Designing Foods:

Animal Product Options in the Marketplace

Status: Available Now

Size: 384 pages, 7 x 10

Publication Year:1988

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PAPERBACK ISBN-10: 0-309-03795-6 ISBN-13: 978-0-309-03795-2	$29.95	Add to Cart
HARDBACK ISBN-10: 0-309-03798-0 ISBN-13: 978-0-309-03798-3	$39.95	Add to Cart

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Authors:
Committee on Technological Options to Improve the Nutritional Attributes of Animal Products, National Research Council
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This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and ...
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Table of Contents
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Front Matter	i-xvi
Executive Summary	1-8	(skim)
1 Data Sources, Key Nutrients, and Selection of Targets for Change	9-17	(skim)
2 Current Trends in Consumption of Animal Products	18-44	(skim)
3 Target Levels and Current Dietary Patterns	45-62	(skim)
4 Consumer Concerns and Animal Product Options	63-97	(skim)
5 Policies Affecting the Marketplace	98-114	(skim)
6 Existing Technological Options and Future Research Needs	115-132	(skim)
Appendix	133-134	(skim)
Biology of Growth	135-183	(skim)
Hormonal Regulation of Growth	184-241	(skim)
Assessing Body Composition	242-277	(skim)
Production and Processing Options to Alter Composition	278-331	(skim)
Policy	332-356	(skim)
Index	357-368	(skim)

Description

This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.

Authoring Organizations

Board on Agriculture (BOA)

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