Opportunities in the Nutrition and Food Sciences Research Challenges and the Next Generation of Investigators (1994) / Chapter Skim
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8 SUPPORT OF THE NUTRITION AND FOOD SCIENCES
8 SUPPORT OF THE NUTRITION AND FOOD SCIENCES
Pages 237-268
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RESEARCH AND FUNDING OF RESEARCH BY GOVERNMENT The federal government estimates its annual expenditures on research and research training in the nutrition and food sciences to be more than one-third of a billion dollars each year. Because the National Institutes of Health (NISI)
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In partial response to this criticism, the Interagency Committee on Human Nutrition Research (IClINR) was established, along with the computerized database known as the [Iuman Nutrition Research Information Management System (lINRIMS)
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For example, NIDDK is a leader in supporting many fundamental areas of nutrition research, and most recently research on obesity. NULBI and NCI are central players in efforts to alter dietary practices in this country to prevent and treat cardiovascular disease and cancer, the two major causes of death.
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, followed more recently by Obesity Nutrition Research Centers (ONRCs)
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SUPPORT OF TLIE NUTRITION AND FOOD SCIENCES 243 FY 19S7FY l9SSFY l9S9FY 1990FY 1991FY 1992 (estimated)
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In April 1993, NIEI announced the formation of a Bionutrition Initiative to expand the science base of human nutrition; increase our knowledge of nutritional interventions to prevent, cure, or treat nutrition-related afflictions; and use this knowledge to improve and refine dietary guidance for the public. The term "bionutrition" was coined to designate the special opportunities that molecular and genetic techniques offer for enriching the nutrition sciences.
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l 2.9 1.3 44.3 1.2 7.S 1.6 20.0 '.4 2.6 9.9 3.0 1.3 1.1 3.1 1.( l9.S 9.0 2.4 11.6 3.1 1.4 -15.316.0 15.0 0.100.10.10.1 0.1 0.40.30.30.50. / 2.0 $ 201.5$ 203.3$ 200.S $ 193.4$ 196.3 Committee Recommendations to NIH Increase the [ever of support of nutrition research and training through the Bionutrition Initiative We recognize the long-term commitment to nutrition research and training by NIlI and commend the promise of an even greater intellectual and financial commitment through the Bionutrition Initiative.
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From page 246... ...
and nutrition Infection, immunology, and nutrition Obesity, anorexia, and appetite control Genetics and nutrition Nutrition and function Nutrient-nutrient/drug/toxicant interactions Other conditions and nutrition Research on nutritional status Carbohydrates Lipids (fats and oils) Alcohols Proteins and amino acids Vitamins Minerals and trace elements Water and electrolytes Fiber Other nutrients in food Food composition Bioavailability Effects of technology on foods/diets Other research in food science Food consumption surveys, research, and development Research on dietary practices, food consumption, etc.
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so that they can compete with other applicants for NIH research funds. Ensure that nutrition scientists are adequately represented in NlR study sections that evaluate proposals for nutrition research All research proposals submitted to NIT for grant or contract funding are peer reviewed.
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A Division of Nutrition within NIDDK could be a great stimulus for support of nutrition research. We encourage the other institutes of NIlI including NHLBI, NCI, NICEID, NIGMS, and NIA-to develop organized programs in nutrition.
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Given that the nutrition anct food sciences play such a critical role in preventing disease and disability in these populations, the WHA and MHI should support extensive research in these disciplines and create incentives to attract more women and minorities to them for careers as investigators.
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The summary report concludes that food science and technology research (which includes food safety, food processing, and food quality maintenance) declined from approximately 5.2 percent of total agricultural system research expenditures in 1981 to 4.7 percent in 1991.
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Research in human nutrition includes the categories of human nutrition and food choices; research in this latter category includes identifying the determinants of dietary patterns and developing methods to overcome obstacles to adopting healthful food habits. nutritive value of foods, human nutritional needs, the kinds and amounts of foods that Americans consume relative to their needs, and strategies for improving diets and the food supply.
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in 1978 with a competitively awarded research grants program for agriculture, food, and the environment. Of the $15 million congressional appropriation to this office, $5 million was designated for human nutrition research, a level of funding that over the years dwinclled to a low of $1 million in FY 1989.
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In FY 1992, the first year of this program area, it awarded $3.6 million in grant support for 26 projects, covering both food and non-food products, with an average annual award of $134,575 for 2.5 years. Committee Recommendations Pertaining to USDA Carry out strategic planning to identify more clearly priorities for research in the nutrition and food sciences With the enormous advances being made in bio- and foot!
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Funding of human nutrition research within USDA has remained constant for the past decade, and research in human nutrition, food science, and food technology has decreased both in clollars and scientist-years as a percentage of total agricultural system research expenditures. Furthermore, most of USDA's nutrition and food science research is conducted internally rather than externally through competitively awarded grants to outstanding scientists for cutting-ecige research.
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Expand the National Needs Graduate Fellowship Program This program awards grants to colleges and universities for outstanding graduate students in the food and agricultural sciences, including human nutrition. To date, this program has funded 150 fellows in human nutrition and food science.
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In 1992, the program supported 10 doctoral fellows in food science and 11 fellows in human nutrition at a total of $1.1 million. The national need areas of human nutrition and food science will be supported again in FY 1994.
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USDA should document funds for these grants as part of its expenditures for human nutrition research. National Science Foundation (NSF)
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Ensure that nutrition and food scientists are adequately represented on NSF advisory panels that evaluate proposals in these areas Because NSF has no research program in the nutrition anct food sciences, it is important that recognized members of these disciplines be members of NSF advisory panels that review proposals submitted for funding. The presence of such individuals on these panels should help to increase NSF's support for basic food science and food engineering research and basic behavioral research related to food intake patterns and other sociocultural determinants of food behavior.
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FDA supports research activities relating to the development of policy in the areas of food fortification, food safety, food quality, food labeling, and foods used for the dietary management of patients with serious diseases and injuries.
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Non-DHHS Agencies Agency for International Development (AID) The nutrition research effort of AID is focused on providing more effective programs to combat malnutrition in developing countries by improving the knowledge base needed to analyze and understand the causes of malnutrition.
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the government to strengthen its efforts in these areas. Committee Recommendations Pertaining to the Federal Government Award extramural grants for research through open, competitive means and peer review: The best way to ensure high-quality research in the nutrition and food sciences (and all sciences)
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Ideally, such a system could be used by the private sector and nonprofit institutions as well. Inv~gorate the Interagency Committee for Human Nutrition Research As described earlier, the ICHNR works to improve the coordination and increase the productivity of nutrition research within the federal government, in part by identifying research needs and eliminating unnecessary duplication of work.
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The private sector can provide support to academia through competitive grants programs, core support for departments, joint training of graduate students, and other means. For example, the idea should be explored of having at least some food science students advised by both a faculty member and a food industry representative (i.e., the representative would be a co-advisor)
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From page 265... ...
These centers include the Center for Value Added Research at Michigan State University, the Center for Nutritional Science at the University of Florida, the Food Research Institute at the University of Wisconsin, the Center for Aseptic Processing and Packaging Studies at North Carolina State University, the Center for Food Safety and Quality Enhancement at the University of Georgia, and six National Dairy Research Centers. We encourage the development and expansion of these centers and of other initiatives that promote academic-industry associations.
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The National Dairy Promotion and Research Board in FY 1993 approved $10.2 million for dairy foods research (to encourage development of new dairy products, processes, and packaging technologies) and nutrition research (to identify and clarify the nutritional attributes of new dairy foods that offer opportunities for promotion and positioning)
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Foundations often support individual research project grants, predoctoral and postdoctoral fellowships, equipment grants, publication expenses, special library collections grants, and conferences or workshops. Foundation support often helps to give nutrition and food science a visible presence on campus; this seed money often leads to the receiving institution's providing even more funds for research in these areas.
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Our recommendations to these funders, if enacted, will increase support and help them use their limited financial resources effectively to advance the nutrition and food sciences and lead to further improvements in public health.
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