Setting Nutritional Standards
Setting Nutritional Standards

Author: Elizabeth Neswald

Publisher: Boydell & Brewer

Published: 2017

Total Pages: 239

ISBN-13: 1580465765

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Nutritional knowledge between the lab and the field : the search for dietary norms in the late nineteenth and early twentieth centuries / Elizabeth Neswald -- How vegetarians, naturopaths, scientists, and physicians unmade the protein standard in modern Germany / Corinna Treitel -- Of carnivores and conquerors : French nutritional debates in the Age of Empire, 1890-1914 / Deborah Neill -- Setting standards : the soldier's food in Germany, 1850-1960 / Ulrike Thoms -- The quest for a nutritional El Dorado : efforts to demonstrate dietary impacts on resistance to infectious disease in the 1920s and 1930s / David F. Smith -- Not a complete food for man? : the controversy about white versus wholemeal bread in interwar Britain / Ina Zweiniger-Bargielowska -- Proscribing deception? : the Gould net weight amendment and the origins of mandatory nutrition labeling / Suzanne Junod -- When is a famine not a famine? Gauging Indian hunger in Imperial and Cold War contexts / Nick Cullather

Nutrition Standards for Foods in Schools
Nutrition Standards for Foods in Schools

Author: Committee on Nutrition Standards for Foods in Schools

Publisher: National Academies Press

Published: 2007-08-28

Total Pages: 296

ISBN-13: 0309108020

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Food choices and eating habits are learned from many sources. The school environment plays a significant role in teaching and modeling health behaviors. For some children, foods consumed at school can provide a major portion of their daily nutrient intake. Foods and beverages consumed at school can come from two major sources: (1) Federally funded programs that include the National School Lunch Program (NSLP), the School Breakfast Program (SBP), and after-school snacks and (2) competitive sources that include vending machines, "a la carte" sales in the school cafeteria, or school stores and snack bars. Foods and beverages sold at school outside of the federally reimbursable school nutrition programs are referred to as “competitive foods” because they compete with the traditional school lunch as a nutrition source. There are important concerns about the contribution of nutrients and total calories from competitive foods to the daily diets of school-age children and adolescents. Nutrition Standards for Foods in Schools offers both reviews and recommendations about appropriate nutrition standards and guidance for the sale, content, and consumption of foods and beverages at school, with attention given to foods and beverages offered in competition with federally reimbursable meals and snacks. It is sure to be an invaluable resource to parents, federal and state government agencies, educators and schools, health care professionals, food manufacturers, industry trade groups, media, and those involved in consumer advocacy.

Redesigning the Process for Establishing the Dietary Guidelines for Americans
Redesigning the Process for Establishing the Dietary Guidelines for Americans

Author: National Academies of Sciences, Engineering, and Medicine

Publisher: National Academies Press

Published: 2017-12-16

Total Pages: 287

ISBN-13: 030946482X

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What foods should Americans eat to promote their health, and in what amounts? What is the scientific evidence that supports specific recommendations for dietary intake to reduce the risk of multifactorial chronic disease? These questions are critically important because dietary intake has been recognized to have a role as a key determinant of health. As the primary federal source of consistent, evidence-based information on dietary practices for optimal nutrition, the Dietary Guidelines for Americans (DGA) have the promise to empower Americans to make informed decisions about what and how much they eat to improve health and reduce the risk of chronic disease. The adoption and widespread translation of the DGA requires that they be universally viewed as valid, evidence-based, and free of bias and conflicts of interest to the extent possible. However, this has not routinely been the case. A first short report meant to inform the 2020 review cycle explored how the advisory committee selection process can be improved to provide more transparency, eliminate bias, and include committee members with a range of viewpoints. This second and final report recommends changes to the DGA process to reduce and manage sources of bias and conflicts of interest, improve timely opportunities for engagement by all interested parties, enhance transparency, and strengthen the science base of the process.

Providing Healthy and Safe Foods As We Age
Providing Healthy and Safe Foods As We Age

Author: Institute of Medicine

Publisher: National Academies Press

Published: 2010-11-29

Total Pages: 192

ISBN-13: 0309158834

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Does a longer life mean a healthier life? The number of adults over 65 in the United States is growing, but many may not be aware that they are at greater risk from foodborne diseases and their nutritional needs change as they age. The IOM's Food Forum held a workshop October 29-30, 2009, to discuss food safety and nutrition concerns for older adults.

Dietary Guidelines for Americans 2015-2020
Dietary Guidelines for Americans 2015-2020

Author: HHS, Office of Disease Prevention and Health Promotion (U.S.)

Publisher: Government Printing Office

Published: 2015-12-31

Total Pages: 195

ISBN-13: 0160934656

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Learn more about how health nutrition experts can help you make the correct food choices for a healthy lifestyle The eighth edition of the Dietary Guidelines is designed for professionals to help all individuals, ages 2 years-old and above, and their families to consume a healthy, nutritionally adequate diet. The 2015-2020 edition provides five overarching Guidelines that encourage: healthy eating patterns recognize that individuals will need to make shifts in their food and beverage choices to achieve a healthy pattern acknowledge that all segments of our society have a role to play in supporting healthy choices provides a healthy framework in which individuals can enjoy foods that meet their personal, cultural and traditional preferences within their food budget This guidance can help you choose a healthy diet and focus on preventing the diet-related chronic diseases that continue to impact American populations. It is also intended to help you to improve and maintain overall health for disease prevention. **NOTE: This printed edition contains a minor typographical error within the Appendix. The Errata Sheet describing the errors can be found by clicking here. This same errata sheet can be used for the digital formats of this product available for free. Health professionals, including physicians, nutritionists, dietary counselors, nurses, hospitality meal planners, health policymakers, and beneficiaries of the USDA National School Lunch and School Breakfast program and their administrators may find these guidelines most useful. American consumers can also use this information to help make helathy food choices for themselves and their families.

Front-of-Package Nutrition Rating Systems and Symbols
Front-of-Package Nutrition Rating Systems and Symbols

Author: Institute of Medicine

Publisher: National Academies Press

Published: 2012-01-30

Total Pages: 180

ISBN-13: 0309218233

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During the past decade, tremendous growth has occurred in the use of nutrition symbols and rating systems designed to summarize key nutritional aspects and characteristics of food products. These symbols and the systems that underlie them have become known as front-of-package (FOP) nutrition rating systems and symbols, even though the symbols themselves can be found anywhere on the front of a food package or on a retail shelf tag. Though not regulated and inconsistent in format, content, and criteria, FOP systems and symbols have the potential to provide useful guidance to consumers as well as maximize effectiveness. As a result, Congress directed the Centers for Disease Control and Prevention (CDC) to undertake a study with the Institute of Medicine (IOM) to examine and provide recommendations regarding FOP nutrition rating systems and symbols. The study was completed in two phases. Phase I focused primarily on the nutrition criteria underlying FOP systems. Phase II builds on the results of Phase I while focusing on aspects related to consumer understanding and behavior related to the development of a standardized FOP system. Front-of-Package Nutrition Rating Systems and Symbols focuses on Phase II of the study. The report addresses the potential benefits of a single, standardized front-label food guidance system regulated by the Food and Drug Administration, assesses which icons are most effective with consumer audiences, and considers the systems/icons that best promote health and how to maximize their use.

Improving America's Diet and Health
Improving America's Diet and Health

Author: Institute of Medicine

Publisher: National Academies Press

Published: 1991-01-01

Total Pages: 256

ISBN-13: 0309041392

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Written and organized to be accessible to a wide range of readers, Improving America's Diet and Health explores how Americans can be persuaded to adopt healthier eating habits. Moving well beyond the "pamphlet and public service announcement" approach to dietary change, this volume investigates current eating patterns in this country, consumers' beliefs and attitudes about food and nutrition, the theory and practice of promoting healthy behaviors, and needs for further research. The core of the volume consists of strategies and actions targeted to sectors of societyâ€"government, the private sector, the health professions, the education communityâ€"that have special responsibilities for encouraging and enabling consumers to eat better. These recommendations form the basis for three principal strategies necessary to further the implementation of dietary recommendations in the United States.

Dietary Guidelines for Americans, 2005
Dietary Guidelines for Americans, 2005

Author: United States. Department of Health and Human Services

Publisher: Government Printing Office

Published: 2005

Total Pages: 0

ISBN-13: 9780160723988

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"This document is based on the recommendations put forward by the Dietary Guidelines Advisory Committee"--Message from the Secretaries.

Nutrition Standards and Meal Requirements for National School Lunch and Breakfast Programs
Nutrition Standards and Meal Requirements for National School Lunch and Breakfast Programs

Author: Institute of Medicine

Publisher: National Academies Press

Published: 2009-01-15

Total Pages: 192

ISBN-13: 0309127955

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The National School Breakfast Program feeds 10 million children each day, and the National School Lunch Program feeds more than 30 million students. Yet the national nutrition standards and meal requirements for these meals were created more than a decade ago, making them out of step with recent guidance about children's diets. With so many children receiving as much as 50 percent of their daily caloric intake from school meals, it is vital for schools to provide nutritious food alongside the best possible education for the success of their students. At the request of U.S. Department of Agriculture (USDA), the Institute of Medicine assembled a committee to recommend updates and revisions to the school lunch and breakfast programs. The first part of the committee's work is reflected in the December 2008 IOM report Nutrition Standards and Meal Requirements for National School Lunch and Breakfast Programs: Phase I. Proposed Approach for Recommending Revisions. Phase II of the report is expected in Fall 2009. This first report provides information about the committee's approach as it reviews the school lunch and breakfast programs. In the report's second part, the committee will share its findings and recommendations to bring these meals more in line with today's dietary guidelines. The committee welcomes public comments about its intended approach. An open forum will be held January 28, 2009 in Washington, DC to receive input from the public. Please go to http://www.iom.edu/fnb/schoolmeals for details or email [email protected] with any input.

Nutrition guidelines and standards for school meals
Nutrition guidelines and standards for school meals

Author: Food and Agriculture Organization of the United Nations

Publisher: Food & Agriculture Org.

Published: 2019-01-11

Total Pages: 110

ISBN-13: 9251311838

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Setting nutrition guidelines and standards has been recommended internationally to ensure that school meals are in line with children’s nutrition needs and adequate to their context. This report provides a descriptive overview of the situation of school meal nutrition guidelines and standards in 33 low and middle-income countries as reported through a global survey. The report identifies key aspects to consider for stakeholders who are planning to develop or update their guidelines and standards in the context of school meal programmes.