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003 OCoLC
005 20160527040444.3
006 m o d
007 cr cn|||||||||
008 110829s2011 dcua ob 100 0 eng d
019 754329260|a758988325|a759685953|a782108045|a816861526
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020 9780309212625|q(electronic book)
020 0309212626|q(electronic book)
020 128325350X
020 9781283253505
020 |z0309212618
020 |z9780309212618
024 8 9786613253507
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049 RIDW
050 4 RC628|b.L48 2011 ebook
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082 04 616.3/98|223
090 RC628|b.L48 2011 ebook
245 00 Leveraging food technology for obesity prevention and
reduction efforts :|bworkshop summary /|cLeslie Pray and
Laura Pillsbury, rapporteurs ; Food Forum, Food and
Nutrition Board, Institute of Medicine of the National
Academies.
264 1 Washington, D.C. :|bNational Academies Press,|c[2011]
264 4 |c©2011
300 1 online resource (xii, 106 pages) :|billustrations
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
340 |gpolychrome|2rdacc
347 text file|2rdaft
504 Includes bibliographical references.
505 00 |tOverview --|tTrends in Overweight and Obesity: From the
Mid-1970s to the Present --|tChanges in Eating Behavior
Since the Mid-1970s: Three --|tIllustrative Trends --
|tIdentification of Targets for Intervention: Evidence
from Behavior --|tStudies --|tRegulation of Eating
Behavior: Theoretical Considerations --|tPortion Size,
Energy Intake, and Obesity --|tEnergy Density, Energy
Intake, and Obesity --|tFood Properties, Satiety, and
Energy Intake --|tConsumer Decision Making and Energy
Intake --|tLessons Learned and Best Practices --|tReducing
Calories by Reducing Fat --|tReducing Calories by Reducing
Sugar --|tUsing Portion-Controlled Frozen Meals to Reduce
Calorie Intake --|tIncreasing Fruit and Vegetable Intake -
-|tIncreasing Micronutrient Density --|tMajor Challenges -
-|tTaste --|tAffordability --|tProduct Formulation and
Ingredient Costs --|tRegulatory Issues --|tConsumer Trust
--|tPotential for Innovation: Next Steps --|tBridge
Building with Consumers --|tGovernment-Industry
Collaboration --|tInnovation: There Is No Magic Bullet --
|tNeed for More Consumer Education on Eating Behavior
Norms --|tPossibilities for Influencing Consumer Decision
Making --|tA Primary Prevention Approach --|tNeed for a
More Systematic Analysis of Obesity --|tNeed for Long-Term
Data --|tPromotion of "Good" Science by the Food Industry
--|tWrap-Up --|tReferences --|tAPPENDIXES --|tWorkshop
Agenda --|tSpeaker and Moderator Biographical Sketches --
|tAbbreviations and Acronyms --|tWorkshop Attendees.
520 "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.
588 0 Print version record.
590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic
Collection - North America
650 0 Obesity|zUnited States|0https://id.loc.gov/authorities/
subjects/sh2010104110|xPrevention|0https://id.loc.gov/
authorities/subjects/sh99002416|vCongresses.|0https://
id.loc.gov/authorities/subjects/sh99001533
650 0 Food habits|zUnited States|0https://id.loc.gov/authorities
/subjects/sh2008103988|vCongresses.|0https://id.loc.gov/
authorities/subjects/sh99001533
650 0 Food industry and trade|xAppropriate technology|0https://
id.loc.gov/authorities/subjects/sh2009005304|zUnited
States|0https://id.loc.gov/authorities/names/n78095330-781
|vCongresses.|0https://id.loc.gov/authorities/subjects/
sh99001533
650 0 Food industry and trade|0https://id.loc.gov/authorities/
subjects/sh85050282|xTechnological innovations|0https://
id.loc.gov/authorities/subjects/sh2001009095|zUnited
States|0https://id.loc.gov/authorities/names/n78095330-781
|vCongresses.|0https://id.loc.gov/authorities/subjects/
sh99001533
650 0 Nutrition policy|zUnited States|0https://id.loc.gov/
authorities/subjects/sh2008108543|vCongresses.|0https://
id.loc.gov/authorities/subjects/sh99001533
650 0 Food|xComposition|vCongresses.|0https://id.loc.gov/
authorities/subjects/sh2008120926
650 7 Obesity.|2fast|0https://id.worldcat.org/fast/1042738
650 7 Food habits.|2fast|0https://id.worldcat.org/fast/930807
650 7 Food industry and trade|xAppropriate technology.|2fast
|0https://id.worldcat.org/fast/930845
650 7 Food industry and trade|xTechnological innovations.|2fast
|0https://id.worldcat.org/fast/930944
650 7 Food industry and trade.|2fast|0https://id.worldcat.org/
fast/930843
650 7 Nutrition policy.|2fast|0https://id.worldcat.org/fast/
1042296
650 7 Food|xComposition.|2fast|0https://id.worldcat.org/fast/
930485
651 7 United States.|2fast|0https://id.worldcat.org/fast/1204155
655 4 Electronic resource.
655 4 Electronic books.
655 7 Conference papers and proceedings.|2fast|0https://
id.worldcat.org/fast/1423772
655 7 Conference papers and proceedings.|2lcgft|0https://
id.loc.gov/authorities/genreForms/gf2014026068
700 1 Pray, Leslie A.|0https://id.loc.gov/authorities/names/
n2002134016
700 1 Pillsbury, Laura,|d1984-|0https://id.loc.gov/authorities/
names/no2011137865
710 2 Institute of Medicine (U.S.).|bFood Forum.|0https://
id.loc.gov/authorities/names/no99071005
710 2 Institute of Medicine (U.S.).|bFood and Nutrition Board.
|0https://id.loc.gov/authorities/names/n88008998
711 2 Leveraging Food Technology for Obesity Prevention and
Reduction Efforts|d(2010 :|cWashington, D.C.)|0https://
id.loc.gov/authorities/names/no2012024124
776 08 |iPrint version:|tLeveraging food technology for obesity
prevention and reduction efforts.|dWashington, D.C. :
National Academies Press, ©2011|z9780309212618
|w(OCoLC)746028079
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
search.ebscohost.com/login.aspx?direct=true&scope=site&
db=nlebk&AN=396576|zOnline eBook. Access restricted to
current Rider University students, faculty, and staff.
856 42 |3Instructions for reading/downloading this eBook|uhttp://
guides.rider.edu/ebooks/ebsco
901 MARCIVE 20231220
948 |d20160616|cEBSCO|tebscoebooksacademic|lridw
994 92|bRID
