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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
3

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

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
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
3

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
3

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

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
3

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
1

A Consumer Food Data System for 2030 and Beyond - Division Of Behavioral And Social Sciences And Education - Bog - National Academies Press -

A Consumer Food Data System for 2030 and Beyond - Division Of Behavioral And Social Sciences And Education - Bog - National Academies Press -

Patterns of food consumption and nutritional intake strongly affect the population's health and well-being. The Food Economics Division of USDA's Economic Research Service (ERS) engages in research and data collection to inform policy making related to the leading federal nutrition assistance programs managed by USDA's Food and Nutrition Service. The ERS uses the Consumer Food Data System to understand why people choose foods, how food assistance programs affect these choices, and the health impacts of those choices. At the request of ERS, A Consumer Food Data System for 2030 and Beyond provides a blueprint for ERS's Food Economics Division for its data strategy over the next decade. This report explores the quality of data collected, the data collection process, and the kinds of data that may be most valuable to researchers, policy makers, and program administrators going forward. The recommendations of A Consumer Food Data System for 2030 and Beyond will guide ERS to provide and sustain a multisource, interconnected, reliable data system. Table of ContentsFront MatterSummary1 Introduction2 ERS's Current Consumer Food and Nutrition Data Infrastructure3 Data and Knowledge Gaps4 Strategies to Strengthen the Infrastructure of a Consumer Food Data SystemReferencesAppendix A: Summary, First Meeting, April 16, 2018Appendix B: Summary, Second Meeting, June 14, 2018Appendix C: Summary, Third Meeting, September 21, 2018Appendix D: Biographical Sketches of Panel MembersCommittee on National Statistics

DKK 422.00
3

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
3

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
3

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