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Seafood Choices: Balancing Benefits and Risks (2007)

Chapter: Appendix D Open Session and Workshop Agendas

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Suggested Citation:"Appendix D Open Session and Workshop Agendas." Institute of Medicine. 2007. Seafood Choices: Balancing Benefits and Risks. Washington, DC: The National Academies Press. doi: 10.17226/11762.
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D
Open Session and Workshop Agendas

Nutrient Relationships in Seafood: Selections to Balance Benefits and Risks


Institute of Medicine

Food and Nutrition Board


National Academy of Sciences

2100 C Street, N.W.

Washington, D.C.


Tuesday, February 1, 2005


Agenda for Open Session

1:00 p.m.

Welcome, Introductions, and Purpose of the Public Session

Malden Nesheim, Committee Chair

Presentations from the Sponsoring Agency:

1:10

US Department of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service

E. Spencer Garret, Director, National Seafood Inspection Laboratory

2:10

US Department of Health and Human Services, Food and Drug Administration

David W. K. Acheson, Chief Medical Officer and Director, Office of Food Safety, Defense and Outreach

Suggested Citation:"Appendix D Open Session and Workshop Agendas." Institute of Medicine. 2007. Seafood Choices: Balancing Benefits and Risks. Washington, DC: The National Academies Press. doi: 10.17226/11762.
×

2:40

US Environmental Protection Agency

Denise Keehner, Director, Standards and Health Protection Division, Office of Water

3:10

Break

3:30

Open Discussion

4:00

Adjourn

Nutrient Relationships in Seafood: Selections to Balance Benefits and Risks


National Academy of Sciences (NAS) Building Auditorium


2101 Constitution Avenue, N.W.

Washington, D.C.


Monday, April 11, 2005

Preliminary Agenda

8:30 a.m.

Welcome and Purpose of the Workshop

Ann Yaktine, Study Director, Food and Nutrition Board, IOM

Malden Nesheim, Chair, Committee on Nutrient Relationships in Seafood

8:45

Seafood as a Dietary Component

Implications of Fatty Acids from Seafood in Chronic Disease and Health

Lawrence Appel, Johns Hopkins Bloomberg School of Public Health

Contributions of Seafood to the American Diet

Jennifer Weber, Office of Disease Prevention and Health Promotion, US Department of Health and Human Services

Recommendations for Use of Traditional Foods in Alaska

Jim Berner, Alaska Native Tribal Consortium

John Middaugh, Alaska Division of Public Health

10:00

Panel Questions

10:15

Break

Suggested Citation:"Appendix D Open Session and Workshop Agendas." Institute of Medicine. 2007. Seafood Choices: Balancing Benefits and Risks. Washington, DC: The National Academies Press. doi: 10.17226/11762.
×

10:30

Dietary Practices and Vulnerable Populations

Traditional Diets in Native Populations

Don Kashevarof, Alaska Native Tribal Health Consortium

Communicating Nutrition Messages to Arctic Communities

Eric Loring, Inuit Tapiriit Kanatami

The Economic Impact of Fish Consumption Advisories

Jay Shimshack, Tufts University

11:45

Panel Questions

Noon

Break for Lunch

1:00 p.m.

Nutrient Benefits from Seafood

Population Studies on Health Benefits Associated with Seafood

Joseph Hibbeln, National Institutes of Health

Selenium Modulation of Toxicants in Seafood

Nicholas Ralston, University of North Dakota

Dietary Fatty Acids and Immune System Function

Philip Calder, University of Southampton

2:15

Panel Questions

2:30

Break

2:45

 

3:45

Panel Questions

4:00

Seafood Conservation and Sustainability

Mark Hixon, Oregon State University

Suggested Citation:"Appendix D Open Session and Workshop Agendas." Institute of Medicine. 2007. Seafood Choices: Balancing Benefits and Risks. Washington, DC: The National Academies Press. doi: 10.17226/11762.
×

4:20

Interested individuals and organizations are invited to present their views during this part of the open session. To be considered for a 3-minute presentation, please provide topic and contact information to Sandra Amamoo-Kakra no later than March 28, 2005, by fax (202) 334-2316, or by e-mail (samamook@nas.edu).

4:45

Adjourn

Suggested Citation:"Appendix D Open Session and Workshop Agendas." Institute of Medicine. 2007. Seafood Choices: Balancing Benefits and Risks. Washington, DC: The National Academies Press. doi: 10.17226/11762.
×
Page 687
Suggested Citation:"Appendix D Open Session and Workshop Agendas." Institute of Medicine. 2007. Seafood Choices: Balancing Benefits and Risks. Washington, DC: The National Academies Press. doi: 10.17226/11762.
×
Page 688
Suggested Citation:"Appendix D Open Session and Workshop Agendas." Institute of Medicine. 2007. Seafood Choices: Balancing Benefits and Risks. Washington, DC: The National Academies Press. doi: 10.17226/11762.
×
Page 689
Suggested Citation:"Appendix D Open Session and Workshop Agendas." Institute of Medicine. 2007. Seafood Choices: Balancing Benefits and Risks. Washington, DC: The National Academies Press. doi: 10.17226/11762.
×
Page 690
Next: Appendix E Committee Member Biographical Sketches »
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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.

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