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Finding a Path to Safety in Food Allergy - Health And Medicine Division - Bog - National Academies Press - Plusbog.dk

Finding a Path to Safety in Food Allergy - Health And Medicine Division - Bog - National Academies Press - Plusbog.dk

Over the past 20 years, public concerns have grown in response to the apparent rising prevalence of food allergy and related atopic conditions, such as eczema. Although evidence on the true prevalence of food allergy is complicated by insufficient or inconsistent data and studies with variable methodologies, many health care experts who care for patients agree that a real increase in food allergy has occurred and that it is unlikely to be due simply to an increase in awareness and better tools for diagnosis. Many stakeholders are concerned about these increases, including the general public, policy makers, regulatory agencies, the food industry, scientists, clinicians, and especially families of children and young people suffering from food allergy. At the present time, however, despite a mounting body of data on the prevalence, health consequences, and associated costs of food allergy, this chronic disease has not garnered the level of societal attention that it warrants. Moreover, for patients and families at risk, recommendations and guidelines have not been clear about preventing exposure or the onset of reactions or for managing this disease. Finding a Path to Safety in Food Allergy examines critical issues related to food allergy, including the prevalence and severity of food allergy and its impact on affected individuals, families, and communities; and current understanding of food allergy as a disease, and in diagnostics, treatments, prevention, and public policy. This report seeks to: clarify the nature of the disease, its causes, and its current management; highlight gaps in knowledge; encourage the implementation of management tools at many levels and among many stakeholders; and delineate a roadmap to safety for those who have, or are at risk of developing, food allergy, as well as for others in society who are responsible for public health. Table of ContentsFront MatterSummary1 Introduction2 Definitions3 Prevalence4 Assessments, Diagnostic Testing, Disease Monitoring, and Prognosis5 Potential Genetic and Environmental Determinants of Food Allergy Risk and Possible Prevention Strategies6 Management in the Health Care Setting7 Management of Packaged Foods8 Managing Food Allergies in Retail, Food Service, Schools, Higher Education, and Travel Settings9 Research Needs10 Final Comments: A Roadmap to SafetyAppendix A: Open Session AgendasAppendix B: Food Allergy Prevalence Literature Search StrategyAppendix C: Risk Determinants Literature Search StrategyAppendix D: Acronyms and AbbreviationsAppendix E: DefinitionsAppendix F: Committee Members Biographical Sketches

DKK 474.00
1

Enhancing Food Safety - Committee On The Review Of The Food And Drug Administration's Role In Ensuring Safe Food - Bog - National Academies Press -

Enhancing Food Safety - Committee On The Review Of The Food And Drug Administration's Role In Ensuring Safe Food - Bog - National Academies Press -

Recent outbreaks of illnesses traced to contaminated sprouts and lettuce illustrate the holes that exist in the system for monitoring problems and preventing foodborne diseases. Although it is not solely responsible for ensuring the safety of the nation's food supply, the U.S. Food and Drug Administration (FDA) oversees monitoring and intervention for 80 percent of the food supply. The U.S. Food and Drug Administration's abilities to discover potential threats to food safety and prevent outbreaks of foodborne illness are hampered by impediments to efficient use of its limited resources and a piecemeal approach to gathering and using information on risks. Enhancing Food Safety: The Role of the Food and Drug Administration, a new book from the Institute of Medicine and the National Research Council, responds to a congressional request for recommendations on how to close gaps in FDA's food safety systems. Enhancing Food Safety begins with a brief review of the Food Protection Plan (FPP), FDA's food safety philosophy developed in 2007. The lack of sufficient detail and specific strategies in the FPP renders it ineffectual. The book stresses the need for FPP to evolve and be supported by the type of strategic planning described in these pages. It also explores the development and implementation of a stronger, more effective food safety system built on a risk-based approach to food safety management. Conclusions and recommendations include adopting a risk-based decision-making approach to food safety; creating a data surveillance and research infrastructure; integrating federal, state, and local government food safety programs; enhancing efficiency of inspections; and more. Although food safety is the responsibility of everyone, from producers to consumers, the FDA and other regulatory agencies have an essential role. In many instances, the FDA must carry out this responsibility against a backdrop of multiple stakeholder interests, inadequate resources, and competing priorities. Of interest to the food production industry, consumer advocacy groups, health care professionals, and others, Enhancing Food Safety provides the FDA and Congress with a course of action that will enable the agency to become more efficient and effective in carrying out its food safety mission in a rapidly changing world. Table of ContentsFront MatterSummaryPart I: Setting the Stage for Understanding and Improving the U.S. Food and Drug Administration's Role in the Food Safety System1 Introduction2 The Food Safety System: Context and Current StatusPart II: Toward a Stronger and More Effective Food Safety System3 Adopting a Risk-Based Decision-Making Approach to Food Safety4 Sharing the Responsibility for a Risk-Based System: Models of Governance and OversightPart III: Implementation of the New Food Safety System5 Creating an Integrated Information Infrastructure for a Risk-Based Food Safety System6 Creating a Research Infrastructure for a Risk-Based Food Safety System7 Integrating Federal, State, and Local Government Food Safety Programs8 Enhancing the Efficiency of Inspections9 Improving Food Safety and Risk Communication10 Modernizing Legislation to Enhance the U.S. Food Safety System11 Achieving the Vision of an Efficient Risk-Based Food Safety SystemAppendix A: Workshop AgendasAppendix B: Past Recommendations About the U.S. Food and Drug Administration's Food Safety ProgramAppendix C: Food Safety Systems in the United States and Other CountriesAppendix D: The U.S. Food and Drug Administration's Food Defense ProgramAppendix E: The U.S. Food and Drug Administration and Imported Food SafetyAppendix F: Food Safety Research at Intramural and Extramural U.S. Food and Drug Administration Research Centers, by TopicAppendix G: U.S. Food and Drug Administration Food Protection PlanAppendix H: GlossaryAppendix I: Acronyms and AbbreviationsAppendix J: Committee Member Biographical Sketches

DKK 474.00
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Nanotechnology in Food Products - Food And Nutrition Board - Bog - National Academies Press - Plusbog.dk

Nanotechnology in Food Products - Food And Nutrition Board - Bog - National Academies Press - Plusbog.dk

In the food industry, scientists are exploring the potential of nanotechnology to enhance the flavor and other sensory characteristics of foods, introduce antibacterial nanostructures into food packaging and encapsulate and deliver nutrients directly into targeted tissues, among other applications. However, as with any new technology, along with the benefits, there is the potential for unanticipated adverse effects. There is still a great deal to learn about any health outcomes related to introducing nanosized materials into foods and food packaging materials. Developing nanotechnology into a safe, effective tool for use in food science and technology will require addressing these and other questions. Assuring consumer confidence will be equally important to the success of this new emerging technology. The Institute of Medicine held a one-day workshop, summarized in this volume, to further explore the use of nanotechnology in food. Specifically, the workshop was organized around three primary topic areas: (1) the application of nanotechnology to food products; (2) the safety and efficacy of nanomaterials in food products; and (3) educating and informing consumers about the applications of nanotechnology to food products. Table of ContentsFront MatterOverview1 Introduction2 Application of Nanotechnology to Food Products3 Safety and Efficacy of Nanomaterials in Food Products4 Educating and Informing Consumers About Applications of Nanotechnology to Food ProductsAppendix A: Workshop AgendaAppendix B: Workshop ParticipantsAppendix C: Speaker BiographiesAppendix D: Acronyms and Abbreviations

DKK 363.00
1

Biomarker Tests for Molecularly Targeted Therapies - Institute Of Medicine - Bog - National Academies Press - Plusbog.dk

Biomarker Tests for Molecularly Targeted Therapies - Institute Of Medicine - Bog - National Academies Press - Plusbog.dk

Every patient is unique, and the evolving field of precision medicine aims to ensure the delivery of the right treatment to the right patient at the right time. In an era of rapid advances in biomedicine and enhanced understanding of the genetic basis of disease, health care providers increasingly have access to advanced technologies that may identify molecular variations specific to an individual patient, which subsequently can be targeted for treatment. Known as biomarker tests for molecularly targeted therapies, these complex tests have the potential to enable the selection of the most beneficial treatment (and also to identify treatments that may be harmful or ineffective) for the molecular underpinnings of an individual patient's disease. Such tests are key to unlocking the promise of precision medicine. Biomarker tests for molecularly targeted therapies represent a crucial area of focus for developing methods that could later be applicable to other areas of precision medicine. The appropriate regulatory oversight of these tests is required to ensure that they are accurate, reliable, properly validated, and appropriately implemented in clinical practice. Moreover, common evidentiary standards for assessing the beneficial impact of biomarker-guided therapy selection on patient outcomes, as well as the effective collection and sharing of information related to those outcomes, are urgently needed to better inform clinical decision making. Biomarker Tests of Molecularly Targeted Therapies examines opportunities for and challenges to the use of biomarker tests to select optimal therapy and offers recommendations to accelerate progress in this field. This report explores regulatory issues, reimbursement issues, and clinical practice issues related to the clinical development and use of biomarker tests for targeting therapies to patients. Properly validated, appropriately implemented biomarker tests hold the potential to enhance patient care and improve outcomes, and therefore addressing the challenges facing such tests is critical. Table of ContentsFront MatterSummary1 Introduction2 Envisioning a Rapid Learning System for Biomarker Tests for Molecularly Targeted Therapies3 Supportive Policy Environment for Biomarker Tests for Molecularly Targeted Therapies4 Supporting Data Infrastructure for Biomarker Tests for Molecularly Targeted Therapies5 Processes to Improve Patient CareAppendix A: Committee Member and Staff BiographiesAppendix B: Coding: Payment Infrastructure for Biomarker Tests for Molecularly Targeted TherapiesAppendix C: Information-Gathering Sessions and SpeakersGlossary

DKK 383.00
1

Managing Food Safety Practices from Farm to Table - Food Forum - Bog - National Academies Press - Plusbog.dk

Managing Food Safety Practices from Farm to Table - Food Forum - Bog - National Academies Press - Plusbog.dk

Legal regulations and manufacturers' monitoring practices have not been enough to prevent contamination of the national food supply and protect consumers from serious harm. In addressing food safety risks, regulators could perhaps better ensure the quality and safety of food by monitoring food production not just at a single point in production but all along the way, from farm to table. Recognizing the troubled state of food safety, the Institute of Medicine's (IOM) Food Forum met in Washington, DC, on September 9, 2008, to explore the management of food safety practices from the beginning of the supply chain to the marketplace. Table of ContentsFront MatterOverview1 Introduction2 Recent Outbreaks in Food Products: Lessons Learned from Past Experience3 The Complexities of Food Safety and Some Strategic Approaches Being Taken4 The Way Forward: Varying PerspectivesAppendix A: Workshop AgendaAppendix B: Workshop ParticipantsAppendix C: Speaker, Moderator, and Disscussant BiographiesAppendix D: Acronyms and Abbreviations

DKK 412.00
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Building a More Sustainable, Resilient, Equitable, and Nourishing Food System - Food Forum - Bog - National Academies Press - Plusbog.dk

Building a More Sustainable, Resilient, Equitable, and Nourishing Food System - Food Forum - Bog - National Academies Press - Plusbog.dk

The Food Forum of the National Academies of Sciences, Engineering, and Medicine hosted a virtual workshop on July 22-23, 2020 that explored integration of the health, societal, economic, and environmental effects and future needs of the food system. The main objective of the workshop was to understand how to achieve a more sustainable, resilient, equitable, and nourishing food system. The workshop covered a number of topics, including new expectations for the food system within three dimensions of the food system (vulnerabilities, resiliency, and transformation). Discussions also covered global change, access to nutritious food, resiliency in complex dynamic systems and resiliency for the future, and consumption- and production-oriented strategies for transforming the food system. This publication summarizes the presentations and discussions from the workshop. Table of ContentsFront Matter1 Introduction2 New Expectations for the Food System3 Vulnerabilities of the Food System4 Resilience of the Food System5 Transformation of the Food SystemReferencesAppendix A: Workshop AgendaAppendix B: Acronyms and AbbreviationsAppendix C: Biographical Sketches of Workshop Speakers and Moderators

DKK 344.00
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Reducing Impacts of Food Loss and Waste - Committee On Reducing Food Loss And Waste: A Workshop On Impacts - Bog - National Academies Press -

Reducing Impacts of Food Loss and Waste - Committee On Reducing Food Loss And Waste: A Workshop On Impacts - Bog - National Academies Press -

Even as malnutrition in the form of hunger and obesity affect the health and well-being of millions of people worldwide, a significant amount of food is lost or wasted every day, in every country, and at every stage in the supply chain from the farm to the household. According to a 2011 estimate by the Food and Agriculture Organization of the United Nations (FAO), about one-third of food produced is lost or wasted globally. Beyond quantity estimates, however, less is known about the impacts on farmers, food prices, food availability, and environment of reducing food loss and waste. On October 17, 2018, the National Academies of Sciences, Engineering, and Medicine organized a workshop to examine key challenges that arise in reducing food loss and waste throughout the supply chain and discussed potential ways to address these challenges. This publication summarizes the presentations and discussions from the workshop. Table of ContentsFront Matter1 Introduction2 Metrics for Understanding Food Loss and Waste3 Impact of E-Commerce, New Tools, Policies, and Measures4 Impacts of Reducing Food Loss and Waste on Food Availability5 Impacts of Reducing Food Loss and Waste on Food Prices and Farm Incomes6 Impacts of Food Loss and Waste on the Environment and Health7 Future Needs and OpportunitiesAppendix A: Workshop AgendaAppendix B: Biographies of Speakers and ModeratorsAppendix C: Workshop ParticipantsAppendix D: Descriptions of Selected Activities Related to Reducing Food Loss and Waste

DKK 383.00
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Innovations in the Food System - Health And Medicine Division - Bog - National Academies Press - Plusbog.dk

Innovations in the Food System - Health And Medicine Division - Bog - National Academies Press - Plusbog.dk

On August 7-8, 2019, the National Academies of Sciences, Engineering, and Medicine hosted a public workshop in Washington, DC, to review the status of current and emerging knowledge about innovations for modern food systems and strategies for meeting future needs. The workshop addressed different perspectives on the topic of food systems and would build on a workshop on the topic of sustainable diets hosted by the Food Forum in August 2018. This publication summarizes the presentations and discussions from the workshop. Table of ContentsFront Matter1 Introduction2 Taking a Broad Look at the Food System3 Innovations in Food Production and Processing and Implications for Food Systems4 Innovations in Alternative Food Production and Implications for Food Systems5 Innovations in Food Distribution and Implications for Food Systems6 Innovations in Food Marketing and Food Value Chains and Implications for Food Systems7 Exploring Cases of Food System Evolution: Federal Programs and the Private Sector8 Innovations in Food Data and Analytics and Implications for Food Systems9 Innovations in Food Access and Affordability and Implications for Food Systems10 Closing Discussion: The Evolution and Revolution of Food SystemsReferencesAppendix A: Workshop AgendaAppendix B: Acronyms and AbbreviationsAppendix C: Biographical Sketches of Workshop Speakers and Moderators

DKK 364.00
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Data and Research to Improve the U.S. Food Availability System and Estimates of Food Loss - National Research Council - Bog - National Academies Press

Data and Research to Improve the U.S. Food Availability System and Estimates of Food Loss - National Research Council - Bog - National Academies Press

The United States Department of Agriculture's (USDA's) Economic Research Service's (ERS) Food Availability Data System includes three distinct but related data series on food and nutrient availability for consumption. The data serve as popular proxies for actual consumption at the national level for over 200 commodities (e.g., fresh spinach, beef, and eggs). The core Food Availability (FA) data series provides data on the amount of food available, per capita, for human consumption in the United States with data back to 1909 for many commodities. The Loss-Adjusted Food Availability (LAFA) data series is derived from the FA data series by adjusting for food spoilage, plate waste, and other losses to more closely approximate 4 actual intake. The LAFA data provide daily estimates of the per capita availability amounts adjusted for loss (e.g., in pounds, ounces, grams, and gallons as appropriate), calories, and food pattern equivalents (i.e., "servings") of the five major food groups (fruit, vegetables, grains, meat, and dairy) available for consumption plus the amounts of added sugars and sweeteners and added fats and oils available for consumption. This fiscal year, as part of its initiative to systematically review all of its major data series, ERS decided to review the FADS data system. One of the goals of this review is to advance the knowledge and understanding of the measurement and technical aspects of the data supporting FADS so the data can be maintained and improved. Data and Research to Improve the U.S. Food Availability System and Estimates of Food Loss is the summary of a workshop convened by the Committee on National Statistics of the National Research Council and the Food and Nutrition Board of the Institute of Medicine to advance knowledge and understanding of the measurement and technical aspects of the data supporting the LAFA data series so that these data series and subsequent food availability and food loss estimates can be maintained and improved. The workshop considered such issues as the effects of termination of selected Census Bureau and USDA data series on estimates for affected food groups and commodities; the potential for using other data sources, such as scanner data, to improve estimates of food availability; and possible ways to improve the data on food loss at the farm and retail levels and at restaurants. This report considers knowledge gaps, data sources that may be available or could be generated to fill gaps, what can be learned from other countries and international organizations, ways to ensure consistency of treatment of commodities across series, and the most promising opportunities for new data for the various food availability series. Table of ContentsFront Matter1 Introduction and Background2 The Food Availability System and Food Loss Estimates: Current Methods, Data, and Uses3 Historical and Current Uses of the Data for Economic Modeling and Reporting of Statistical Trends4 Alternative Approaches for Estimating Food Availability: International and Domestic5 Alternative Approaches for Estimating Food Loss: International and Domestic6 Wrap-UpBibliographyAppendix A: Glossary and AcronymsAppendix B: AgendaAppendix C: Workshop ParticipantsAppendix D: Biographical Sketches of Speakers and Steering Committee MembersCommittee on National StatisticsFood and Nutrition Board

DKK 312.00
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Mitigating the Nutritional Impacts of the Global Food Price Crisis - Food And Nutrition Board - Bog - National Academies Press - Plusbog.dk

Mitigating the Nutritional Impacts of the Global Food Price Crisis - Food And Nutrition Board - Bog - National Academies Press - Plusbog.dk

In 2007 and 2008, the world witnessed a dramatic increase in food prices. The global financial crisis that began in 2008 compounded the burden of high food prices, exacerbating the problems of hunger and malnutrition in developing countries. The tandem food price and economic crises struck amidst the massive, chronic problem of hunger and undernutrition in developing countries. National governments and international actors have taken a variety of steps to mitigate the negative effects of increased food prices on particular groups. The recent abrupt increase in food prices, in tandem with the current global economic crisis, threatens progress already made in these areas, and could inhibit future efforts. The Institute of Medicine held a workshop, summarized in this volume, to describe the dynamic technological, agricultural, and economic issues contributing to the food price increases of 2007 and 2008 and their impacts on health and nutrition in resource-poor regions. The compounding effects of the current global economic downturn on nutrition motivated additional discussions on these dual crises, their impacts on the nutritional status of vulnerable populations, and opportunities to mitigate their negative nutritional effects. Table of ContentsFront MatterSummary1 Introduction2 The Dual Crises: Tandem Threats to Nutrition3 Impacts on Nutrition4 Responding to the Crises at the Country Level5 A Role for Nutrition Surveillance in Addressing the Global Food Crisis6 The Global Response to the Crises7 U.S. Policy in Food and NutritionAppendix A: Workshop AgendaAppendix B: Speaker BiographiesAppendix C: Workshop Registrants

DKK 606.00
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Review of WIC Food Packages - Food And Nutrition Board - Bog - National Academies Press - Plusbog.dk

Review of WIC Food Packages - Food And Nutrition Board - Bog - National Academies Press - Plusbog.dk

Review of WIC Food Packages: An Evaluation of White Potatoes in the Cash Value Voucher assesses the impact of 2009 regulation to allow the purchase of vegetables and fruits, excluding white potatoes, with a cash value voucher on food and nutrient intakes of the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) population and to consider whether white potatoes should be permitted for purchase with the voucher. This report considers the effects on diet quality, the health and cultural needs of the WIC population, and allows for effective and efficient administration nationwide in a cost-effective manner. Review of WIC Food Packages: An Evaluation of White Potatoes in the Cash Value Voucher recommends that the U.S. Department of Agriculture should allow white potatoes as a WIC-eligible vegetable, in forms currently permitted for other vegetables, in the cash value voucher pending changes to starchy vegetable intake recommendations in the 2015 Dietary Guidelines for Americans. Table of ContentsFront MatterSummaryLetter ReportAppendix A: Acronyms and AbbreviationsAppendix B: Statement of TaskAppendix C: Workshop AgendasAppendix D: Literature Search StrategyAppendix E: Dietary Reference IntakesAppendix F: Description of Sensitivity Analysis ScenariosAppendix G: Food Group and Subgroup IntakesAppendix H: Nutrient IntakesAppendix I: Nutrient ProfilesAppendix J: Food Group DistributionsAppendix K: Healthy Eating Index 2010 AssessmentAppendix L: Background Example Data for Sensitivity AnalysisAppendix M: Committee Biosketches

DKK 266.00
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Food Literacy - Health And Medicine Division - Bog - National Academies Press - Plusbog.dk

Food Literacy - Health And Medicine Division - Bog - National Academies Press - Plusbog.dk

In September 2015, the National Academies of Sciences, Engineering, and Medicine's Food and Nutrition Board convened a workshop in Washington, DC, to discuss how communications and marketing impact consumer knowledge, skills, and behavior around food, nutrition, and healthy eating. The workshop was divided into three sessions, each with specific goals that were developed by the planning committee:Session 1 described the current state of the science concerning the role of consumer education, health communications and marketing, commercial brand marketing, health literacy, and other forms of communication in affecting consumer knowledge, skills, and behavior with respect to food safety, nutrition, and other health matters. Session 2 explored how scientific information is communicated, including the credibility of the source and of the communicator, the clarity and usability of the information, misconceptions/misinformation, and the impact of scientific communication on policy makers and the role of policy as a macro-level channel of communication. Session 3 explored the current state of the science concerning how food literacy can be strengthened through communication tools and strategies. This report summarizes the presentations and discussions from the workshop. Table of ContentsFront MatterIntroduction1 Session 1: Food Literacy and the Role of Communications Relating to Food Safety, Nutrition, and Other Health Matters2 Session 2: Food Literacy and Communications Conveying Scientific Information Concerning Food Safety, Nutrition, or Other Health Matters - Opportunities and Challenges3 Promoting Food Literacy: Communication Tools and Strategies4 Food Literacy: Next StepsReferencesAppendix A: Workshop AgendaAppendix B: Abbreviations and AcronymsAppendix C: Speaker Biographical Sketches

DKK 344.00
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Leveraging Food Technology for Obesity Prevention and Reduction Efforts - Food Forum - Bog - National Academies Press - Plusbog.dk

Leveraging Food Technology for Obesity Prevention and Reduction Efforts - Food Forum - Bog - National Academies Press - Plusbog.dk

Obesity is a major public health challenge. More than one-third of the U.S. adult population is considered obese, a figure that has more than doubled since the mid-1970s. Among children, obesity rates have more than tripled over the same period. Not only is obesity associated with numerous medical complications, but it incurs significant economic cost. At its simplest, obesity is a result of an energy imbalance, with obese (and overweight) people consuming more energy (calories) than they are expending. During the last 10-20 years, behavioral scientists have made significant progress toward building an evidence base for understanding what drives energy imbalance in overweight and obese individuals. Meanwhile, food scientists have been tapping into this growing evidence base to improve existing technologies and create new technologies that can be applied to alter the food supply in ways that reduce the obesity burden on the American population. Leveraging Food Technology for Obesity Prevention and Reduction Effort examines the complexity of human eating behavior and explores ways in which the food industry can continue to leverage modern food processing technologies to influence energy intake. The report also examines the opportunities and challenges of altering the food supply—both at home and outside the home—and outlines lessons learned, best practices, and next steps. Table of ContentsFront MatterWorkshop SummaryAppendix A: Workshop AgendaAppendix B: Speaker and Moderator Biographical SketchesAppendix C: Abbreviations and AcronymsAppendix D: Workshop Attendees

DKK 266.00
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The Public Health Effects of Food Deserts - National Research Council - Bog - National Academies Press - Plusbog.dk

The Public Health Effects of Food Deserts - National Research Council - Bog - National Academies Press - Plusbog.dk

In the United States, people living in low-income neighborhoods frequently do not have access to affordable healthy food venues, such as supermarkets. Instead, those living in "food deserts" must rely on convenience stores and small neighborhood stores that offer few, if any, healthy food choices, such as fruits and vegetables. The Institute of Medicine (IOM) and National Research Council (NRC) convened a two-day workshop on January 26-27, 2009, to provide input into a Congressionally-mandated food deserts study by the U.S. Department of Agriculture's Economic Research Service. The workshop, summarized in this volume, provided a forum in which to discuss the public health effects of food deserts. Table of ContentsFront MatterSummary1 Introduction2 Determining the Extent of Food Deserts3 Studying Food Deserts Through Different Lenses4 Diet and Health Evidence to Support Improved Food Access5 Ameliorating Food Desert Conditions6 Research Gaps and NeedsReferencesAppendix A: Planning Committee BiographiesAppendix B: Workshop AgendaAppendix C: Speaker and Moderator BiographiesAppendix D: Workshop Participants

DKK 273.00
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A National Strategy to Reduce Food Waste at the Consumer Level - Health And Medicine Division - Bog - National Academies Press - Plusbog.dk

A National Strategy to Reduce Food Waste at the Consumer Level - Health And Medicine Division - Bog - National Academies Press - Plusbog.dk

Approximately 30 percent of the edible food produced in the United States is wasted and a significant portion of this waste occurs at the consumer level. Despite food's essential role as a source of nutrients and energy and its emotional and cultural importance, U.S. consumers waste an estimated average of 1 pound of food per person per day at home and in places where they buy and consume food away from home. Many factors contribute to this waste—consumers behaviors are shaped not only by individual and interpersonal factors but also by influences within the food system, such as policies, food marketing and the media. Some food waste is unavoidable, and there is substantial variation in how food waste and its impacts are defined and measured. But there is no doubt that the consequences of food waste are severe: the wasting of food is costly to consumers, depletes natural resources, and degrades the environment. In addition, at a time when the COVID-19 pandemic has severely strained the U.S. economy and sharply increased food insecurity, it is predicted that food waste will worsen in the short term because of both supply chain disruptions and the closures of food businesses that affect the way people eat and the types of food they can afford. A National Strategy to Reduce Food Waste at the Consumer Level identifies strategies for changing consumer behavior, considering interactions and feedbacks within the food system. It explores the reasons food is wasted in the United States, including the characteristics of the complex systems through which food is produced, marketed, and sold, as well as the many other interconnected influences on consumers' conscious and unconscious choices about purchasing, preparing, consuming, storing, and discarding food. This report presents a strategy for addressing the challenge of reducing food waste at the consumer level from a holistic, systems perspective. Table of ContentsFront MatterSummary1 Introduction2 Understanding Food Waste, Consumers, and the U.S. Food Environment3 Drivers of Food Waste at the Consumer Level and Implications for Intervention Design4 Interventions to Reduce Food Waste at the Consumer Level5 Strategy for Reducing Food Waste at the Consumer Level6 A Research Agenda for Improving Interventions to Reduce Food Waste and Their ImplementationAppendix A: Public Session AgendasAppendix B: Literature Search ApproachAppendix C: Additional Information on Food WasteAppendix D: Interventions to Reduce Food Waste at the Consumer Level: Examples from the LiteratureAppendix E: Research on Behavioral Change from Other DomainsAppendix F: Committee Member Biographical SketchesAppendix G: Glossary

DKK 422.00
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Building Public-Private Partnerships in Food and Nutrition - Food And Nutrition Board - Bog - National Academies Press - Plusbog.dk

Building Public-Private Partnerships in Food and Nutrition - Food And Nutrition Board - Bog - National Academies Press - Plusbog.dk

The leading challenges in public health—ranging from rising obesity rates to the fast-growing population of older adults—are complex and cannot be solved effectively by any one silver bullet or any one sector in isolation. Instead, their solutions require collaborative actions of many sectors, including industry, government, academia, and nongovernmental organizations. To better understand how to build multisectoral food and nutrition partnerships that achieve meaningful public health results, the IOM's Food Forum held a workshop on November 1-2, 2011, in Washington, D.C. The workshop brought together stakeholders from various sectors to discuss the benefits and risks of pursuing cross-sector partnerships, foster communication between sectors, and explore opportunities of mutual interest in food and nutrition that are most conducive for partnerships. Participants also discussed the perspectives of the various sectors, key features of successful partnerships, and what needs to be done to facilitate partnership development. This report, Building Public-Private Partnerships in Food and Nutrition: Workshop Summary, summarizes the workshop. Table of ContentsFront Matter1 Introduction2 Why Partner?3 How to Partner4 What Next?ReferencesAppendix A: Workshop AgendaAppendix B: Speaker Biographical SketchesAppendix C: Workshop Attendees

DKK 247.00
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Child and Adult Care Food Program - Committee To Review Child And Adult Care Food Program Meal Requirements - Bog - National Academies Press -

Child and Adult Care Food Program - Committee To Review Child And Adult Care Food Program Meal Requirements - Bog - National Academies Press -

The Child and Adult Care Food Program (CACFP) is a federally-funded program designed to provide healthy meals and snacks to children and adults while receiving day care at participating family day care homes, traditional child care centers, afterschool facilities, adult care facilities, and emergency shelters. CACFP has the broadest scope of any of the U.S. Department of Agriculture (USDA) food program, serving more than 3 million children and 114,000 adults across the nation. To receive reimbursement for the foods served, participating programs must abide by requirements set by the USDA. Child and Adult Care Food Program assesses the nutritional needs of the CACFP population based on Dietary Guidelines for Americans and the Dietary Reference Intakes (DRIs) and makes recommendations for revisions to the CACFP meal requirements. The book outlines meal requirements that include food specifications that could be used for specific meals and across a full day, covering all age groups from infants to older adults and meal patterns designed for use in a variety of settings, including in-home care and in large centers. By implementing these meal requirements, consumption of fruits, vegetables, and whole-grain rich foods will increase while consumption of solid fats, added sugars, and sodium will decrease. Not only will this address the high prevalence of childhood obesity, it will also help to achieve consistency with the standards and regulations of other USDA nutrition assistance programs, particularly the Supplemental Nutrition Program for Women, Infants, and Children (WIC), and the National School Lunch and School Breakfast programs. Child and Adult Care Food Program makes practical recommendations that would bring CACFP meals and snacks into alignment with current dietary guidance. The book will serve as a vital resource for federal and state public health officials, care providers working in child and adult day care facilities, WIC agencies, officials working with the National School Lunch and School Breakfast programs, and other organizations serving at-risk populations. Table of ContentsFront MatterSummary1 Introduction2 The Child and Adult Care Food Program3 Methods for Examining Food and Nutrient Intakes4 Nutritional Considerations for Infants and Children5 Nutritional Considerations for Adults6 Process for Developing Recommendations for Meal Requirements7 Recommendations for Meal Requirements8 Meal Cost Implications9 Implementation10 Consistency of Recommendationsfor Meal Requirements and Implementation Strategies with the Committee's Criteria11 Evaluation and Research RecommendationsAppendix A: Acronyms, Abbreviations, and GlossaryAppendix B: Biographical Sketches of Committee MembersAppendix C: Workshop Agenda: February 2010Appendix D: Critical Issues for Consideration by the Committee to Review Child and Adult Care Food Program Meal Requirements, as Submitted by the U.S. Department of AgricultureAppendix E: Current CACFP Meal PatternsAppendix F: Selected Food Program Descriptions and WebsitesAppendix G: Data Sources and Analytical MethodsAppendix H: MyPyramid Food Groups and SubgroupsAppendix I: Food Cost Approach and MethodsAppendix J: Nutrient Targets by Meal and Age Group and Comparison of MyPyramid Food Group and Nutrient Targets with Recommended Meal PatternsAppendix K: Sample MenusAppendix L: Options for Breastfeeding IncentivesAppendix M: Potential Partnerships to Assist with Technical Training for CACFP Index

DKK 312.00
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Improving Food Safety Through a One Health Approach - Board On Global Health - Bog - National Academies Press - Plusbog.dk

Improving Food Safety Through a One Health Approach - Board On Global Health - Bog - National Academies Press - Plusbog.dk

Globalization of the food supply has created conditions favorable for the emergence, reemergence, and spread of food-borne pathogens-compounding the challenge of anticipating, detecting, and effectively responding to food-borne threats to health. In the United States, food-borne agents affect 1 out of 6 individuals and cause approximately 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths each year. This figure likely represents just the tip of the iceberg, because it fails to account for the broad array of food-borne illnesses or for their wide-ranging repercussions for consumers, government, and the food industry-both domestically and internationally. A One Health approach to food safety may hold the promise of harnessing and integrating the expertise and resources from across the spectrum of multiple health domains including the human and veterinary medical and plant pathology communities with those of the wildlife and aquatic health and ecology communities. The IOM's Forum on Microbial Threats hosted a public workshop on December 13 and 14, 2011 that examined issues critical to the protection of the nation's food supply. The workshop explored existing knowledge and unanswered questions on the nature and extent of food-borne threats to health. Participants discussed the globalization of the U.S. food supply and the burden of illness associated with foodborne threats to health; considered the spectrum of food-borne threats as well as illustrative case studies; reviewed existing research, policies, and practices to prevent and mitigate foodborne threats; and, identified opportunities to reduce future threats to the nation's food supply through the use of a "One Health" approach to food safety. Improving Food Safety Through a One Health Approach: Workshop Summary covers the events of the workshop and explains the recommendations for future related workshops. Table of ContentsFront MatterWorkshop OverviewAppendix A: Contributed ManuscriptsAppendix B: AgendaAppendix C: AcronymsAppendix D: GlossaryAppendix E: Speaker Biographies

DKK 448.00
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The Potential Consequences of Public Release of Food Safety and Inspection Service Establishment-Specific Data - National Research Council - Bog -

The Potential Consequences of Public Release of Food Safety and Inspection Service Establishment-Specific Data - National Research Council - Bog -

The Food Safety and Inspection Service (FSIS) is the regulatory agency in the US Department of Agriculture that is responsible for ensuring that meat, poultry, and processed egg products produced domestically or imported into the United States are safe, wholesome, and properly labeled. FSIS collects a voluminous amount of data in support of its regulatory functions, but the two major types of FSIS data that are currently being considered for public release are sampling and testing data (derived from standard laboratory tests) and inspection and enforcement data (derived from text written by inspectors). Some of those data are already released to the public in aggregated form but not in disaggregated, establishment-specific form. In recent years, the Obama administration has implemented measures to facilitate openness in government, including the requirement that federal agencies publish information online and provide public access to information in a timely manner; in a form that can be easily retrieved, downloaded, indexed, and searched with tools that are available on the Internet; and without the need for Freedom of Information Act (FOIA) requests. The Potential Consequences of Public Release of Food Safety and Inspection Service Establishment-Specific Data examines the potential food-safety benefits and other consequences of making establishment-specific data publicly available on the Internet. The report includes how factors such as level of aggregation, timing of release, level of completeness, and characterization of the data or context in which the data are presented might affect their utility in improving food safety. The report also examines potential ways that food-safety benefits and other effects of publicly posting the data might be measured. Table of ContentsFront MatterSummary1 Background2 Transparency and Food Safety and Inspection Service Data-Sharing3 Experience with Public Posting of Government Data4 Public Release of Food Safety and Inspection Service Establishment-Specific DataAPPENDIX A Committee Member BiographiesAPPENDIX B Office of Management and Budget Memorandum for the Heads of Executive Departments and AgenciesAPPENDIX C FSIS Tables

DKK 320.00
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