TY - BOOK AU - Institute of Medicine TI - Fluid Replacement and Heat Stress DO - 10.17226/9071 PY - 1994 UR - https://nap.nationalacademies.org/catalog/9071/fluid-replacement-and-heat-stress PB - The National Academies Press CY - Washington, DC LA - English KW - Food and Nutrition ER - TY - BOOK AU - National Research Council A2 - Robert G. Tischer A2 - James M. Blair A2 - Martin S. Peterson TI - Quality and Stability of Canned Meats: A Symposium Sponsored by the Quartermaster Food and Container Institute for the Armed Forces, Quartermaster Research and Development Command, U.S. Army Quartermaster Corps, Palmer House, Chicago, March 31 - April 1, 1953 DO - 10.17226/18630 PY - 1954 UR - https://nap.nationalacademies.org/catalog/18630/quality-and-stability-of-canned-meats-a-symposium-sponsored-by PB - The National Academies Press CY - Washington, DC LA - English KW - KW - Food and Nutrition ER - TY - BOOK AU - National Research Council A2 - L. H. Newburgh A2 - Milton Harris TI - Clothing Test Methods, Edited by L.H. Newburgh (Physiological Tests) and Milton Harris (Physical Tests) of Subcommittee on Clothing of the National Research Council (U.S.A.) DO - 10.17226/18651 PY - 1945 UR - https://nap.nationalacademies.org/catalog/18651/clothing-test-methods-edited-by-lh-newburgh-physiological-tests-and-milton-harris-physical-tests-of-subcommittee-on-clothing-of-the-national-research-council-usa PB - The National Academies Press CY - Washington, DC LA - English KW - KW - Food and Nutrition ER - TY - BOOK AU - Institute of Medicine A2 - Bernadette M. Marriott TI - Nutritional Needs in Hot Environments: Applications for Military Personnel in Field Operations SN - DO - 10.17226/2094 PY - 1993 UR - https://nap.nationalacademies.org/catalog/2094/nutritional-needs-in-hot-environments-applications-for-military-personnel-in PB - The National Academies Press CY - Washington, DC LA - English KW - Food and Nutrition AB - This volume examines the current state of knowledge concerning the influence of a hot environment on nutrient requirements of military personnel. A parallel concern is ensuring that performance does not decline as a result of inadequate nutrition. The committee provides a thorough review of the literature in this area and interprets the diverse data in terms of military applications. In addition to a focus on specific nutrient needs in hot climates, the committee considers factors that might change food intake patterns and therefore overall calories. Although concern for adequate nutrition for U.S. soldiers in Saudi Arabia prompted the initiation of this project, its scope includes the nutrient needs of individuals who may be actively working in both hot-dry and hot-moist climates. ER - TY - BOOK AU - Institute of Medicine TI - Seafood Safety SN - DO - 10.17226/1612 PY - 1991 UR - https://nap.nationalacademies.org/catalog/1612/seafood-safety PB - The National Academies Press CY - Washington, DC LA - English KW - Food and Nutrition AB - Can Americans continue to add more seafood to their diets without fear of illness or even death? Seafood-caused health problems are not widespread, but consumers are at risk from seafood-borne microbes and toxins—with consequences that can range from mild enteritis to fatal illness. At a time when legislators and consumer groups are seeking a sound regulatory approach, Seafood Safety presents a comprehensive set of practical recommendations for ensuring the safety of the seafood supply. This volume presents the first-ever overview of the field, covering seafood consumption patterns, where and how seafood contamination occurs, and the effectiveness of regulation. A wealth of technical information is presented on the sources of contamination—microbes, natural toxins, and chemical pollutants—and their effects on human health. The volume evaluates methods used for risk assessment and inspection sampling. ER - TY - BOOK AU - National Research Council TI - Nutrient Requirements of Dairy Cattle: Seventh Revised Edition, 2001 SN - DO - 10.17226/9825 PY - 2001 UR - https://nap.nationalacademies.org/catalog/9825/nutrient-requirements-of-dairy-cattle-seventh-revised-edition-2001 PB - The National Academies Press CY - Washington, DC LA - English KW - Agriculture KW - Food and Nutrition AB - This widely used reference has been updated and revamped to reflect the changing face of the dairy industry. New features allow users to pinpoint nutrient requirements more accurately for individual animals. The committee also provides guidance on how nutrient analysis of feed ingredients, insights into nutrient utilization by the animal, and formulation of diets to reduce environmental impacts can be applied to productive management decisions. The book includes a user-friendly computer program on a compact disk, accompanied by extensive context-sensitive "Help" options, to simulate the dynamic state of animals. The committee addresses important issues unique to dairy science-the dry or transition cow, udder edema, milk fever, low-fat milk, calf dehydration, and more. The also volume covers dry matter intake, including how to predict feed intake. It addresses the management of lactating dairy cows, utilization of fat in calf and lactation diets, and calf and heifer replacement nutrition. In addition, the many useful tables include updated nutrient composition for commonly used feedstuffs. ER - TY - BOOK AU - National Research Council TI - Dehydration and Compression of Foods DO - 10.17226/18526 PY - 1982 UR - https://nap.nationalacademies.org/catalog/18526/dehydration-and-compression-of-foods PB - The National Academies Press CY - Washington, DC LA - English KW - KW - Food and Nutrition ER - TY - BOOK AU - National Research Council TI - Workshop on Systems Analysis: Summary Report DO - 10.17226/19383 PY - 1984 UR - https://nap.nationalacademies.org/catalog/19383/workshop-on-systems-analysis-summary-report PB - The National Academies Press CY - Washington, DC LA - English KW - KW - Food and Nutrition ER - TY - BOOK AU - National Research Council TI - Science and Food: Today and Tomorrow DO - 10.17226/18719 PY - 1961 UR - https://nap.nationalacademies.org/catalog/18719/science-and-food-today-and-tomorrow PB - The National Academies Press CY - Washington, DC LA - English KW - KW - Food and Nutrition ER - TY - BOOK AU - National Research Council A2 - Arthur Purdy Stout TI - Tumors of the Soft Tissues, by Arthur Purdy Stout and Raffaele Lattes DO - 10.17226/18647 PY - 1967 UR - https://nap.nationalacademies.org/catalog/18647/tumors-of-the-soft-tissues-by-arthur-purdy-stout-and-raffaele-lattes PB - The National Academies Press CY - Washington, DC LA - English KW - KW - Food and Nutrition ER - TY - BOOK AU - National Research Council TI - Dietary Fat and Human Health; a Report DO - 10.17226/18643 PY - 1966 UR - https://nap.nationalacademies.org/catalog/18643/dietary-fat-and-human-health-a-report PB - The National Academies Press CY - Washington, DC LA - English KW - KW - Food and Nutrition ER - TY - BOOK AU - Institute of Medicine TI - Committee on Military Nutrition Research: Activity Report 1992-1994 DO - 10.17226/9169 PY - 1994 UR - https://nap.nationalacademies.org/catalog/9169/committee-on-military-nutrition-research-activity-report-1992-1994 PB - The National Academies Press CY - Washington, DC LA - English KW - Food and Nutrition KW - Health and Medicine ER - TY - BOOK AU - Institute of Medicine AU - National Research Council TI - The Use of Drugs in Food Animals: Benefits and Risks SN - DO - 10.17226/5137 PY - 1999 UR - https://nap.nationalacademies.org/catalog/5137/the-use-of-drugs-in-food-animals-benefits-and-risks PB - The National Academies Press CY - Washington, DC LA - English KW - Food and Nutrition KW - Health and Medicine AB - The use of drugs in food animal production has resulted in benefits throughout the food industry; however, their use has also raised public health safety concerns. The Use of Drugs in Food Animals provides an overview of why and how drugs are used in the major food-producing animal industries—poultry, dairy, beef, swine, and aquaculture. The volume discusses the prevalence of human pathogens in foods of animal origin. It also addresses the transfer of resistance in animal microbes to human pathogens and the resulting risk of human disease. The committee offers analysis and insight into these areas: Monitoring of drug residues. The book provides a brief overview of how the FDA and USDA monitor drug residues in foods of animal origin and describes quality assurance programs initiated by the poultry, dairy, beef, and swine industries. Antibiotic resistance. The committee reports what is known about this controversial problem and its potential effect on human health. The volume also looks at how drug use may be minimized with new approaches in genetics, nutrition, and animal management. ER - TY - BOOK AU - Institute of Medicine A2 - Malden C. Nesheim A2 - Ann L. Yaktine TI - Seafood Choices: Balancing Benefits and Risks SN - DO - 10.17226/11762 PY - 2007 UR - https://nap.nationalacademies.org/catalog/11762/seafood-choices-balancing-benefits-and-risks PB - The National Academies Press CY - Washington, DC LA - English KW - Food and Nutrition AB - The fragmented information that consumers receive about the nutritional value and health risks associated with fish and shellfish can result in confusion or misperceptions about these food sources. Consumers are therefore confronted with a dilemma: they are told that seafood is good for them and should be consumed in large amounts, while at the same time the federal government and most states have issued advisories urging caution in the consumption of certain species or seafood from specific waters. Seafood Choices carefully explores the decision-making process for selecting seafood by assessing the evidence on availability of specific nutrients (compared to other food sources) to obtain the greatest nutritional benefits. The book prioritizes the potential for adverse health effects from both naturally occurring and introduced toxicants in seafood; assesses evidence on the availability of specific nutrients in seafood compared to other food sources; determines the impact of modifying food choices to reduce intake of toxicants on nutrient intake and nutritional status within the U.S. population; develops a decision path for U.S. consumers to weigh their seafood choices to obtain nutritional benefits balanced against exposure risks; and identifies data gaps and recommendations for future research. The information provided in this book will benefit food technologists, food manufacturers, nutritionists, and those involved in health professions making nutritional recommendations. ER - TY - BOOK AU - Institute of Medicine TI - Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate SN - DO - 10.17226/10925 PY - 2005 UR - https://nap.nationalacademies.org/catalog/10925/dietary-reference-intakes-for-water-potassium-sodium-chloride-and-sulfate PB - The National Academies Press CY - Washington, DC LA - English KW - Food and Nutrition AB - Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate The Dietary Reference Intakes (DRIs) are quantitative estimates of nutrient intakes to be used for planning and assessing diets for healthy people. This new report, the sixth in a series of reports presenting dietary reference values for the intakes of nutrients by Americans and Canadians, establishes nutrient recommendations on water, potassium, and salt for health maintenance and the reduction of chronic disease risk. Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate discusses in detail the role of water, potassium, salt, chloride, and sulfate in human physiology and health. The major findings in this book include the establishment of Adequate Intakes for total water (drinking water, beverages, and food), potassium, sodium, and chloride and the establishment of Tolerable Upper Intake levels for sodium and chloride. The book makes research recommendations for information needed to advance the understanding of human requirements for water and electrolytes, as well as adverse effects associated with the intake of excessive amounts of water, sodium, chloride, potassium, and sulfate. This book will be an invaluable reference for nutritionists, nutrition researchers, and food manufacturers. ER - TY - BOOK AU - Institute of Medicine TI - Addressing Foodborne Threats to Health: Policies, Practices, and Global Coordination: Workshop Summary SN - DO - 10.17226/11745 PY - 2006 UR - https://nap.nationalacademies.org/catalog/11745/addressing-foodborne-threats-to-health-policies-practices-and-global-coordination PB - The National Academies Press CY - Washington, DC LA - English KW - Food and Nutrition AB - In December 2004, at a press conference called to announce his departure as Secretary of the Department of Health and Human Services (HHS), Tommy Thompson raised both concern and controversy when he remarked that he could not understand why the terrorists had not yet attacked our food supply "because it is so easy to do." Although to date the United States has been spared such a disaster, the many documented examples of unintentional outbreaks of foodborne disease—some of which have sickened hundreds of thousands of people, and killed hundreds—provide a grim basis for estimating the impact of deliberate food adulteration. Due to the wide variety of potential chemical and biological agents that could be introduced at many vulnerable points along the food supply continuum, contaminating food is considered an especially simple, yet effective, means to threaten large populations. To explore the nature and extent of such threats, possibilities for reducing their impact, and obstacles to this goal, the Forum on Microbial Threats of the Institute of Medicine (IOM) convened the workshop Foodborne Threats to Health: The Policies and Practice of Surveillance, Prevention, Outbreak Investigations, and International Coordination on October 25 and 26, 2005. Workshop participants discussed the threat spectrum and burden of disease associated with foodborne illness and the role that increasing globalization of food production and distribution plays in the transmission of foodborne disease. Participants also reviewed existing research, policies, and practices concerning foodborne threats in order to identify unmet needs, challenges, and opportunities for improving food safety systems, surveillance, and emergency response. Although this workshop summary provides an account of the individual presentations, it also reflects an important aspect of the Forum philosophy. The workshop functions as a dialogue among representatives from different sectors and presents their beliefs on which areas may merit further attention. However, the reader should be aware that the material presented here expresses the views and opinions of the individuals participating in the workshop and not the deliberations of a formally constituted IOM study committee. These proceedings summarize only what participants stated in the workshop and are not intended to be an exhaustive exploration of the subject matter or a representation of consensus evaluation. ER - TY - BOOK AU - National Academies of Sciences, Engineering, and Medicine A2 - Steve Olson TI - Advancing Obesity Solutions Through Investments in the Built Environment: Proceedings of a Workshop SN - DO - 10.17226/25074 PY - 2018 UR - https://nap.nationalacademies.org/catalog/25074/advancing-obesity-solutions-through-investments-in-the-built-environment-proceedings PB - The National Academies Press CY - Washington, DC LA - English KW - Food and Nutrition AB - The built environment—the physical world made up of the homes, buildings, streets, and infrastructure within which people live, work, and play—underwent changes during the 20th and 21st centuries that contributed to a sharp decline in physical activity and affected access to healthy foods. Those developments contributed in turn to the weight gain observed among Americans in recent decades. Many believe, therefore, that policies and practices that affect the built environment could affect obesity rates in the United States and improve the health of Americans. The National Academies of Sciences, Engineering, and Medicine convened a workshop in September 2017 to improve understanding of the roles played by the built environment in the prevention and treatment of obesity and to identify promising strategies in multiple sectors that can be scaled up to create more healthful and equitable environments. This publication summarizes the presentations and discussions from the workshop. ER - TY - BOOK AU - Institute of Medicine TI - Ensuring Safe Food: From Production to Consumption SN - DO - 10.17226/6163 PY - 1998 UR - https://nap.nationalacademies.org/catalog/6163/ensuring-safe-food-from-production-to-consumption PB - The National Academies Press CY - Washington, DC LA - English KW - Food and Nutrition AB - How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers. ER - TY - BOOK AU - Institute of Medicine TI - High-Energy, Nutrient-Dense Emergency Relief Food Product SN - DO - 10.17226/10347 PY - 2002 UR - https://nap.nationalacademies.org/catalog/10347/high-energy-nutrient-dense-emergency-relief-food-product PB - The National Academies Press CY - Washington, DC LA - English KW - Food and Nutrition AB - The present study was conducted by an ad hoc subcommittee of the Committee on Military Nutrition Research. The Subcommittee on Technical Specifications for a High-Energy Emergency Relief Ration was established by the Food and Nutrition Board of the Institute of Medicine in response to a request from USAID and DOD to develop technical specifications for a product for use in food relief after natural disasters or other emergency situations around the world. The specifications are to be used by both agencies in their calls for bids from U.S. food manufacturers to supply such a product. ER - TY - BOOK AU - Institute of Medicine TI - Proposed Criteria for Selecting the WIC Food Packages: A Preliminary Report of the Committee to Review the WIC Food Packages SN - DO - 10.17226/11078 PY - 2004 UR - https://nap.nationalacademies.org/catalog/11078/proposed-criteria-for-selecting-the-wic-food-packages-a-preliminary PB - The National Academies Press CY - Washington, DC LA - English KW - Food and Nutrition AB - Started in 1974, the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) was designed to meet the special nutritional needs of low-income pregnant, breastfeeding, or postpartum women; infants; and children up to 5 years of age who have at least one nutritional risk factor. The WIC Program provides three main benefits: supplemental foods, nutrition education, and referrals to health and social services. Since the inception of the WIC program, substantial changes in size and demographics of the population, food supply and dietary patterns, and health concerns have made it necessary to review the WIC food packages. Proposed Criteria for Selecting the WIC Food Packages proposes priority nutrients and general nutrition recommendations for the WIC program, and recommends specific changes to the WIC packages. ER -