The Resource Leveraging food technology for obesity prevention and reduction efforts : workshop summary, Leslie Pray and Laura Pillsbury, rapporteurs ; Food Forum, Food and Nutrition Board, Institute of Medicine of the National Academies

Leveraging food technology for obesity prevention and reduction efforts : workshop summary, Leslie Pray and Laura Pillsbury, rapporteurs ; Food Forum, Food and Nutrition Board, Institute of Medicine of the National Academies

Label
Leveraging food technology for obesity prevention and reduction efforts : workshop summary
Title
Leveraging food technology for obesity prevention and reduction efforts
Title remainder
workshop summary
Statement of responsibility
Leslie Pray and Laura Pillsbury, rapporteurs ; Food Forum, Food and Nutrition Board, Institute of Medicine of the National Academies
Contributor
Subject
Genre
Language
eng
Summary
"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."--Publisher's description
Cataloging source
NRC
Dewey number
616.3/98
Illustrations
illustrations
Index
no index present
LC call number
RC628
LC item number
.L48 2011 ebook
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
Label
Leveraging food technology for obesity prevention and reduction efforts : workshop summary, Leslie Pray and Laura Pillsbury, rapporteurs ; Food Forum, Food and Nutrition Board, Institute of Medicine of the National Academies
Publication
Bibliography note
Includes bibliographical references
http://library.link/vocab/branchCode
  • net
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • Energy Density, Energy Intake, and Obesity
  • Food Properties, Satiety, and Energy Intake
  • Consumer Decision Making and Energy Intake
  • Lessons Learned and Best Practices
  • Reducing Calories by Reducing Fat
  • Reducing Calories by Reducing Sugar
  • Using Portion-Controlled Frozen Meals to Reduce Calorie Intake
  • Increasing Fruit and Vegetable Intake
  • Increasing Micronutrient Density
  • Major Challenges
  • Overview
  • Taste
  • Affordability
  • Product Formulation and Ingredient Costs
  • Regulatory Issues
  • Consumer Trust
  • Potential for Innovation: Next Steps
  • Bridge Building with Consumers
  • Government-Industry Collaboration
  • Innovation: There Is No Magic Bullet
  • Need for More Consumer Education on Eating Behavior Norms
  • Trends in Overweight and Obesity: From the Mid-1970s to the Present
  • Possibilities for Influencing Consumer Decision Making
  • A Primary Prevention Approach
  • Need for a More Systematic Analysis of Obesity
  • Need for Long-Term Data
  • Promotion of "Good" Science by the Food Industry
  • Wrap-Up
  • References
  • APPENDIXES
  • Workshop Agenda
  • Speaker and Moderator Biographical Sketches
  • Changes in Eating Behavior Since the Mid-1970s: Three
  • Abbreviations and Acronyms
  • Workshop Attendees
  • Illustrative Trends
  • Identification of Targets for Intervention: Evidence from Behavior
  • Studies
  • Regulation of Eating Behavior: Theoretical Considerations
  • Portion Size, Energy Intake, and Obesity
Control code
ocn748290563
Dimensions
unknown
Extent
1 online resource (xii, 106 pages)
Form of item
online
Isbn
9780309212625
Lccn
2011284786
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other control number
9786613253507
Other physical details
illustrations
http://library.link/vocab/ext/overdrive/overdriveId
325350
http://library.link/vocab/recordID
.b26669286
Specific material designation
remote
System control number
  • (OCoLC)748290563
  • pebcs0309212626

Library Locations

    • Deakin University Library - Geelong Waurn Ponds CampusBorrow it
      75 Pigdons Road, Waurn Ponds, Victoria, 3216, AU
      -38.195656 144.304955
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