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
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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
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Copyright 2011 by the National Academy of Sciences. All rights reserved.
Cover credit: Image designed by Casey Weeks (2011).
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Suggested citation: IOM (Institute of Medicine). 2011. Leveraging Food Technology for Obesity Prevention and Reduction Efforts: Workshop Summary. Washington, DC: The National Academies Press.
“Knowing is not enough; we must apply.
Willing is not enough; we must do.”
—Goethe
INSTITUTE OF MEDICINE
OF THE NATIONAL ACADEMIES
Advising the Nation. Improving Health.
THE NATIONAL ACADEMIES
Advisers to the Nation on Science, Engineering, and Medicine
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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.
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.
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.
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
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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
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.
Contents
Trends in Overweight and Obesity: From the Mid-1970s to the Present
Changes in Eating Behavior Since the Mid-1970s: Three Illustrative Trends
Identification of Targets for Intervention: Evidence from Behavior Studies
Regulation of Eating Behavior: Theoretical Considerations
Portion Size, Energy Intake, and Obesity
Energy Density, Energy Intake, and Obesity
Food Properties, Satiety, and Energy Intake
Consumer Decision Making and Energy Intake
Lessons Learned and Best Practices
Reducing Calories by Reducing Fat
Reducing Calories by Reducing Sugar
Using Portion-Controlled Frozen Meals to Reduce Calorie Intake
Increasing Fruit and Vegetable Intake
Increasing Micronutrient Density
Potential for Innovation: Next Steps
Bridge Building with Consumers
Government-Industry Collaboration
Innovation: There Is No Magic Bullet
Need for More Consumer Education on Eating Behavior Norms
Possibilities for Influencing Consumer Decision Making
Need for a More Systematic Analysis of Obesity
Promotion of “Good” Science by the Food Industry