Title 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

Published Washington, D.C. : National Academies Press, ©2011

Click on the following:
ProQuest Ebook Central

Copies

Description 1 online resource (xii, 106 pages) : illustrations Series Online access: NCBI NCBI Bookshelf Contents Overview -- Trends in Overweight and Obesity: From the Mid-1970s to the Present -- Changes in Eating Behavior Since the Mid-1970s: Three -- Illustrative Trends -- Identification of Targets for Intervention: Evidence from Behavior -- Studies -- Regulation of Eating Behavior: Theoretical Considerations -- Portion Size, Energy Intake, and Obesity -- 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 -- 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 -- 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 -- Abbreviations and Acronyms -- Workshop Attendees 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 Bibliography Includes bibliographical references Notes English Print version record Subject Obesity -- United States -- Prevention -- Congresses Food habits -- United States -- Congresses Food industry and trade -- Appropriate technology -- United States -- Congresses Food industry and trade -- Technological innovations -- United States -- Congresses Nutrition policy -- United States -- Congresses Food -- Composition -- Congresses Food habits. Overweight persons. Food industry and trade. Medical policy. Habit. Human behavior. Industries. Body weight. Nutrition disorders. Diseases. Social control. Social sciences. Sociology. Physical diagnosis. Medical care. Diagnosis. Nutrition policy. Food -- Analysis. Obesity. Overweight persons -- Health and hygiene -- Congresses Food science. 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 Patient Care human behavior. social sciences. sociology. diagnosis. MEDICAL -- Endocrinology & Metabolism. MEDICAL -- Nutrition. Sociology Social sciences Social control Physical diagnosis Overweight persons -- Health and hygiene Overweight persons Obesity Nutrition disorders Medical policy Medical care Industries Human behavior Habit Food industry and trade Food -- Analysis Diseases Diagnosis Body weight Food -- Composition Food habits Food industry and trade -- Appropriate technology Food industry and trade -- Technological innovations Nutrition policy Obesity -- Prevention SUBJECT North America. http://id.loc.gov/authorities/subjects/sh85092455 North America United States Subject North America United States Genre/Form proceedings (reports) Conference papers and proceedings Conference papers and proceedings. Actes de congrès. Form Electronic book Author Pray, Leslie A. Pillsbury, Laura, 1984- Institute of Medicine (U.S.). Food Forum. Institute of Medicine (U.S.). Food and Nutrition Board. Leveraging Food Technology for Obesity Prevention and Reduction Efforts (2010 : Washington, D.C.) ISBN 9780309212625 0309212626 128325350X 9781283253505 9786613253507 6613253502 0309212642 9780309212649

  Permalink