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From page 301... ... deficiency, 82, 83 Adolescents, 6,19 AdrenoleuPodystrophy, 83 Age and age groups, 5,18,185,203-204 high-fat preferences, 38-39 see also Aging and the elderly; Children; Development and growth Agency for International Development, 261 Aging and the elderly, 4,6,36,37,111, 144,151,204 body composition, 153-154 food assistance, 192,193,196-197 neural and sensory function, 58,106 108,161-162 and oxidation damage, 4,19,36-37 vision disorders, 152-153 see also Osteoporosis Agricultural Research Enhancement Awards (AREAs) , 233,257 301 Agricultural Research Service (ARS) Read the entire page →
From page 302... ... , 40 Brain, 48, 161. see also Blood-brain barrier; Neurotoxicity; Neurotransmitters Bread, 28, 39, 41 Breastfeeding, see Lactation and breastteeding C Calbindin, 23, 54 Calcitriol, 53-55 Calcium, 19, 56, 102, 103, 169 and pregnancy and lactation, 147, 148 and vitamin D, 22-23, 51, 53, 56 Cancer, 4, 28, 38, 95, 164-166 and carotenoids, 18-19 gene therapy, 63, 83 and oxidation, 36, 37, 93-94 preventatives, 38-39, 109, 128 and vitamin A, 43, 51, 145 and vitamin D, 51 Canola oil, 127 Carbohydrates, 4, 38, 104, 169 metabolism, 41 and neurotransmitters, 56-57 Cardiovascular disease, 4, 28, 43, 145, 170174 and familial hypercholesterolemia, 49 and iron toxicity, 32, 145 and obesity, 24, 172, 174 and oxidation, 37, 94 see also Atherosclerosis; Coronary heart disease Carotenoids, 4, 18-19, 43, 96 antioxidant properties, 24, 36-37, 94 Cataracts, 36, 37, 145, 152-153 Celiac disease, 115, 116 Cell cultures, 62, 71-73, 129, 130 Cells and cellular processes, i, 8, 48 basic research, 68-73, 80, 88-90 Read the entire page →
From page 303... ... , 10-11, 229, 242-244, 24S-249 Cloning of genes, 4, 77, 127 retinoic acid receptors, 51, 52-53 Clostridium botulinum, 110 Cognitive function, 160-162 Commodity checkoff programs, 266 Commodity Food Distribution Program, 205 Community interventions, lS9 Competitions, product development, 230-231 Computer-based management and modeling, 6-7, 121-122, 134, 135, 205-207 Confocal microscopy, 70, 94 Congregate and Home-Delivered Meals Programs, 192, 196 303 Contamination of foods, 7, 110, 112 Cooperative State Research Service (CSRS) , 156, 252-253 Copper, 4, 36, 45, 103, 159 Coronary heart disease (CHD) Read the entire page →
From page 304... ... see also Cataracts F Faculty, 7, 12, 215, 219, 220, 221 Familial hypercholesterolemia (FH) , 48-49 Fast-food establishments, 104, 105 Fats, body, 155-156, 176-177 and diabetes, 34 and oxidation, 4, 19, 36, 94 regulation of, 24 Fats, dietary, 4, 24, 28, 38, 120, 169 and biotechnology, 25, 127, 131 and cancer, 164-165 and cholesterol levels, 48-49 and heart disease, 170-171 metabolism, 41 reduction in foods, 6, 25, 28, 38, 39, 103-106, 127 sensory preferences, 38-39, 106 substitutes, 21, 24-25, 38, 39, 103, 104, 106 Fat-soluble vitamins, 22, 178 Federal government documentation of research effort, 10, 263 research support, 1-2, 9, 10-11, 28, 237-264 Fellowships and grants, 9, 230, 231-236 foundation support, 12, 267 NIH, 10-11, 231-233, 234-236, 244247 NSF, 11, 258-259 summer training programs, 8, 214-215 USDA, 231, 233, 234-236, 256-257 Fermentation, 27, 39, 41, 117, 129, 131-133 Ferritin, 32, 59, 60, 61 Fertilizers, 140-141 Fetus, see Embryonic and fetal development Fiber, 4, 38, 41 Fish, 130, 140-141 Read the entire page →
From page 305... ... , 101, 109, 260 Food assistance programs, 3, 6, 21, 28, 181, 192-198 evaluation of, 193-197, 204-205, 257258 Foodborne disease, see Microbiological food hazards Food consumption, 5, 20, 144, 162 assessment and measurement, 5, 200204 neurological regulation, 5, 162 and oxygen intake, 27 preferences, 5, 6, 20, 38-39, 163-164 Food frequency questionnaires (FFQs) , 201-202 Food industry, 6-7, 21, 100-101 research support, 1-2, 12, 21, 264-267 summer training support, 8, 214, 231 see also Processed foods and processing Food safety, 3, 7, 21, 110-116 and biotechnology, 41, 109-110, 128, 132 microbiological hazards, 110-112, 116117, 124 NSF support, 258 USDA support, 11, 254 Food sciences, In, 142 graduate education, 8-9, 218, 220-221 undergraduate education, 7-8, 211-216 Food stamp program, 192, 193, 195, 205, 258 Food supply, 2, 5, 6-7, 13, 20-21 USDA research, 11 Fortified foods, 6, 28, 33, 35-36, 43, 101-103 Foundations, 1-2, 9, 12, 267-268 Free-radical reactions, 7, 58, 139 Fried foods, 106 Frozen foods, 28, 104, 117, 137 Fruits, 21, 40, 93-94, 102, 165, 205 Functional foods, 6, 25, 108-110, 128 Funding of research, 1-3, 9-10, 12-13, 28-29 academic, 12, 218-219 305 federal, 1-2, 9, 10-11, 28, 237-264 by food industry, 1-2, 12, 21, 264-267 by foundations, 1-2, 9, 12, 267-268 Fuzzy logic, 121-122 G Gamma amino butyric acid (GABA) Read the entire page →
From page 306... ... , 240, 263-264 INDEX Interdisciplinary research, 7, 15-17, 20, 29, 194, 209, 210 and graduate education, 7, 9, 209, 211, 229, 230 NIH support, 11, 242-243 Interventions, 6, 25, lS7-189, 207-208 evaluation of, 6, 181, 204-207 Intestine, 32, 45, 48, 54 Intracellular communication, 18-19, 80 Intravenous feeding, 45-46 Iodine, 27, 160 Ion channels, 57 Iron, 5S-61, 101, 102 deficiency, 29, 32, 33, 58, 102, 160, 181-182 toxicity, 32, 59 Iron-responsive-element-binding protein (IRE-BP) , 59, 60, 61 Isotopic tracers, 44, 45, 4 K Keratomalacia, 42 Kinetic models, 44-45 L Labeling, 3, 25, 105, 109 Laboratory training, 9, 11-12, 213-214, 220, 229 Lactation and breastfeeding, 43, 44, 93, 105, 144, 146, 148, 150, 185 and diarrhea, 178 Lactose intolerance, 115 Land-grant colleges, 28, 210, 253 Laser-scanning confocal microscope, 70 Lead poisoning, 32 Lean body mass ( LB M ) Read the entire page →
From page 307... ... see also Carbohydrates; Fats, dietary; Protein Magnetic resonance imaging, ~6, ~ /, 95, 121, 135, 136, 13~, 254 Malnutrition and hunger, 3, 19, 144, 150 151, lSl, lS9-19S see also Vitamin deficiency Margarine, 22, 104 Mathematical models, 44, 11 Mathematics, i, 212 Meat, 12, 103, 111-112 fat content and reduction, 25, 39, 104, 131 Medical foods, 21, 109 Medical schools, 9, 2S, 21S, 220, 221-222, 229 Membrane structures, 139-140 separation technologies, 120 Menkes syndrome, S3 Menstruation, 29, 102 Metabolism, 2~, 3,, 44-45, 4~-4S basic research, ~ 6, ~ S- ~ 9, S0-S 1 and biotechnology, 41 enzymatic processes, 4, 29, ~S-S1 and food preferences, 5, 1 ~ 5 imaging technologies, / 6 imprinting, 151 and iron, 29, SS-61 and obesity, 1 i5 secondary, 12S-129 and vitamin D, 53, 54 Microbiological food hazards, 110-112, 116 11/, 124 Microbiology, i, S 212, 21 i, 230 and genetic engineering, 39, 41, 131 133 Micronutrients, see names of.specific vitamins ancl minerals Microscopy, 69-~1 Microwave processing, 11 i Milk, 2 ~ -28, 131 and BST, 40 fortified, 22, 2S, 101 see also Lactation and breastteeding Minnesota Heart Healthy Program, lS9 Minority groups, 6, 145, 1S4, 203-204 nutrition careers, 224-225, 226, 249 Minority Health Initiative, 249 307 Modernization, and disease risk, 20 Modified atmosphere packaging, 110, 112 Modified foods, 21, 25, 26, 2S fat content, 25, AS, 39 Molecular biology, 4, i, S Read the entire page →
From page 308... ... , 76, 77, 95, 121, 135, 137 Nutrient transport, 48, 54-55, 59-61, 62, 9193 blood-brain barrier, 48, 91-93, 144 Nutritional status assessment, 6, 44-46, 198 203 Nutrition Labeling and Education Act, 109 Nutrition science, In, 48 graduate education, 8-9, 218, 220, 221, 225 history, 27-28 undergraduate education, 7, 211-216 o Obesity, 4, 5, 38, 163-164, 174-177 and diabetes, 33-34, 166-167 genetic predisposition, 20, 67, 68, 87, 175-176 and heart disease, 24, 172, 174 Obesity Nutrition Research Centers (ONRCs) , 10-11, 229, 242-244, 248-249 Oilseeds, 25, 39, 127 Older Americans Act, 196 Oligosaccharides, 108 Opioid peptides, 5, 38-39 Oral reLydration therapy (ORT) Read the entire page →
From page 309... ... , USDA, 8, 214, 252, 256 Regulatory policies, 109 nutritionist training in, 7, 212, 229, 230 Reproduction, see Embryonic and fetal development Restaurants, 104, 105 Retinoic acid receptors (RARs) , 51, 52-53, 95-96 Retinoids, 4, 18, 43, 50-51, 94, 128 Retrolental fibroplasia, 93 Rheology, 122 Rhodopsin, 50 Riboflavin, 101 Rickets, 22, 23, 51, 144 S Salmonellosis, 112 Salt, 27, 28, 168 Satiety mechanisms, 56 School lunches, 192, 193, 194-195, 258 low-fat foods, 104, 105 Scurvy, 27, 2S Seafood, 104, 113 Secondary metabolism, 12S-129 309 Selenium, 45, 177-17S antioxidant properties, 4, 19, 36, 95, 159 Senile dementia, 5S Sensors, see Biosensors, for food processing Sensory factors, 5, 3S-39, 103, 106 Separation processes, 6, 119-120 Serotonin, 56-57 and food preferences, 5, 3S-39 Sex-related differences, 5, 18, 34, 145, 163 164, 185, 203-204 Shelf life, 40 Sickle cell anemia, 81 Skin, 43, 51, 53 Smoking, 24, 37, 94, 188, lS9 Social sciences, 7, S Read the entire page →
From page 310... ... , USDA, 8, 214, 252, 256 Regulatory policies, 109 nutritionist training in, 7, 212, 229, 230 Reproduction, see Embryonic and fetal development Restaurants, 104, 105 Retinoic acid receptors (RARs) , 51, 52-53, 95-96 Retinoids, 4, 18, 43, 50-51, 94, 128 Retrolental fibroplasia, 93 Rheology, 122 Rhodopsin, 50 Riboflavin, 101 Rickets, 22, 23, 51, 144 S Salmonellosis, 112 Salt, 27, 28, 168 Satiety mechanisms, 56 School lunches, 192, 193, 194-195, 258 low-fat foods, 104, 105 Scurvy, 27, 2S Seafood, 104, 113 Secondary metabolism, 12S-129 309 Selenium, 45, 177-17S antioxidant properties, 4, 19, 36, 95, 159 Senile dementia, 5S Sensors, see Biosensors, for food processing Sensory factors, 5, 3S-39, 103, 106 Separation processes, 6, 119-120 Serotonin, 56-57 and food preferences, 5, 3S-39 Sex-related differences, 5, 18, 34, 145, 163 164, 185, 203-204 Shelf life, 40 Sickle cell anemia, 81 Skin, 43, 51, 53 Smoking, 24, 37, 94, 188, lS9 Social sciences, 7, S Read the entire page →

From page 301...

... deficiency, 82, 83 Adolescents, 6,19 AdrenoleuPodystrophy, 83 Age and age groups, 5,18,185,203-204 high-fat preferences, 38-39 see also Aging and the elderly; Children; Development and growth Agency for International Development, 261 Aging and the elderly, 4,6,36,37,111, 144,151,204 body composition, 153-154 food assistance, 192,193,196-197 neural and sensory function, 58,106 108,161-162 and oxidation damage, 4,19,36-37 vision disorders, 152-153 see also Osteoporosis Agricultural Research Enhancement Awards (AREAs) , 233,257 301 Agricultural Research Service (ARS)

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From page 302...

... , 40 Brain, 48, 161. see also Blood-brain barrier; Neurotoxicity; Neurotransmitters Bread, 28, 39, 41 Breastfeeding, see Lactation and breastteeding C Calbindin, 23, 54 Calcitriol, 53-55 Calcium, 19, 56, 102, 103, 169 and pregnancy and lactation, 147, 148 and vitamin D, 22-23, 51, 53, 56 Cancer, 4, 28, 38, 95, 164-166 and carotenoids, 18-19 gene therapy, 63, 83 and oxidation, 36, 37, 93-94 preventatives, 38-39, 109, 128 and vitamin A, 43, 51, 145 and vitamin D, 51 Canola oil, 127 Carbohydrates, 4, 38, 104, 169 metabolism, 41 and neurotransmitters, 56-57 Cardiovascular disease, 4, 28, 43, 145, 170174 and familial hypercholesterolemia, 49 and iron toxicity, 32, 145 and obesity, 24, 172, 174 and oxidation, 37, 94 see also Atherosclerosis; Coronary heart disease Carotenoids, 4, 18-19, 43, 96 antioxidant properties, 24, 36-37, 94 Cataracts, 36, 37, 145, 152-153 Celiac disease, 115, 116 Cell cultures, 62, 71-73, 129, 130 Cells and cellular processes, i, 8, 48 basic research, 68-73, 80, 88-90

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From page 303...

... , 10-11, 229, 242-244, 24S-249 Cloning of genes, 4, 77, 127 retinoic acid receptors, 51, 52-53 Clostridium botulinum, 110 Cognitive function, 160-162 Commodity checkoff programs, 266 Commodity Food Distribution Program, 205 Community interventions, lS9 Competitions, product development, 230-231 Computer-based management and modeling, 6-7, 121-122, 134, 135, 205-207 Confocal microscopy, 70, 94 Congregate and Home-Delivered Meals Programs, 192, 196 303 Contamination of foods, 7, 110, 112 Cooperative State Research Service (CSRS) , 156, 252-253 Copper, 4, 36, 45, 103, 159 Coronary heart disease (CHD)

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From page 304...

... see also Cataracts F Faculty, 7, 12, 215, 219, 220, 221 Familial hypercholesterolemia (FH) , 48-49 Fast-food establishments, 104, 105 Fats, body, 155-156, 176-177 and diabetes, 34 and oxidation, 4, 19, 36, 94 regulation of, 24 Fats, dietary, 4, 24, 28, 38, 120, 169 and biotechnology, 25, 127, 131 and cancer, 164-165 and cholesterol levels, 48-49 and heart disease, 170-171 metabolism, 41 reduction in foods, 6, 25, 28, 38, 39, 103-106, 127 sensory preferences, 38-39, 106 substitutes, 21, 24-25, 38, 39, 103, 104, 106 Fat-soluble vitamins, 22, 178 Federal government documentation of research effort, 10, 263 research support, 1-2, 9, 10-11, 28, 237-264 Fellowships and grants, 9, 230, 231-236 foundation support, 12, 267 NIH, 10-11, 231-233, 234-236, 244247 NSF, 11, 258-259 summer training programs, 8, 214-215 USDA, 231, 233, 234-236, 256-257 Fermentation, 27, 39, 41, 117, 129, 131-133 Ferritin, 32, 59, 60, 61 Fertilizers, 140-141 Fetus, see Embryonic and fetal development Fiber, 4, 38, 41 Fish, 130, 140-141

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From page 305...

... , 101, 109, 260 Food assistance programs, 3, 6, 21, 28, 181, 192-198 evaluation of, 193-197, 204-205, 257258 Foodborne disease, see Microbiological food hazards Food consumption, 5, 20, 144, 162 assessment and measurement, 5, 200204 neurological regulation, 5, 162 and oxygen intake, 27 preferences, 5, 6, 20, 38-39, 163-164 Food frequency questionnaires (FFQs) , 201-202 Food industry, 6-7, 21, 100-101 research support, 1-2, 12, 21, 264-267 summer training support, 8, 214, 231 see also Processed foods and processing Food safety, 3, 7, 21, 110-116 and biotechnology, 41, 109-110, 128, 132 microbiological hazards, 110-112, 116117, 124 NSF support, 258 USDA support, 11, 254 Food sciences, In, 142 graduate education, 8-9, 218, 220-221 undergraduate education, 7-8, 211-216 Food stamp program, 192, 193, 195, 205, 258 Food supply, 2, 5, 6-7, 13, 20-21 USDA research, 11 Fortified foods, 6, 28, 33, 35-36, 43, 101-103 Foundations, 1-2, 9, 12, 267-268 Free-radical reactions, 7, 58, 139 Fried foods, 106 Frozen foods, 28, 104, 117, 137 Fruits, 21, 40, 93-94, 102, 165, 205 Functional foods, 6, 25, 108-110, 128 Funding of research, 1-3, 9-10, 12-13, 28-29 academic, 12, 218-219 305 federal, 1-2, 9, 10-11, 28, 237-264 by food industry, 1-2, 12, 21, 264-267 by foundations, 1-2, 9, 12, 267-268 Fuzzy logic, 121-122 G Gamma amino butyric acid (GABA)

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From page 306...

... , 240, 263-264 INDEX Interdisciplinary research, 7, 15-17, 20, 29, 194, 209, 210 and graduate education, 7, 9, 209, 211, 229, 230 NIH support, 11, 242-243 Interventions, 6, 25, lS7-189, 207-208 evaluation of, 6, 181, 204-207 Intestine, 32, 45, 48, 54 Intracellular communication, 18-19, 80 Intravenous feeding, 45-46 Iodine, 27, 160 Ion channels, 57 Iron, 5S-61, 101, 102 deficiency, 29, 32, 33, 58, 102, 160, 181-182 toxicity, 32, 59 Iron-responsive-element-binding protein (IRE-BP) , 59, 60, 61 Isotopic tracers, 44, 45, 4 K Keratomalacia, 42 Kinetic models, 44-45 L Labeling, 3, 25, 105, 109 Laboratory training, 9, 11-12, 213-214, 220, 229 Lactation and breastfeeding, 43, 44, 93, 105, 144, 146, 148, 150, 185 and diarrhea, 178 Lactose intolerance, 115 Land-grant colleges, 28, 210, 253 Laser-scanning confocal microscope, 70 Lead poisoning, 32 Lean body mass ( LB M )

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From page 307...

... see also Carbohydrates; Fats, dietary; Protein Magnetic resonance imaging, ~6, ~ /, 95, 121, 135, 136, 13~, 254 Malnutrition and hunger, 3, 19, 144, 150 151, lSl, lS9-19S see also Vitamin deficiency Margarine, 22, 104 Mathematical models, 44, 11 Mathematics, i, 212 Meat, 12, 103, 111-112 fat content and reduction, 25, 39, 104, 131 Medical foods, 21, 109 Medical schools, 9, 2S, 21S, 220, 221-222, 229 Membrane structures, 139-140 separation technologies, 120 Menkes syndrome, S3 Menstruation, 29, 102 Metabolism, 2~, 3,, 44-45, 4~-4S basic research, ~ 6, ~ S- ~ 9, S0-S 1 and biotechnology, 41 enzymatic processes, 4, 29, ~S-S1 and food preferences, 5, 1 ~ 5 imaging technologies, / 6 imprinting, 151 and iron, 29, SS-61 and obesity, 1 i5 secondary, 12S-129 and vitamin D, 53, 54 Microbiological food hazards, 110-112, 116 11/, 124 Microbiology, i, S 212, 21 i, 230 and genetic engineering, 39, 41, 131 133 Micronutrients, see names of.specific vitamins ancl minerals Microscopy, 69-~1 Microwave processing, 11 i Milk, 2 ~ -28, 131 and BST, 40 fortified, 22, 2S, 101 see also Lactation and breastteeding Minnesota Heart Healthy Program, lS9 Minority groups, 6, 145, 1S4, 203-204 nutrition careers, 224-225, 226, 249 Minority Health Initiative, 249 307 Modernization, and disease risk, 20 Modified atmosphere packaging, 110, 112 Modified foods, 21, 25, 26, 2S fat content, 25, AS, 39 Molecular biology, 4, i, S

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From page 308...

... , 76, 77, 95, 121, 135, 137 Nutrient transport, 48, 54-55, 59-61, 62, 9193 blood-brain barrier, 48, 91-93, 144 Nutritional status assessment, 6, 44-46, 198 203 Nutrition Labeling and Education Act, 109 Nutrition science, In, 48 graduate education, 8-9, 218, 220, 221, 225 history, 27-28 undergraduate education, 7, 211-216 o Obesity, 4, 5, 38, 163-164, 174-177 and diabetes, 33-34, 166-167 genetic predisposition, 20, 67, 68, 87, 175-176 and heart disease, 24, 172, 174 Obesity Nutrition Research Centers (ONRCs) , 10-11, 229, 242-244, 248-249 Oilseeds, 25, 39, 127 Older Americans Act, 196 Oligosaccharides, 108 Opioid peptides, 5, 38-39 Oral reLydration therapy (ORT)

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From page 309...

... , USDA, 8, 214, 252, 256 Regulatory policies, 109 nutritionist training in, 7, 212, 229, 230 Reproduction, see Embryonic and fetal development Restaurants, 104, 105 Retinoic acid receptors (RARs) , 51, 52-53, 95-96 Retinoids, 4, 18, 43, 50-51, 94, 128 Retrolental fibroplasia, 93 Rheology, 122 Rhodopsin, 50 Riboflavin, 101 Rickets, 22, 23, 51, 144 S Salmonellosis, 112 Salt, 27, 28, 168 Satiety mechanisms, 56 School lunches, 192, 193, 194-195, 258 low-fat foods, 104, 105 Scurvy, 27, 2S Seafood, 104, 113 Secondary metabolism, 12S-129 309 Selenium, 45, 177-17S antioxidant properties, 4, 19, 36, 95, 159 Senile dementia, 5S Sensors, see Biosensors, for food processing Sensory factors, 5, 3S-39, 103, 106 Separation processes, 6, 119-120 Serotonin, 56-57 and food preferences, 5, 3S-39 Sex-related differences, 5, 18, 34, 145, 163 164, 185, 203-204 Shelf life, 40 Sickle cell anemia, 81 Skin, 43, 51, 53 Smoking, 24, 37, 94, 188, lS9 Social sciences, 7, S

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INDEX Pages 301-310

INDEX
Pages 301-310