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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

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
1

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
1

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
1

Testing English-Language Learners in U.S. Schools - National Research Council - Bog - National Academies Press - Plusbog.dk

Testing English-Language Learners in U.S. Schools - National Research Council - Bog - National Academies Press - Plusbog.dk

The Committee on Educational Excellence and Testing Equity was created under the auspices of the National Research Council (NRC), and specifically under the oversight of the Board on Testing and Assessment (BOTA). The committee's charge is to explore the challenges that face U.S. schools as they work to achieve the related goals of academic excellence and equity for all students. This report provides not only the summary of a workshop held by the forum on the testing of English-language learners (students learning English as an additional language) in U.S. schools, but also a report on the committee's conclusions derived from that workshop and from subsequent deliberations.

DKK 305.00
1

Toxicity Testing in the 21st Century - Committee On Toxicity Testing And Assessment Of Environmental Agents - Bog - National Academies Press -

Toxicity Testing in the 21st Century - Committee On Toxicity Testing And Assessment Of Environmental Agents - Bog - National Academies Press -

Advances in molecular biology and toxicology are paving the way for major improvements in the evaluation of the hazards posed by the large number of chemicals found at low levels in the environment. The National Research Council was asked by the U.S. Environmental Protection Agency to review the state of the science and create a far-reaching vision for the future of toxicity testing. The book finds that developing, improving, and validating new laboratory tools based on recent scientific advances could significantly improve our ability to understand the hazards and risks posed by chemicals. This new knowledge would lead to much more informed environmental regulations and dramatically reduce the need for animal testing because the new tests would be based on human cells and cell components. Substantial scientific efforts and resources will be required to leverage these new technologies to realize the vision, but the result will be a more efficient, informative and less costly system for assessing the hazards posed by industrial chemicals and pesticides. Table of ContentsFront MatterSummary1 Introduction2 Vision3 Components of the Vision4 Tools and Technologies5 Developing the Science Base and Assays to Implement the Vision6 Prerequisites for Implementing theVision in Regulatory ContextsAppendix: Biographic Information on the Committee on Toxicity Testing and Assessment of Environmental Agents

DKK 318.00
3

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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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
1

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
3

Exploring Health and Environmental Costs of Food - National Research Council - Bog - National Academies Press - Plusbog.dk

Exploring Health and Environmental Costs of Food - National Research Council - Bog - National Academies Press - Plusbog.dk

The U.S. food system provides many benefits, not the least of which is a safe, nutritious and consistent food supply. However, the same system also creates significant environmental, public health, and other costs that generally are not recognized and not accounted for in the retail price of food. These include greenhouse gas (GHG) emissions, soil erosion, air pollution, and their environmental consequences, the transfer of antibiotic resistance from food animals to human, and other human health outcomes, including foodborne illnesses and chronic disease. Some external costs which are also known as externalities are accounted for in ways that do not involve increasing the price of food. But many are not. They are borne involuntarily by society at large. A better understanding of external costs would help decision makers at all stages of the life cycle to expand the benefits of the U.S. food system even further. The Institute of Medicine (IOM) and the National Research Council (NRC) with support from the U.S. Centers for Disease Control and Prevention (CDC) convened a public workshop on April 23-23, 2012, to explore the external costs of food, methodologies for quantifying those costs, and the limitations of the methodologies. The workshop was intended to be an information-gathering activity only. Given the complexity of the issues and the broad areas of expertise involved, workshop presentations and discussions represent only a small portion of the current knowledge and are by no means comprehensive. The focus was on the environmental and health impacts of food, using externalities as a basis for discussion and animal products as a case study. The intention was not to quantify costs or benefits, but rather to lay the groundwork for doing so. A major goal of the workshop was to identify information sources and methodologies required to recognize and estimate the costs and benefits of environmental and public health consequences associated with the U.S. food system. It was anticipated that the workshop would provide the basis for a follow-up consensus study of the subject and that a central task of the consensus study will be to develop a framework for a full-scale accounting of the environmental and public health effects for all food products of the U.S. food system. Exploring Health and Environmental Costs of Food: Workshop Summary provides the basis for a follow-up planning discussion involving members of the IOM Food and Nutrition Board and the NRC Board on Agriculture and Natural Resources and others to develop the scope and areas of expertise needed for a larger-scale, consensus study of the subject. Table of ContentsFront Matter1 Introduction2 The Economics of Food Prices3 Understanding Measures and Strategies4 Examining Social and Ecological Costs and Benefits5 Attaching Value to Costs and Benefits6 Exploring Costs and Benefits7 Reflecting on the Path ForwardAppendix A: Workshop AgendaAppendix B: Speaker Biographical SketchesAppendix C: Workshop AttendeesAppendix D: Abbreviations and Acronyms

DKK 266.00
3

An Evidence Framework for Genetic Testing - Health And Medicine Division - Bog - National Academies Press - Plusbog.dk

An Evidence Framework for Genetic Testing - Health And Medicine Division - Bog - National Academies Press - Plusbog.dk

Advances in genetics and genomics are transforming medical practice, resulting in a dramatic growth of genetic testing in the health care system. The rapid development of new technologies, however, has also brought challenges, including the need for rigorous evaluation of the validity and utility of genetic tests, questions regarding the best ways to incorporate them into medical practice, and how to weigh their cost against potential short- and long-term benefits. As the availability of genetic tests increases so do concerns about the achievement of meaningful improvements in clinical outcomes, costs of testing, and the potential for accentuating medical care inequality. Given the rapid pace in the development of genetic tests and new testing technologies, An Evidence Framework for Genetic Testing seeks to advance the development of an adequate evidence base for genetic tests to improve patient care and treatment. Additionally, this report recommends a framework for decision-making regarding the use of genetic tests in clinical care. Table of ContentsFront MatterSummary1 Introduction2 Genetic Testing3 Genetic Test Assessment4 Evidence5 An Evidence Framework for Genetic TestiAppendix A: Understanding Genetic Variance and Phenotype ExpressionAppendix B: The GETT ChecklistAppendix C: Using Evidence to Inform Clinical and Policy DecisionsReferencesGlossary

DKK 312.00
1

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
1

Industrial Methods for the Effective Development and Testing of Defense Systems - Board On Army Science And Technology - Bog - National Academies

Industrial Methods for the Effective Development and Testing of Defense Systems - Board On Army Science And Technology - Bog - National Academies

During the past decade and a half, the National Research Council, through its Committee on National Statistics, has carried out a number of studies on the application of statistical methods to improve the testing and development of defense systems. These studies were intended to provide advice to the Department of Defense (DOD), which sponsored these studies. The previous studies have been concerned with the role of statistical methods in testing and evaluation, reliability practices, software methods, combining information, and evolutionary acquisition. Industrial Methods for the Effective Testing and Development of Defense Systems is the latest in a series of studies, and unlike earlier studies, this report identifies current engineering practices that have proved successful in industrial applications for system development and testing. This report explores how developmental and operational testing, modeling and simulation, and related techniques can improve the development and performance of defense systems, particularly techniques that have been shown to be effective in industrial applications and are likely to be useful in defense system development. In addition to the broad issues, the report identifies three specific topics for its focus: finding failure modes earlier, technology maturity, and use of all relevant information for operational assessments.

DKK 240.00
3

An Evaluation of the Food Safety Requirements of the Federal Purchase Ground Beef Program - National Research Council - Bog - National Academies Press

An Evaluation of the Food Safety Requirements of the Federal Purchase Ground Beef Program - National Research Council - Bog - National Academies Press

To ensure the safety of food distributed through the National School Lunch Program, food banks, and other federal food and nutrition programs, the United States Department of Agriculture has established food safety and quality requirements for the ground beef it purchases. This National Research Council book reviews the scientific basis of the Department's ground beef safety standards, evaluates how the standards compare to those used by large retail and commercial food service purchasers of ground beef, and looks at ways to establish periodic evaluations of the Federal Purchase Ground Beef Program. The book finds that although the safety requirements could be strengthened using scientific concepts, the prevention of future outbreaks of foodborne disease will depend on eliminating contamination during production and ensuring meat is properly cooked before it is served. Table of ContentsFront MatterLetter responseSUMMARYBACKGROUNDREFERENCESAPPENDIX A COMMITTEE MEMBERS' BIOGRAPHIC SKETCHESAPPENDIX B Acronyms and Abbreviations

DKK 169.00
3