Dwyer J.T.,Tufts Medical School |
Dwyer J.T.,Frances Stern Nutrition Center |
Woteki C.,Education and Economics |
Bailey R.,U.S. National Institutes of Health |
And 7 more authors.
Nutrition Reviews | Year: 2014
This article reviews the current landscape regarding food fortification in the United States; the content is based on a workshop sponsored by the North American Branch of the International Life Sciences Institute. Fortification of the food supply with vitamins and minerals is a public health strategy to enhance nutrient intakes of the population without increasing caloric intake. Many individuals in the United States would not achieve recommended micronutrient intakes without fortification of the food supply. The achievement and maintenance of a desirable level of nutritional quality in the nation's food supply is, thus, an important public health objective. While the addition of nutrients to foods can help maintain and improve the overall nutritional quality of diets, indiscriminate fortification of foods could result in overfortification or underfortification in the food supply and nutrient imbalances in the diets of individuals. Any changes in food fortification policy for micronutrients must be considered within the context of the impact they will have on all segments of the population and of food technology and safety applications and their limitations. This article discusses and evaluates the value of fortification, the success of current fortification efforts, and the future role of fortification in preventing or reversing nutrient inadequacies. © 2014 International Life Sciences Institute. Source
Benson A.P.,International Food Information Council
Food Control | Year: 2011
Today, in the twenty first century, the food supply chain is increasingly global in nature and relies on a complex system involving farmers, growers, ingredients suppliers, food processors, food distributors, food importers, and food retailers in many different regions of the world. To achieve safety of food from farm to fork, and to reduce the frequency, impact and severity of foodborne illness outbreaks, there have to be effective working partnerships and cooperation throughout the entire food chain. However, the delivery of safe food depends on the chain's weakest link, since this is where problems are most likely to occur. This paper addresses the importance of key elements in crisis planning, crisis preparedness and crisis management, which are summarized in key recommendations for effective risk communication during food incidents for all key stakeholders. © 2010 Elsevier Ltd. Source
Dwyer J.T.,Tufts University |
Dwyer J.T.,U.S. National Institutes of Health |
Fulgoni III V.L.,LLC Battle Creek |
Clemens R.A.,E. T. Horn La |
And 3 more authors.
Advances in Nutrition | Year: 2012
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. © 2012 American Society for Nutrition. Source
David B.,International Food Information Council |
Loving L.,Food Ingredient and Technology Communications
Food Science and Technology | Year: 2011
Consumer perceptions of food technology are discussed and some recommendations for communicating its benefits are offered. Many consumers have traditionally been reluctant to adopt technology in food production because they lack important information about the technologies and their benefits. The International Food Information Council (IFIC) Foundation provides food, agriculture, nutrition and health, and other professionals and communicators with information and tools to communicate the facts about modern food production, food processing and processed foods, and to guide consumers to make the best food choices for their overall health and life-styles. Research conducted on Consumer Perceptions of Food Technology by IFIC has found that when consumers are provided with information about functions and potential benefits of a particular technology. Source
International Food Infromation Counsel Foundation and International Food Information Council | Date: 1989-08-01
A NEWSLETTER ABOUT FOOD SAFETY AND NUTRITION.