National Academies Press: OpenBook
Suggested Citation:"Front Matter." Institute of Medicine. 2011. Leveraging Food Technology for Obesity Prevention and Reduction Efforts: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/13153.
×

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

THE NATIONAL ACADEMIES PRESS
Washington, D.C.
www.nap.edu

Suggested Citation:"Front Matter." Institute of Medicine. 2011. Leveraging Food Technology for Obesity Prevention and Reduction Efforts: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/13153.
×

THE NATIONAL ACADEMIES PRESS  500 Fifth Street, N.W.  Washington, DC 20001

NOTICE: The project that is the subject of this report was approved by the Governing Board of the National Research Council, whose members are drawn from the councils of the National Academy of Sciences, the National Academy of Engineering, and the Institute of Medicine.

This study was supported by Contract No. AG-3A94-P-10-0144, OEM-10-DC-1, and CNPP/IOM-10-01 (U.S. Department of Agriculture), N01-OD-4-2139 (National Institutes of Health), and HHSF22301020T (Food and Drug Administration) with the National Academy of Sciences. Additional support came from the University of Massachusetts Amherst, Abbott Laboratories, Campbell Soup, Cargill, Coca-Cola Company, ConAgra Foods, General Mills, Kellogg Company, Kraft Foods, Mars, McDonalds, Mead Johnson Nutrition, Monsanto, and PepsiCo. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the organizations or agencies that provided support for this project.

International Standard Book Number-13: 978-0-309-21261-8
International Standard Book Number-10: 0-309-21261-8

Additional copies of this report are available from the National Academies Press, 500 Fifth Street, N.W., Lockbox 285, Washington, DC 20055; (800) 624-6242 or (202) 334-3313 (in the Washington metropolitan area); Internet, http://www.nap.edu.

For more information about the Institute of Medicine, visit the IOM home page at: www.iom.edu.

Copyright 2011 by the National Academy of Sciences. All rights reserved.

Cover credit: Image designed by Casey Weeks (2011).

Printed in the United States of America

The serpent has been a symbol of long life, healing, and knowledge among almost all cultures and religions since the beginning of recorded history. The serpent adopted as a logotype by the Institute of Medicine is a relief carving from ancient Greece, now held by the Staatliche Museen in Berlin.

Suggested citation: IOM (Institute of Medicine). 2011. Leveraging Food Technology for Obesity Prevention and Reduction Efforts: Workshop Summary. Washington, DC: The National Academies Press.

Suggested Citation:"Front Matter." Institute of Medicine. 2011. Leveraging Food Technology for Obesity Prevention and Reduction Efforts: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/13153.
×

“Knowing is not enough; we must apply.
Willing is not enough; we must do.”

                                                                  —Goethe

image

INSTITUTE OF MEDICINE
        OF THE NATIONAL ACADEMIES

Advising the Nation. Improving Health.

Suggested Citation:"Front Matter." Institute of Medicine. 2011. Leveraging Food Technology for Obesity Prevention and Reduction Efforts: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/13153.
×

THE NATIONAL ACADEMIES

Advisers to the Nation on Science, Engineering, and Medicine

The National Academy of Sciences is a private, nonprofit, self-perpetuating society of distinguished scholars engaged in scientific and engineering research, dedicated to the furtherance of science and technology and to their use for the general welfare. Upon the authority of the charter granted to it by the Congress in 1863, the Academy has a mandate that requires it to advise the federal government on scientific and technical matters. Dr. Ralph J. Cicerone is president of the National Academy of Sciences.

The National Academy of Engineering was established in 1964, under the charter of the National Academy of Sciences, as a parallel organization of outstanding engineers. It is autonomous in its administration and in the selection of its members, sharing with the National Academy of Sciences the responsibility for advising the federal government. The National Academy of Engineering also sponsors engineering programs aimed at meeting national needs, encourages education and research, and recognizes the superior achievements of engineers. Dr. Charles M. Vest is president of the National Academy of Engineering.

The Institute of Medicine was established in 1970 by the National Academy of Sciences to secure the services of eminent members of appropriate professions in the examination of policy matters pertaining to the health of the public. The Institute acts under the responsibility given to the National Academy of Sciences by its congressional charter to be an adviser to the federal government and, upon its own initiative, to identify issues of medical care, research, and education. Dr. Harvey V. Fineberg is president of the Institute of Medicine.

The National Research Council was organized by the National Academy of Sciences in 1916 to associate the broad community of science and technology with the Academy’s purposes of furthering knowledge and advising the federal government. Functioning in accordance with general policies determined by the Academy, the Council has become the principal operating agency of both the National Academy of Sciences and the National Academy of Engineering in providing services to the government, the public, and the scientific and engineering communities. The Council is administered jointly by both Academies and the Institute of Medicine. Dr. Ralph J. Cicerone and Dr. Charles M. Vest are chair and vice chair, respectively, of the National Research Council.

www.national-academies.org

Suggested Citation:"Front Matter." Institute of Medicine. 2011. Leveraging Food Technology for Obesity Prevention and Reduction Efforts: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/13153.
×

PLANNING COMMITTEE ON LEVERAGING FOOD TECHNOLOGY FOR OBESITY PREVENTION AND REDUCTION EFFORTS1

FERGUS M. CLYDESDALE (Chair), University of Massachusetts, Amherst, Massachusetts

GARY D. FOSTER, Temple University, Philadelphia, Pennsylvania

VAN S. HUBBARD, National Institutes of Health, Bethesda, Maryland

CAROL KELLAR, Kraft Foods, Glenview, Illinois

MOLLY KRETSCH, U.S. Department of Agriculture, Beltsville, Maryland

MARGARET LEAHY, The Coca-Cola Company, Atlanta, Georgia

BARBARA SCHNEEMAN, U.S. Food and Drug Administration, College Park, Maryland

Study Staff

LAURA PILLSBURY, Study Director

CAITLIN BOON, Study Director (through August 2010)

LEANN BARDEN, Intern (through June 2011)

GERALDINE KENNEDO, Administrative Assistant

LINDA MEYERS, Director, Food and Nutrition Board

____________

1 Institute of Medicine planning committees are solely responsible for organizing the workshop, identifying topics, and choosing speakers. The responsibility for the published workshop summary rests with the workshop rapporteurs and the institution.

Suggested Citation:"Front Matter." Institute of Medicine. 2011. Leveraging Food Technology for Obesity Prevention and Reduction Efforts: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/13153.
×

FOOD FORUM1

MICHAEL P. DOYLE (Chair), University of Georgia, Griffin, Georgia

MARK ANDON, ConAgra Foods Inc., Omaha, Nebraska

SUSAN BORRA, Food Marketing Institute, Arlington, Virginia

FRANK BUSTA, University of Minnesota, St. Paul, Minnesota

CELESTE A. CLARK, Kellogg Company, Battle Creek, Michigan

DAVID B. COCKRAM, Abbott Laboratories, Columbus, Ohio

SUSAN J. CROCKETT, General Mills, Minneapolis, Minnesota

ERIC A. DECKER, University of Massachusetts, Amherst, Massachusetts

CAROLINE SMITH DEWAAL, Center for Science in the Public Interest, Washington, DC

SAMUEL GODEFROY, Health Canada, Ottawa, Ontario, Canada

DAVID GOLDMAN, U.S. Department of Agriculture, Washington, DC

CINDY GOODY, McDonalds Corporation, Oak Brook, Illinois

BRENDA HALBROOK, U.S. Department of Agriculture, Alexandria, Virginia

JERRY HJELLE, Monsanto Company, St. Louis, Missouri

KATE J. HOUSTON, Cargill Incorporated, Washington, DC

VAN S. HUBBARD, National Institutes of Health, Bethesda, Maryland

GORDON L. JENSEN, Pennsylvania State University, University Park, Pennsylvania

GENE KAHN, Bill & Melinda Gates Foundation, Seattle, Washington

CAROL KELLAR, Kraft Foods, Glenview, Illinois

CHOR-SAN KHOO, Campbell Soup Company, Camden, New Jersey

MICHAEL M. LANDA, U.S. Food and Drug Administration, College Park, Maryland

MARGARET LEAHY, The Coca-Cola Company, Atlanta, Georgia

DONNA PORTER, Library of Congress, Washington, DC

ROBERT C. POST, U.S. Department of Agriculture, Alexandria, Virginia

URVASHI RANGAN, Consumers Union, Yonkers, New York

STEVEN W. RIZK, Mars Chocolate North America, Hackettstown, New Jersey

SARAH ROLLER, Kelley Drye & Warren LLP, Washington, DC

____________

1 Institute of Medicine forums and roundtables do not issue, review, or approve individual documents. The responsibility for the published workshop summary rests with the workshop rapporteurs and the institution.

Suggested Citation:"Front Matter." Institute of Medicine. 2011. Leveraging Food Technology for Obesity Prevention and Reduction Efforts: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/13153.
×

PETER VAN DAEL, Mead Johnson Nutrition, Evansville, Indiana

PARKE E. WILDE, Tufts University, Boston, Massachusetts

DEREK YACH, PepsiCo, Purchase, NewYork

BARRY L. ZOUMAS, Pennsylvania State University, University Park, Pennsylvania

Food Forum Staff

LAURA PILLSBURY, Director

GERALDINE KENNEDO, Administrative Assistant

ANTON BANDY, Financial Officer

LINDA D. MEYERS, Director, Food and Nutrition Board

Page viii Cite
Suggested Citation:"Front Matter." Institute of Medicine. 2011. Leveraging Food Technology for Obesity Prevention and Reduction Efforts: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/13153.
×

This page intentionally left blank.

Suggested Citation:"Front Matter." Institute of Medicine. 2011. Leveraging Food Technology for Obesity Prevention and Reduction Efforts: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/13153.
×

Reviewers

This report has been reviewed in draft form by individuals chosen for their diverse perspectives and technical expertise, in accordance with procedures approved by the National Research Council’s Report Review Committee. The purpose of this independent review is to provide candid and critical comments that will assist the institution in making its published report as sound as possible and to ensure that the report meets institutional standards for objectivity, evidence, and responsiveness to the study charge. The review comments and draft manuscript remain confidential to protect the integrity of the process. We wish to thank the following individuals for their review of this report:

Susan J. Crockett, General Mills

John W. Erdman, Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign

Gary D. Foster, Center for Obesity Research and Education, Temple University

Connie M. Weaver, Department of Foods and Nutrition, Purdue University

Although the reviewers listed above have provided many constructive comments and suggestions, they were not asked to endorse the final draft of the report before its release. The review of this report was overseen by

Suggested Citation:"Front Matter." Institute of Medicine. 2011. Leveraging Food Technology for Obesity Prevention and Reduction Efforts: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/13153.
×

Melvin Worth. Appointed by the Institute of Medicine, he was responsible for making certain that an independent examination of this report was carried out in accordance with institutional procedures and that all review comments were carefully considered. Responsibility for the final content of this report rests entirely with the authors and the institution.

Suggested Citation:"Front Matter." Institute of Medicine. 2011. Leveraging Food Technology for Obesity Prevention and Reduction Efforts: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/13153.
×
Page R1
Suggested Citation:"Front Matter." Institute of Medicine. 2011. Leveraging Food Technology for Obesity Prevention and Reduction Efforts: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/13153.
×
Page R2
Suggested Citation:"Front Matter." Institute of Medicine. 2011. Leveraging Food Technology for Obesity Prevention and Reduction Efforts: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/13153.
×
Page R3
Suggested Citation:"Front Matter." Institute of Medicine. 2011. Leveraging Food Technology for Obesity Prevention and Reduction Efforts: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/13153.
×
Page R4
Suggested Citation:"Front Matter." Institute of Medicine. 2011. Leveraging Food Technology for Obesity Prevention and Reduction Efforts: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/13153.
×
Page R5
Suggested Citation:"Front Matter." Institute of Medicine. 2011. Leveraging Food Technology for Obesity Prevention and Reduction Efforts: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/13153.
×
Page R6
Suggested Citation:"Front Matter." Institute of Medicine. 2011. Leveraging Food Technology for Obesity Prevention and Reduction Efforts: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/13153.
×
Page R7
Page viii Cite
Suggested Citation:"Front Matter." Institute of Medicine. 2011. Leveraging Food Technology for Obesity Prevention and Reduction Efforts: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/13153.
×
Page R8
Suggested Citation:"Front Matter." Institute of Medicine. 2011. Leveraging Food Technology for Obesity Prevention and Reduction Efforts: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/13153.
×
Page R9
Suggested Citation:"Front Matter." Institute of Medicine. 2011. Leveraging Food Technology for Obesity Prevention and Reduction Efforts: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/13153.
×
Page R10
Suggested Citation:"Front Matter." Institute of Medicine. 2011. Leveraging Food Technology for Obesity Prevention and Reduction Efforts: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/13153.
×
Page R11
Suggested Citation:"Front Matter." Institute of Medicine. 2011. Leveraging Food Technology for Obesity Prevention and Reduction Efforts: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/13153.
×
Page R12
Next: Workshop Summary »
Leveraging Food Technology for Obesity Prevention and Reduction Efforts: Workshop Summary Get This Book
×
Buy Paperback | $40.00 Buy Ebook | $31.99
MyNAP members save 10% online.
Login or Register to save!
Download Free PDF

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.

  1. ×

    Welcome to OpenBook!

    You're looking at OpenBook, NAP.edu's online reading room since 1999. Based on feedback from you, our users, we've made some improvements that make it easier than ever to read thousands of publications on our website.

    Do you want to take a quick tour of the OpenBook's features?

    No Thanks Take a Tour »
  2. ×

    Show this book's table of contents, where you can jump to any chapter by name.

    « Back Next »
  3. ×

    ...or use these buttons to go back to the previous chapter or skip to the next one.

    « Back Next »
  4. ×

    Jump up to the previous page or down to the next one. Also, you can type in a page number and press Enter to go directly to that page in the book.

    « Back Next »
  5. ×

    Switch between the Original Pages, where you can read the report as it appeared in print, and Text Pages for the web version, where you can highlight and search the text.

    « Back Next »
  6. ×

    To search the entire text of this book, type in your search term here and press Enter.

    « Back Next »
  7. ×

    Share a link to this book page on your preferred social network or via email.

    « Back Next »
  8. ×

    View our suggested citation for this chapter.

    « Back Next »
  9. ×

    Ready to take your reading offline? Click here to buy this book in print or download it as a free PDF, if available.

    « Back Next »
Stay Connected!