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1.
J AOAC Int ; 103(1): 1, 2020 Jan 01.
Article in English | MEDLINE | ID: mdl-33241315

Subject(s)
Dietary Fiber
2.
Adv Nutr ; 3(4): 536-48, 2012 Jul 01.
Article in English | MEDLINE | ID: mdl-22797990

ABSTRACT

This paper, based on the symposium "Is 'Processed' a Four-Letter Word? The Role of Processed Foods in Achieving Dietary Guidelines and Nutrient Recommendations in the U.S." describes ongoing efforts and challenges at the nutrition-food science interface and public health; addresses misinformation about processed foods by showing that processed fruits and vegetables made important dietary contributions (e.g., fiber, folate, potassium, vitamins A and C) to nutrient intake among NHANES 2003-2006 participants, that major sources of vitamins (except vitamin K) were provided by enrichment and fortification and that enrichment and fortification helped decrease the percentage of the population below the Estimated Average Requirement for vitamin A, thiamin, folate, and iron; describes how negative consumer perceptions and consumer confusion about processed foods led to the development of science-based information on food processing and technology that aligns with health objectives; and examines challenges and opportunities faced by food scientists who must balance consumer preferences, federal regulations, and issues surrounding food safety, cost, unintended consequences, and sustainability when developing healthful foods that align with dietary guidelines.


Subject(s)
Food Handling , Food Technology , Food , Nutrition Policy , Adult , Child , Folic Acid/administration & dosage , Food, Fortified , Health Knowledge, Attitudes, Practice , Humans , Iron, Dietary/administration & dosage , Nutritional Requirements , Public Health , Thiamine/administration & dosage , United States , Vitamin A/administration & dosage
3.
Nutr Rev ; 67 Suppl 1: S102-6, 2009 May.
Article in English | MEDLINE | ID: mdl-19453661

ABSTRACT

In many parts of the world, food companies, consumers, and governments are re-examining the provision of nutrition information on food labels. It is important that the nutrition information provided be appropriate and understandable to the consumer and that it impact food-choice behaviors. Potentially, food labeling represents a valuable tool to help consumers make informed decisions about their diet and lifestyle. Food information organizations worldwide have been following consumer trends in the use of this information as well as consumer attitudes about food, nutrition, and health. This paper summarizes a workshop that examined consumer attitudes gathered regionally with the aim of establishing commonalities and differences.


Subject(s)
Food Labeling/standards , Health Behavior , Health Knowledge, Attitudes, Practice , Nutrition Policy , Nutritional Sciences/education , Asia , Attitude to Health , Canada , Choice Behavior , Community Participation , Europe , Food Packaging , Humans , United States
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