Opportunities in the Nutrition and Food Sciences Research Challenges and the Next Generation of Investigators (1994) / Chapter Skim
Currently Skimming:
1 INTRODUCTION
1 INTRODUCTION
Pages 15-26
The Chapter Skim interface presents what we've algorithmically identified as the most significant single chunk of text within every page in the chapter.
Select key terms on the right to highlight them within pages of the chapter.
From page 15... ...
Various technological achievements have enabled scientists to conduct research more effectively and to develop a more abundant and health-promoting food supply. As we approach the twenty-first century, the nutrition and food sciences will be profoundly affected by the rapid advances being made in molecular biology.
|
From page 16... ...
More than 40 years ago, the first issue of the American Journal of Clinical Nutrition defined nutrition as "the cornerstone of preventative medicine, the handmaiden of curative medicine and the responsibility of every physician." Almost two decades later, in the same journal, Alfred Harper suggested that nutrition be called an "integrating science," or perhaps an "applied science," since it is concerned with solving practical problems. Harder added.
|
From page 17... ...
We concur with Harper that they are integrating, applied disciplines that apply knowledge about food and nutrients and their effects on health derived from the basic chemical, physical, biological, medical, social, behavioral, and engineering sciences to improve human well-being. To prepare a readable report of reasonable size, we have had to be selective rather than encyclopedic in our coverage of the nutrition and food sciences.
|
From page 18... ...
Theme 1: Nutrients and Biologically Active Food Constituents in Development, Cell Differentiation, Growth, Maturation, and Aging Understanding how nutrients and other biologically active compounds in food influence human development from conception to death has been and remains a fundamental line of inquiry for the nutrition and food sciences. Research in these areas has led to the development of the Recommended Dietary Allowances (RDAs)
|
From page 19... ...
Dietary patterns interact with genetic predispositions to alter the risk of disease. Using the techniques of gene transfer with animals and with cells in culture, it will be possible to
|
From page 20... ...
the availability of adequate food for everyone, (2) a high-quaTity, safe, and wholesome food supply, (3)
|
From page 21... ...
Enhancing the food supply involves producing health-promoting, high-quality, economical, and wholesome foods with reclucec3 adverse effects on the environment and better use of raw materials. Challenges facing the food industry are to continue to conduct research to develop better products; minimize microbiological and chemical contamination of food products; minimize the environmental impacts of food production and processing by developing sustainable agricultural practices and environmentally sound packaging; increase the availability of health-promoting foo(ls, such as vegetables, fruits, and whole-grain products; and use newer technologies to maintain the low food costs that U.S.
|
From page 22... ...
The heart disease example, in contrast, pertains in part to dietary excesses. Both examples illustrate how research in the basic sciences has led to clinical research, which in turn has driven improvements in the food supply and contributed to the development of food and nutrition policy.
|
From page 23... ...
INTROD UCTION 23 its relationship to calcium and osteoporosis, a disease in which the bones lose calcium and become weak and subject to fractures. In addition, vitamin D regulates the activities of some genes whose exact purposes in most cases are unknown.
|
From page 24... ...
24 OPPORTUNITIES IN THE NUTRITION AND FOOD SCIENCES for heart disease are high concentrations of cholesterol in the blood, high blood pressure, cigarette smoking, obesity, non-insulin-clepenclent cTiabetes mellitus, and physical inactivity. Although coronary heart disease (CEID)
|
From page 25... ...
Food technologists are actively involved in mortifying the food supply to enhance health. The food industry is continuing research to produce high-quality, safe, good-tasting, and desirable foods that are Tow in fat, sugar, and salt.
|
From page 26... ...
Chapters 3 through 6 identify many opportunities for research and the development of new and improved technologies in the nutrition and food sciences. By taking advantage of these opportunities and meeting the challenges they offer, further improvements to public health in the next century are certain.
|
Key Terms
This material may be derived from roughly machine-read images, and so is provided only to facilitate research.
More
information on Chapter Skim is available.