Opportunities in the Nutrition and Food Sciences

Thanks to increased knowledge about nutrition, many threats to human health have been curbed. But there is much more to be learned. This new volume identifies the most promising opportunities for further progress in basic and clinical research in the biological sciences, food science and technology, and public health. The committee identifies cross-cutting themes as frameworks for investigation and offers a history of nutrition and food science research with nine case studies of accomplishments. The core of the volume identifies research opportunities in areas likely to provide the biggest payoffs in enhancing individual and public health. The volume highlights the importance of technology and instrumentation and covers the spectrum from the effects of neurotransmitters on food selection to the impact of federal food programs on public health. The book also explores the training of nutrition and food scientists. This comprehensive resource will be indispensable to investigators, administrators, and funding decisionmakers in government and industry as well as faculty, students, and interested individuals. Table of Contents FRONT MATTER SUMMARY AND CONCLUSIONS 1 INTRODUCTION 2 ACCOMPLISHMENTS IN THE NUTRITION AND FOOD SCIENCES 3 UNDERSTANDING GENETIC, MOLECULAR, CELLULAR, AND PHSYSIOLOGICAL PROCESSES 4 ENHANCING THE FOOD SUPPLY 5 UNDERSTANDING DIET, HEALTH, AND DISEASE RELATIONSHIPS 6 IMPROVING THE DIET AND HEALTH OF INDIVIDUALS AND POPULATIONS 7 EDUCATION AND TRAINING IN THE NUTRITION AND FOOD SCIENCES 8 SUPPORT OF THE NUTRITION AND FOOD SCIENCES SOURCES AND SUGGESTED READING APPENDIX A ACRONYMS APPENDIX B CONTRIBUTORS TO THE REPORT APPENDIX C BIOGRAPHIES OF COMMITTEE MEMBERS AND STAFF INDEX