Trends in Prices of Fresh vs. Ultra-Processed Foods: Analyses of Seattle-King County Prices From 2004-16

The availability of safe, affordable, nutrient-rich food for purchase is a key component of food equity. However, foods higher in nutrients and lower in energy tend to be associated with higher per- calorie costs. By contrast, foods with lower nutrient content and higher energy density generally cost less. Many of the lower cost foods are processed rather than fresh. This study explored the temporal profile of food prices in Seattle King county (2004-2016) by food group and by level of processing.

Materials Available

• Abstract

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Project Type(s): Master's Thesis

Author(s): Terry Hawk

Program(s): Master of Science

Year: 2017

Adviser(s):

• Adam Drewnowski