingredients – salts, sugars, oils used in cooking
3. Processed foods – combining categories 1 and 2
4. Ultra-processed foods – industrial formulations with little resemblance to whole foods

What’s often overlooked in this discussion is the category of ultra-processed “diet foods” – low-carb breads, sugar-free gelatin, fat-free dressings, and protein bars, which paradoxically may contribute to disordered eating patterns.

The Controversial Link to Eating Disorders

My research has identified connections between ultra-processed foods and mental health, including eating disorders. This position sometimes creates controversy in eating disorder treatment circles where “all foods fit” has become the prevailing philosophy.

While I deeply understand the need to reduce fear around food, particularly for those with restrictive eating disorders, I also recognize that many patients intuitively sense that our food supply isn’t entirely trustworthy. This intuition is especially strong in those with trauma backgrounds, who tend to move through the world with heightened threat detection.

I propose that by improving the food environment and reducing conflicts of interest in the nutrition space, we could actually see fewer eating disorders. With a more trustworthy food supply, people might experience:

• Less chronic dieting
• Reduced binging and purging behaviors
• Better connection to natural hunger and fullness cues
• Greater access to innate wisdom around eating

Dismantling the “All Foods Fit” Myth

The “all foods fit” mantra provides a perfect example of how individual clinical advice has been inappropriately expanded into a public health message. While this approach may benefit individuals with restrictive eating disorders, it’s problematic when applied universally.

We must ask: Who benefits from the widespread adoption of this philosophy? Food corporations have successfully co-opted eating disorder recovery messaging, amplifying voices that discourage “food rules” of any kind. This serves their bottom line by normalizing the regular consumption of their ultra-processed products.

These corporations aren’t just influencing policy; they’re actively shaping cultural norms around food and fueling social division within the nutrition field. This keeps practitioners arguing amongst themselves rather than addressing the larger structural injustices in our food system.

Moving Toward a New Paradigm for Social Justice

I see a paradigm shift on the horizon – one that moves beyond the biomedical, quantitative approach to nutrition and embraces more qualitative aspects:

• Mental health impacts of nutritional choices
• Relational aspects of food and eating
• Quality of life measures
• Environmental consequences of food systems

Food is not merely calories and macronutrients to be measured and tracked. It holds energy, carries symbolic meaning, and provides a way for people to connect with nature and live in alignment with their values.

Conclusion

As we move forward, I believe we need to reclaim nutrition discourse from commercial interests and reorient it toward true public health. This means questioning industry-friendly narratives, addressing structural inequities in our food system, and recognizing that food’s impact extends far beyond physical health to encompass mental, emotional, and spiritual wellbeing.

By approaching nutrition as social justice issues, we can work toward food systems that nourish both people and planet, rather than simply maximizing corporate profits.