Borrow it
Coverart for item
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

Contributor
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
Language
eng
Work
Publication
Extent
1 online resource (xii, 106 pages)
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
Isbn
9780309212625
Instance
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
Member of
Cataloging source
NRC
Dewey number
616.3/98
Illustrations
illustrations
Index
no index present
Language note
English
LC call number
RC628
LC item number
.L48 2011 ebook
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
NLM call number
  • 2011 K-216
  • WD 210
http://library.link/vocab/relatedWorkOrContributorDate
  • 1984-
  • 2010
http://library.link/vocab/relatedWorkOrContributorName
  • Pray, Leslie A
  • Pillsbury, Laura
  • Institute of Medicine (U.S.)
  • Institute of Medicine (U.S.)
  • Leveraging Food Technology for Obesity Prevention and Reduction Efforts
http://library.link/vocab/subjectName
  • Obesity
  • Food habits
  • Food industry and trade
  • Food industry and trade
  • Nutrition policy
  • Food
  • Feeding Behavior
  • Publication Formats
  • Investigative Techniques
  • Overnutrition
  • Overweight
  • Food Industry
  • Health Policy
  • Habits
  • Behavior
  • Public Policy
  • Industry
  • Publication Characteristics
  • Americas
  • Body Weight
  • Nutrition Disorders
  • Analytical, Diagnostic and Therapeutic Techniques and Equipment
  • Technology, Industry, and Agriculture
  • Signs and Symptoms
  • Social Control Policies
  • Geographic Locations
  • Nutritional and Metabolic Diseases
  • Behavior and Behavior Mechanisms
  • Body Size
  • Pathological Conditions, Signs and Symptoms
  • Policy
  • Psychiatry and Psychology
  • Technology, Industry, Agriculture
  • Disease
  • Body Weights and Measures
  • Geographicals
  • Social Control, Formal
  • Health Care Economics and Organizations
  • Body Constitution
  • Social Sciences
  • Sociology
  • Anthropology, Education, Sociology and Social Phenomena
  • Physiological Phenomena
  • Physical Examination
  • Delivery of Health Care
  • Phenomena and Processes
  • Diagnostic Techniques and Procedures
  • Diagnosis
  • Nutrition Policy
  • Food Analysis
  • Obesity
  • Congresses
  • Food Technology
  • North America
  • United States
  • MEDICAL
  • MEDICAL
  • Food
  • Food habits
  • Food industry and trade
  • Food industry and trade
  • Nutrition policy
  • Obesity
  • United States
  • Medicine
  • Health & Biological Sciences
  • Metabolic & Nutritional Diseases
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
Instantiates
Publication
Bibliography note
Includes bibliographical references
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
748290563
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
Specific material designation
remote
System control number
(OCoLC)748290563
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
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
748290563
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
Specific material designation
remote
System control number
(OCoLC)748290563

Subject

Genre

Member of

Library Locations

  • St. Louis Mercantile LibraryBorrow it
    1 University Blvd, St. Louis, MO, 63121, US
    38.710138 -90.311107
  • Thomas Jefferson LibraryBorrow it
    1 University Blvd, St. Louis, MO, 63121, US
    38.710138 -90.311107
  • University ArchivesBorrow it
    703 Lewis Hall, Columbia, MO, 65211, US
  • University of Missouri-St. Louis Libraries DepositoryBorrow it
    2908 Lemone Blvd, Columbia, MO, 65201, US
    38.919360 -92.291620
  • University of Missouri-St. Louis Libraries DepositoryBorrow it
    2908 Lemone Blvd, Columbia, MO, 65201, US
    38.919360 -92.291620
  • Ward E Barnes Education LibraryBorrow it
    8001 Natural Bridge Rd, St. Louis, MO, 63121, US
    38.707079 -90.311355

Library Links

Structured data from the Bibframe namespace is licensed under the Creative Commons Attribution 4.0 International License by University of Missouri-St. Louis Libraries. Additional terms may apply to data associated with third party namespaces.
Processing Feedback ...