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Against a broader global and regional shift toward “quality education for all,” the chapter explores education policy developments and trends related to teacher education and professional development in Latin America and the Caribbean. We examine how multilateral education policy circulation and regional horizontal cooperation has guided these education policy developments. The chapter is organized into three parts. It first provides a discussion of educational multilateralism and new forms of horizontal cooperation, as it relates to educational development efforts. We argue that these new forms of multilateralism and horizontal cooperation guide the development of policies that seek to enhance both educational equity and quality education, particularly through advancing teacher education and professional development. The second section explores several recent education policy trends that relate to teacher education and professional development in Latin America and the Caribbean, and the challenges that Ministries of Education face when designing and implementing programs of teacher education and professional development. Lastly, the chapter examines the role of regional organizations in promoting new forms of regional horizontal cooperation specific to teacher education and professional development, focusing on the example of Organization of American States’ (OAS) Inter-American Teacher Education Network (ITEN).

The purpose of this paper is to evaluate the association between food consumption classified by the degree of processing and cardiometabolic risk factors in a population at risk of cardiovascular disease.

A cross-sectional study conducted with 325 adults and elderlies who present a cardiovascular risk factor. The food consumption was evaluated by a 24 h dietary recall, and it was classified according to the NOVA classification.

Individuals who presented a higher consumption of processed and ultra-processed food had a higher prevalence of abdominal obesity, waist/hip ratio (PR = 1.005; p-value = 0.049), waist circumference (PR = 1.003; p-value = 0.02) and high total cholesterol (PR = 1.008; p-value = 0.047), while ultra-processed had a higher prevalence of excess weight (PR = 1.004; p-value = 0.04), and abdominal obesity, waist/hip ratio (PR = 1.005; p-value = 0.04), waist circumference (PR = 1.004; p-value = 0.004) and waist/height ratio (PR = 1.003; p-value = 0.03).

An association was found between the degree of food processing and cardiometabolic risk factors, even in a population that already has a risk factor for cardiovascular disease, reinforcing the importance of personalized nutrition orientation that considers the profile of the target population as well as types of meals.

Food processing in itself can influence cardiometabolic risk and, as far as is known, no study has evaluated food processing in individuals who already have some type of cardiovascular risk. Also, consumption was assessed by the degree of processing between meals.