Frontiers in the nutrition sciences : proceedings of a symposium / Food and Nutrition Board, Institute of Medicine.

Format:

Book

Author/Creator:

Institute of Medicine Staff, Corporate Author.

Contributor:

Havel, Richard J.

Language:

English

Subjects (All):

Nutrition--Congresses.

Nutrition.

Food habits--Congresses.

Food habits.

Physical Description:

1 online resource (240 p.)

Edition:

1st ed.

Place of Publication:

Washington, D.C. : National Academy Press, 1989.

Language Note:

English

Summary:

This series of individually authored chapters examines the nature and extent of scientific advances in the nutrition sciences and describes both future opportunities in the field and barriers to progress. Despite concern about declining attention to nutrition in universities and medical schools, the authors offer a bright and challenging future in nutrition research and training that should generate enthusiasm among young researchers and teachers for this indispensable component of biology.

Contents:

Frontiers in the Nutrition Sciences

Copyright

PREFACE

Contents

I FRONTIERS IN THE NUTRITION SCIENCES

Molecular Biology and Nutrition Research

ISOLATION AND CHARACTERIZATION OF GENES OF METABOLIC INTEREST

THE INTRODUCTION OF GENES INTO CELLS AND ANIMALS

Construction of Chimeric Genes

Properties of a Regulated Promoter

Methods for Introducing Genes into Cells and Animals

METABOLIC STUDIES USING GENETICALLY MODIFIED CELLS AND ANIMALS

Introduction and Regulation of Genes Introduced into Hepatoma Cells via Retroviral Vectors

Use of Retroviral Vectors to Introduce Genes into Animals

Tissue-Specific Expression and Dietary Regulation of a Chimeric PEPCK-bGH Gene Introduced into the Germ Line of Mice

POSSIBLE APPROACHES TO GENETICALLY BASED ALTERATION IN METABOLIC PROCESSES

THE NEED FOR NEW EDUCATIONAL PROGRAMS COMBINING METABOLISM AND MOLECULAR BIOLOGY

References

The Genome: Nutrition and Human Variation

HUMAN VARIABILITY

EXAMPLES OF THE INTERACTIVE ROLE OF GENETICS

PROBLEMS OF PUBLIC AND GENETICS

Biotechnological Developments: Potential for Improvements in Food Formulation, Nutrient Delivery, and Safety

NUTRITIONAL STATUS OF THE AMERICAN POPULATION

Coronary Arterial Diseases

Obesity

Cancer

Hypertension

DIETARY FAT AND FATTY ACIDS

Fat Consumption

APPROACHES FOR MODIFYING FATS IN FOOD PRODUCTS

Animal Products

Postharvest Modification of Animal Products

Milk

Edible Oils

BIOTECHNOLOGICAL DEVELOPMENTS: POTENTIAL IMPACT ON NUTRIENTS

Plants

Animals

Microbial Fermentation

Molecular Design: Proteins and Enzymes

Microbial Polysaccharides

Vitamins

Culture Organisms

Flavors

Food Safety

Algal Culture

Comment on Biotechnological Developments

FOOD PROCESSING

Thermal Processing

Irradiation

Microwave

Freeze-Drying.

Separations and Fractionation

Packaging

FOOD FORMULATION

Fat Substitutes

Sweeteners

CONCLUSIONS

From Ecologic Correlations to Metabolic Epidemiology: The Link with Nutrition

IMPORTANCE OF DIET IN CHRONIC DISEASE ETIOLOGY

DEVELOPMENT OF NUTRITIONAL EPIDEMIOLOGY WITH RESPECT TO CHRONIC DISEASE ETIOLOGY

Ecologic Correlations

Case-Control and Cohort Studies

FUTURE NEEDS AND DIRECTIONS

CONCLUSION

REFERENCES

II FUTURE OF DIETARY INTERVENTION

Introduction

Nutrition and Public Health

New Dimensions

FACTORS INFLUENCING NUTRITION POLICY

Disease Profile

Scientific Insights

Technologies

Demographic Profile

Economics

Meal Source Patterns

Public Awareness

Professional Awareness

PUBLIC HEALTH NUTRITION INTERVENTIONS

Agenda Setting

Public Education and Information

Direct Services Delivery

Reimbursement Policies

Tax Policies

Health Protection Regulation

Strengthening Multisectoral Capacities

FUTURE DEVELOPMENTS IN NUTRITION AND HEALTH

ACKNOWLEDGMENTS

The National Cholesterol Education Program

Reference

The International Dimension: Nutrition's Role in World Food and Population Concerns

THE DIMENSIONS OF THE PROBLEM

MACROLEVEL PRECONDITIONS FOR IMPROVEMENT IN INTERNATIONAL NUTRITION

THE ROLE OF NUTRITION AS A DISCIPLINE

THE DANGERS OF CUTBACKS

FUNDING AND PERSONNEL CUTS

FUTURE TRENDS VERSUS IMMEDIATE DANGERS

ACHIEVEMENTS AND PREDICTIONS

TYPES OF INTERVENTIONS

Agriculture

Health

Subsidies

Nutrition Education

Formulated Weaning Foods

Supplementary Feeding

Food Fortification and the Distribution of Micronutrients

III ACADEMIA AND THE NUTRITION SCIENCES

Recent Trends and Future Directions

References.

Critical Issues in Nutrition Sciences at the University Level

IMAGE AND IDENTITY

PERSONNEL NEEDS

INTERDISCIPLINARY APPROACH

STRONG ACADEMIC INTERRELATIONSHIPS

SUMMARY AND RECOMMENDATIONS

Nutrition in Medicine: What Is Its Place?

NUTRITIONAL IN UNDERGRADUATE MEDICAL EDUCATION

POSTGRADUATE CLINICAL NUTRITION TRAINING

QUALITY ASSURANCE

Critical Issues in Nutrition Education and Training at the University Level

The Role of Undergraduate Research Colleges in the Education of Future Nutrition Scientists

THE DEFINITION OF "RESEARCH COLLEGE

TRAINING FOR NEW NUTRITION SCIENTIST

SOME DIFFERENCES IN EMPHASIS BETWEEN COLLEGES AND UNIVERSITIES

THE PAST RECORD OF RESEARCH COLLEGES

SUMMARY AND DIRECTIONS FOR THE FUTURE

Commentary

AUTHORS AND COAUTHORS.

Notes:

Board chairman: Richard J. Havel.

Includes bibliographical references.

ISBN:

1-280-21283-7

9786610212835

0-309-53579-4

0-585-15398-1

OCLC:

614653578