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OCR for page 229
Index
Accessibility theory, 54
Administration on Aging, 123
Adolescents, 36, 37, 47, 6065, 95, 108, 195
Advertising, 4, 8, 12, 25-26, 36, 39~0, 53,
144, 156, 159, 185
child-focused, 188, 204-205, 225
fish, 153-154
fruit and vegetable marketing, 147-149
public service announcements, 26,
205, 206
regulation, 188-190, 204, 225
tax on, 204
Age factors, 47, 211
dietary guidelines, general, 86, 91, 107
Agency coordination, 8, 117-119, 124,
136, 218
Alcoholic beverages, 88, 103-104, 204,
206, 216-217
American Academy of Pediatrics, 109, 199
American Cancer Society, 22, 193, 202
American Culinary Federation Educa-
tional Institute, 161
American Dietetic Association, 97, 123,
199-200, 205
American Heart Association, 2, 21, 22,
189-190, 193, 202
American Home Economics Association,
199-200
American Institute of Nutrition, 199-200
American Public Health Association,
180, 199-200
229
Associations, see Professional associa-
tions; Voluntary organizations
and activities
Attitudes and beliefs, 4, 5, 9, 22, 33, 40,
41, 47-49, 141-142, 143-144
change, 72, 74-75, 211
toward fats, 41, 48, 49, 50
of professionals, 26
public opinion, 6, 47-49, 168
research, 212
theories, 33, 50-58, 60-61, 211, 225-226
see also Preferences
Awards and prizes, 145, 162, 176
Behavioral factors, see Eating behavior;
Risk factors
Beliefs, see Attitudes and beliefs
Beverages, 39, 46, 90
alcoholic, 88, 103-104, 204, 206, 216-
217
Breeding methods, 151, 153
Bureau of Prisons, 134
Cafeterias, see Restaurants and
cafeterias
Calcium, 95-96, 107-108, 216, 217
California, 64, 67, 99, 120, 204
Cancer
American Cancer Society, 22, 193
chemical toxins and, 23-24
fats and, 48, 101
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230
obesity, 103
protein and, 101
Carbohydrates, 85-86, 98-99, 215
Cardiovascular disease, 48, 52, 63, 67
68, 69, 98, 103, 124, 176
Center for Science in the Public
Interest, 202
Certification, see Licenses and permits
Cheese, 95, 107, 186-187, 189
Chemical toxins, 23-24, 59, 149, 154, 170
Children, 7, 12, 219
adolescents, 36, 37, 47, 64-65, 95, 108, 195
advertising aimed at, 188, 204-205, 225
calcium, 107-108
carbohydrate consumption, 99
child-care programs, 12, 198-200, 224
cholesterol, 146-147
computer diet analysis, individuals,
197-198, 224
eating behavior, 14, 64-65
family influences, 36,37, 63, 71,198, 199
fluoride, 109, 216, 217
iron, 217
mass media, 15, 59, 188, 204-205, 225
peer influence, 63, 64-65, 72
preference behavior, 35, 36-37
special needs, 84, 91, 126
Special Supplemental Food
Program for Women, Infants,
and Children, 122, 148
standards, 12, 198, 199-200, 224
task forces, 198-200, 224
see also Elementary and secondary
education
Cholesterol, 20, 41, 49, 62, 68, 98, 155, 186, 188
ethnic cuisines, 86
dietary guidelines, 85, 86, 91, 92, 95,
97, 120, 216, 217
hypercholesterolemia, 178
National Cholesterol Education
Program, 20, 113, 178
standards, 146-147
state government intervention, 120
Colleges, see Universities and colleges
Commodity Donation Programs, 127
Communication/persuasion model, 50, 60-61
Community-based programs, 12, 26,
72-74, 112, 200, 225
child-care programs, 12, 198-200, 224
education, 15, 68-69, 71-74, 90, 127,
172, 184, 198-200, 202-203, 206
federal cooperation with, 113-114,
119, 121
INDEX
Finland, 63, 68
food services, 161-162
health professionals, role, 13, 170,
172, 179, 180, 203, 225
health promotion, 15, 63, 67, 68, 69,
70,71, 198-199
mass media, 71, 156, 184, 200, 202,
203, 206, 207, 225
Stanford studies, 63, 67, 68, 69, 70, 71
Computers and computer science
data banks, 200, 201-202, 225
diet analysis, individuals, 197-198, 224
Consumer Reports, 202
Consumers and consumption, 185
acquisition environment, 3-4, 25, 27;
see also Food supply
attitudes, 4, 5, 9, 22, 26, 33, 40, 41,
47-49, 50-58, 60-61,72, 74-75,
142-143, 143-144, 187, 211, 212
calcium, data, 107
data, general, 4, 42-47, 105
eggs, data, 43, 44, 154-155
fats, data, 44, 71, 89, 90-98, 103, 158
fats, reduction in consumption, 71,
89, 90-98, 103, 178, 215
fish, data, 44, 154
fruits and vegetables, data, 43, 45,
46, 158
grains and legumes, data, 45, 46, 102,
149
long-term trend surveys, 21, 35-36,
47-49, 210-211, 225
manuals for, 97, 200-201, 224
meat, 44, 158
milk products, 44
public opinion, 6, 47-49, 168
research on, 9, 47~8, 65-66, 116, 151,
155, 157, 158, 201-202, 203, 205,212
restaurant use, 158
salt, data, 105
see also Public information; Recom
mended Dietary Allowances
Continuing Surveys of Food Intake by
Individuals, 42
Cooperative Extension Service, 90,
125-126, 193, 174, 192, 206
Correctional institutions, 131, 134
Costs and cost analysis, 28-29, 113
food assistance programs, 122
diseases, 168-169, 179
educational interventions, 71, 72-73,
145, 196, 224
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INDEX
private sector, general, 142, 145, 149,
159, 179
research, 9, 16, 17, 143, 181, 210,
212-213, 226
see also Prices
Culinary Institute of America, 161
Cultural influences, 36, 41, 121, 125, 126, 211
ethnic cuisines, 86, 124, 211
Dairy products, see Milk and milk
products
Data banks, 200, 201-202, 225
Demography, 47
educational attainment, 5, 23, 60
see also Age factors; Minority
groups; Sex differences; Socio-
economic status
Department of Agriculture, 2, 20, 117
Child and Adult Care Food Pro-
gram, 199-200, 224
Cooperative Extension Service, 90,
125-126, 193, 174, 192, 206
educational efforts, 12, 125, 195, 196-
197, 201
food assistance programs, 121, 122-
123, 126-127
food supply data, 42
dietary guidelines, 2, 19, 20-21, 87,
113, 117, 118, 122-123, 133, 180, 218
interagency coordination, 117-119,
124, 136
labeling, 128, 190
meat grading, 151-152
Nutrition Education and Training
Program, 12, 125, 196-197, 224
poultry grading, 153
price supports, 129, 219
regulations, 93, 121-123, 128, 130,
186, 190, 219
research, 135-136, 220
Department of Commerce, 153-154
Department of Defense, 133-134, 136, 220
Department of Health and Human
Services, 2, 117
dietary guidelines, 2, 19, 20-21, 113-
114, 117, 118, 123-124, 133, 180, 218
elderly persons, 123-124
food assistance programs, 121, 124, 125
interagency coordination, 117-119,
124, 136
regulations, 123-124, 218
research, 135-136, 162, 204, 220
see also specific constituent agencies
231
Department of Veterans Affairs, 8, 16,
118, 132-133, 136, 220
Designing Foods, 130
Diabetes, 97, 103, 124
Diet and Health: Implications for Reducing
Chronic Disease Risk, 1, 2, 6, 19, 20,
84-86, 177, 211, 215-216
Diets, healthful, 29
Dietary guidelines, general, 19, 23, 84-109
Dietary Guidelines for Americans, 2, 20,
21, 113, 118, 133, 180, 217
Dietitians, see Nutritionists and
dietitians
Diseases and disorders, 1, 2, 5, 17, 136,
140, 168
cancer, 22, 23-24, 48, 101, 103, 193
cardiovascular disease, 48, 52, 63,
67-68, 69, 98, 103, 124, 176
cost of, 168-169, 179
diabetes, 97, 103, 124
diet and, evidence, 19, 22-23, 60-62
hypertension, 48, 49, 68, 103, 104,
124, 178
minority groups, 22-23
nutrient deficiency, 18, 22, 84, 124
obesity, 1, 18, 23, 61, 97, 102-103, 124
research, 223
see also Risk factors
Eating behavior, 1, 3, 4, 5, 26, 33-42, 33- 75
children, 14, 64-65
cultural influences, 36, 41, 121, 125,
126, 211
historical perspectives, 42~7
knowledge and, 14, 16, 22, 40, 47-49,
53-58, 61-62, 190-191
long-term, 21, 35-36, 47-49, 210-211, 225
professional training on, 171
research, 8, 9, 16, 210-211
social influences, general 5, 6, 23-25,
34, 35-39, 55-75, 71-73, 211
theories, 50-58
see also Preferences
Economic factors, 113
advertising, 39, 204
competition, 141-142
food selection, 38, 46-47, 86, 113, 211
food service establishments, 158
food supply/demand, 185, 186
see also Costs and cost analysis;
Financial factors; Prices; Poverty;
Socioeconomic status
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232
Education, 3, 4, 12, 25-26, 69-74, 184-207
Agriculture Department, general, 12,
125, 195, 196-197, 201
community-based, 15, 68-69, 71-74, 90,
127, 172, 184, 198-200, 202-203, 206
cost factors, 71, 72-73, 145, 196, 224
evaluation of, 70, 75, 125, 179
health care professionals, 169, 170, 179
health educators, 174, 196
knowledge versus behavior, 14, 16, 22,
40, 47-49, 53-58, 61-62, 190-191
legislation, 27, 223-224
military personnel, 133
national, 178, 196-197, 202
private sector, 27, 144-146, 156-157, 202
research, 201-202, 203, 205, 212, 223
in restaurants, 14, 15, 65-66
risk factors, general, 71, 195, 203,
204, 206, 211
small-group, 62, 68, 69-70
social learning model, 55-56, 60-61, 62, 72
work-site food services, 14, 15, 60,
65, 66-67, 162, 203
see also Elementary and secondary
education; Nutritionists and diet-
itians; Public information;
Universities and colleges
Educational materials, 27, 62, 67-68,
121, 144, 193, 200, 222, 223
point-of-purchase, 146, 156-157,
159-160, 162, 201, 203, 221
see also Publications
Eggs, 43, 44, 92, 87, 154-155
Elderly persons, 7, 47, 123-124, 219
Elementary and secondary education,
1, 4, 11, 12, 14, 26, 60, 184, 192,
194-196, 197-198, 223
adolescents, programs for, 64-65, 195
home economics, 174, 195
institutional food service, 7, 16, 66,
113, 120, 121-122, 196-197, 203
Nutrition Education and Training
Program, 12, 125, 196-197, 224
parental involvement, 71
private sector role, 27, 194
teacher education, 12, 125, 196, 223-224
Employee programs, 163
see also Work-site food services
Evaluation, 133, 135
educational interventions, 70, 75,
125, 179
nutritional monitoring, 179
INDEX
Exercise, 87, 102-103, 216
Expanded Food and Nutrition Educa-
tion Program, 125-126
Family influences, 36, 37, 63, 71, 198, 199
Fast foods, 46, 90, 106, 158, 160
snack foods, 46, 96-97
Fats
consumer attitudes, 41, 48, 49, 50
consumption data, 44, 71, 89, 90-
98, 103, 158
dietary guidelines, 2, 4, 19, 20, 85,
86, 88, 90-98, 103, 120, 216, 217
ethnic cuisines, 86, 124
fast foods, 90
federal food assistance, 126-127
milk products, 129, 150-151
poultry as other meats, 46, 94
reduction in processed foods, 3, 9,
39, 40, 48, 49, 95-96, 143, 146-147,
151-152, 153, 155, 157, 160, 187
reduction in consumption, 71, 89,
90-98, 103, 178, 215
standards, 146-147
state government intervention, 120
Federal Bureau of Prisons, 134
Federal government, 1, 7, 13, 112-113,
114-136, 218-219
community-based action, coopera-
tion with, 113-114, 119, 121
contract procurement, food services,
127, 134-135
historical perspectives, 18-21
institutional food services, 7-8, 16,
114-115, 130-135, 220
interagency coordination, 8, 117-119,
124, 136, 218
labeling, 127-128, 186-187, 188-189, 219
price controls and supports, 8, 29,
126, 129, 219, 221
private sector cooperation, general, 7,
114, 116, 117, 119, 122, 143, 144,
148, 151, 153, 169
publications, 90; see also specific
publications
regulations, 93, 121-124, 128-130,
133-134, 185-186, 218-219
research, general role in, 8, 117, 120,
129, 130, 132, 133, 135-136, 201-
202, 212, 220
states, cooperation with, 112, 113-114,
117, 119-120, 121, 125
OCR for page 233
INDEX
surplus food distribution, 13, 218-219
technical assistance, 27, 28, 117, 122,
123, 135
see also specific departments and agencies
Federal Trade Commission, 128, 185, 188
"Feeling Good," 207
Fiber content, 9, 144-145
Financial factors, 28
awards and prizes, 145, 162, 176
health professionals, 10-11
mass media, 15
private sector incentives, 24, 179
see also Costs and cost analysis; Prices
Fish and seafood, 38, 44, 88, 93, 94, 149,
153-154
5 A Day For Better Health, 204
Fluoride, 109, 216, 217
Food and Drug Administration, 48-49,
59, 118, 143, 185
fortified products, 155, 163.nl
labeling, 128-129, 186-187, 188-189, 190
milk fat, 150-151
RDAs, 108-109
research, 201-202
standards waivers, low-fat foods, 147, 151
Food and Nutrition Board, 21, 145, 172,
180, 187
Food assistance programs, 119, 120, 121-
123, 124-127, 218, 219
School Lunch Program, 7, 121-122
Food Distribution Program on Indian
Reservations, 124
Food industry, 27, 28, 140-163
educational materials, 194
fat reduction in processed foods, 3, 9,
39, 40, 48, 49, 95-96, 143, 146-147,
151-152, 153, 155, 157, 160, 187
fortified products, 116, 151, 155-156
frozen foods, 86, 94, 105, 186
government contractors, 127, 134-135
packaging and containers, 40, 86, 95,
105-106, 133
processed foods, 3, 9, 15, 16, 27, 28,
105-106, 143, 145, 147, 155, 195,
211-212, 226
professional training, 14, 123, 125,
132, 159, 161
research, 3, 9, 15, 16, 143, 147, 155,
181, 211-212, 226
snack foods, 46, 96-97
supplements, dietary, 108-109, 116, 170, 216
trade/industry organizations, 145,
153, 157-159, 161, 181
233
see also Food Marketing Institute;
Institutional food services;
Labeling; Regulations; Restau-
rants and cafeterias; Super-
markets; Work-site food services
Food Label Education Coalition, 145
Food Marketing Institute, 47, 141-142,
143, 145, 146, 156-157
Food preparation, 89, 93, 224
personnel education, 14, 123, 125,
132, 159, 161, 162
restaurants, 25, 89-90, 158
Food Stamp Program, 7, 122-123, 124-125
Food supply, 15-16, 25, 27, 28, 40, 146,
155, 186, 226
access to, 86, 116, 185, 186
alteration, 3, 25, 42, 50
cultural factors, 36, 41, 121, 125, 126, 211
see also Food assistance programs
Foods
health promoting, 29
nutritionally desirable, 29
Fortified products, 116, 151, 155 156
4-H Program, 126
Frozen foods, 86, 94, 105, 186
Fruits and vegetables
consumption data, 43, 45, 46, 158
dietary guidelines, 20, 23, 85-86, 88,
90, 98-100, 108, 215
pesticide residues, 23-24, 149
private sector role, 147-149
restaurants, 159
Gender differences, see Sex differences
General Accounting Office, 124-125,
186-187
General Services Administration, 16, 13~135
Geographic factors, 16, 211
Indian reservations, 124
neighborhood stores, 86
regional, 67-68, 149, 154, 203, 225
rural areas, 16, 158
urban areas, 16
Giant Foods, Inc., 156, 202
Government role, 7-8, 13, 27, 112-136,
218-220
bureaucracy, 113
multiple intervention approach, 112,
113-114
professionals, relations' wish, 170,
179-180, 192-193
as role models, 24
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234
see also Federal government; Food
assistance programs; Policy is-
sues; Regulations; Standards;
State government
Grains and legumes
availability, 40, 86
breads, 20, 100, 102
consumption data, 45, 46, 102, 149
dietary guidelines, 20, 85, 88, 96, 99,
100, 102
federal food assistance, 126-127
private sector role, 149
promotion of, 144-145, 149, 204-295
Health belief model, 54
Health educators, 174, 196
see also Nutritionists and dietitians
Health professionals, 9-11, 13-14, 24, 84,
90, 120, 127, 168-181, 193, 199, 221-223
community-based programs, role in,
13, 170, 172, 179, 180, 203, 225
federal agency employees, 132
health educators, 174, 196
health promotion, 10-11, 12, 148,
149, 169-170, 179, 222
insurance, 179
legislation, 170, 180, 199-200, 222
licensing, 10, 177-178, 222
nurses, 173-174
physicians, 169, 170, 172-173, 177
private sector cooperation, 144, 162, 169
regulations, role in, 13-14, 222
research role, 10, 170, 180-181
as role models, 24, 170, 179, 180
see also Nutritionists and diet-
itians; Professional education
Health promotion, 1, 3, 5
community-based, 15, 63, 67, 68,
69,70, 71, 198-199
government role, general, 8, 13, 115, 120
grains and legumes, 144-145, 149
health professionals, role, 10-11,
12, 148, 149, 169-170, 179, 222
national programs, 29, 113, 178
public sector role, 144-146
restaurants, 60, 159, 200
see also Education; Multiple interven-
tion approach; Public information
Healthy People 2000: National Health
Promotion and Disease Prevention
Objectives, 20, 113-114
Healthy People: the Surgeon General's
Report on Health Promotion, 19
INDEX
Heart disease, see Cardiovascular
disease
Henry J. Kaiser Family Foundation,
178, 204
Home economics, 174, 195
Human Nutrition Information Service, 90
Hypertension, 48, 49, 68, 103, 104, 124,178
Ice cream, 95
Imports, 23, 120, 219
Indian Health Services, 125
Individual factors, 42, 71, 85
freedom of choice, 114-115, 131, 190
inter-individual differences, 87
leadership, 63, 179, 192, 205, 206,
222, 225
role models, 24, 27, 170, 180
see also Attitudes and beliefs;
Eating behavior; Preferences
Institute of Food Technologists, 205
Institutional food services, 9, 16, 158,
161-162
child-care programs, 12, 198-200, 224
correctional institutions, 131, 134
federal, 7-8, 16, 114-115, 130-135, 220
governmental, general, 27
military personnel, 133-134, 220
personnel training, 171-172
schools, 7, 16, 66, 113, 120, 121-122,
196-197, 203
see also Work-site food services
Institutional Meat Purchase
Specifications, 130
Interagency Committee on Human
Nutrition Research, 117-118
Interdisciplinary approach, see
Multidisciplinary approach
International perspectives, 19, 118
imports, 23, 120, 219
Iron, 217
Kellogg Company, 144-145
Labeling, 7, 13, 14, 27, 89, 119, 143,
145, 146-147, 189-191, 221
Agriculture Department, 128, 190
federal role, 127-128, 186-187, 188
189, 219
"health" foods, 189-190
identity and grading, 9, 13, 27, 93,
127, 128-130, 146-147, 151-152,
153, 219, 221
supermarket shelf labeling, 156
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INDEX
Laws, see Legislation
Leadership, 63, 179, 192, 206, 222, 225
media spokespeople, 205
Legal issues
freedom of choice, 114-115, 131, 190
see also Regulations; Standards
Legislation, 1, 7, 13, 119-120, 127-130,
218, 219
Child Care Development and
Improvement bills, 199
educational, 27, 223-224
farm bill, 120
health professionals, role, 170, 180,
199-200, 222
state, 27, 119, 120, 223-224
Legumes, see Grains and legumes
Licenses and permits, health profes-
sionals, 10, 177-178, 222
Literacy, 60
Local activities, see Community-based
programs
Low-calorie/low-fat foods, 3, 9, 39, 40,
48, 49, 95-96, 143, 146-147, 151-
152, 153, 156, 157, 160, 187
Low-Cost Food Plan, 123
Lung diseases, 22, 48, 156, 176
Marketing, 186, 204, 225
cereals and grains, 144 145, 149, 204, 205
consumer research, 9, 47~8, 65-66, 116,
151, 155, 157, 158, 201-202, 203, 205
fish, 153-154
Food Marketing Institute, 47, 141-
142, 143, 145, 146, 156-157
fortified products, 155-156, 163.nl
fruits and vegetables, 147-148
meat, 151
milk products, 150
regional, 149, 154
see also Advertising; Labeling
Mass media, 4, 12, 14-15, 27, 58-60,
63,67-68, 203-207, 225
children, 15, 59, 188, 204-205, 225
community-based, 71, 156, 184, 200,
202, 203, 206, 207, 225
evaluation of, 70
food preference influences, 36
fruit and vegetable marketing, 147-148
health care professionals, role, 179,203
historical perspective, 206
minority groups, 15, 60
national programs, 67-68
235
negative influences, 23-24, 53
public service announcements, 26,
205, 206
regional factors, 67-68
research on, 67-68, 147, 211
spokespeople, 205
task forces, 207, 225
see also Advertising; Publications
Meat and meat products
animal products, nutritional at-
tributes, 130, 219
consumption data, 44, 158
dietary guidelines, 85, 88, 89, 92,
93-94, 98, 101-102
historical perspective, 42-43, 36
labeling, 189
organ meats, 94
price, 38, 46, 151
standards, 27, 129-130, 147, 151-153
see also Fats; Poultry
Meat Nutri-Facts, 157
Media, see Mass media
Men, 99, 107
Microwave ovens, 40, 89, 97
Military personnel, 133-134, 220
veterans, 8, 16, 118, 132-133, 136, 220
Milk and milk products, 44
cheese, 95, 107, 186-187, 189
dietary guidelines, 85, 86, 88,.92, 94-
95, 98, 102, 107-108
fats in, 129, 150-151
food aid programs, 121-122
Food and Drug Administration, 150-151
historical perspective, 43
ice cream, 95
private sector role, 150-151
price supports, 129, 150-151
standards, 121-122, 151
yogurt, 95, 107, 190
Minerals, 108-109, 116
see also Calcium; Floride; Iron
Minnesota Heart Health Program, 65, 69
Minority groups
blacks, 23
ethnic cuisines, 86, 124, 211
Hispanics, 23
mass media, 15, 60
Native Americans, 7, 23, 124-125
nutrition-related diseases, 22-23
Moderate-Cost Food Plan, 123
Multidisciplinary approach
child-care programs, 198-200, 224
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236
public education, 12
task forces, 198-200, 207, 223, 224, 225
Multiple intervention approach, 72-75
government role, 112, 113-114
health professionals, 169-170, 179
Stanford community-based study, 63,
67, 68, 69, 70, 71
National Agricultural Library, 195
National Cancer Institute, 2, 21, 59
cooperation with private sector, 144
145, 156
National Cholesterol Education
Program, 20, 113, 178
National Fish and Seafood Promotional
Council, 153
National Food Processors Association, 145
National Heart, Lung, and Blood
Institute, 48, 156, 176
National High Blood Pressure Education
Program, 178
National Institutes of Health, 131
National Nutritional Monitoring System,
8, 136, 220
National programs, 5, 26
leadership, 192-193
education, 178, 196-197, 202
mass media, 67-68
surveys, 8, 42, 47, 136, 220
see also Federal government
National Restaurant Association, 158, 159
Nationwide Food Consumption Surveys, 42
Native Americans, 7, 23, 124-125
Nurses, 173-174
Nutrient Data Bank, 201
Nutrition and Your Health: Dietary
Guidelines for Americans, 19, 20, 217
Nutrition Education and Training
Program, 12, 125, 196-197, 224
Nutritionists and dietitians, 70, 84, 90, 162,
171-172, 180, 191, 192, 193, 195, 222
American Dietetic Association, 97,
123, 199-200, 205
training, general, 123, 171-172
Nuts, 96
Obesity, 1, 18, 23, 61, 97, 102-103, 124
Organ meats, 94
Packaging and containers, 40
canned foods, 86, 95, 105-106
Pawtucket Heart Health Study, 69
INDEX
Peer influence, 63, 64-65, 72
Pesticides, 23-24, 149
Physicians, 169, 170, 172-173, 177
Point-of-purchase information, 146, 156
157, 159-160, 162, 201, 203, 221
Policy issues, general, 7, 26-27, 199, 212,
226
animal products, nutritional
attributes, 130, 219
educational, 200
health professionals, role, 180
inconsistencies, 119
see also Legislation; Regulations;
Standards
Political factors, 87, 113, 131
Poultry, 23, 152-153
dietary guidelines, 88, 92, 93, 94
Poultry Nutri-Facts, 157
Poverty, 22-23, 29.nl, 47, 60, 86, 121,
124, 125-126, 131, 158, 211, 217
fruit and vegetables and, 148
see also Food assistance programs
Preferences, 8, 33, 34-47, 116, 117
children, 35, 36-37
freedom of choice issues, 28, 114-115
historical perspectives, 42-47
taste perception, 34, 35, 36, 187
Pregnancy, 104, 107, 109, 122, 217
Preventive medicine, see Health
promotion
Prices
federal role, 8, 29, 126, 129, 219, 221
food choice and, 38, 46-47, 86, 113, 211
geographic factors, 16
government publications, 119
milk, federal supports for, 129, 150-151
private sector, influence, 9, 29, 146-147
Prisons, see Correctional institutions
Private sector, 1, 8-9, 27, 140-163, 220-221
costs and cost analysis, general, 142,
145, 149, 159, 179
defined, 140
education, cooperation in, 144, 169
elementary and secondary education,
27, 194
federal cooperation with, 7, 114, 116,
117,119,122,143,148,151,153,169
financial incentives, 24, 179
fruits and vegetables, 147-149
grains and legumes, 149
health professionals, cooperation
with, 144, 162, 169
OCR for page 237
INDEX
industry organizations, 145, 153, 157-
159, 161, 181
milk and milk products, 150-151
prices, 9, 29, 146-147
research, 147, 155, 181, 211-212, 226
travel services, 200
see also Food industry; Food Market-
ing Institute; Food supply;
Institutional food services; Volun-
tary organizations and activities
Professional associations, 205
government, relations with, 170,
179-180, 192-193
health care professionals, 97, 109,
123, 179-180, 199-200, 205, 222
industry organizations, 145, 153,
157-159, 161, 181
professional education, 169
promotional campaigns, 12, 148, 149
public information/education, 192-
193, 196, 199-200, 202-203, 205, 225
state-level, 196, 206
see also specific associations
Professional education, 126
food preparation personnel, 14, 123,
125, 132, 159, 161, 162
health care, personnel, 10, 125, 132,
169, 172-174, 175-178, 181, 198,
203, 221-222, 223-224
Nutrition Education and Training
Program, 12, 125, 196-197, 224
nutritionists and dietitians, general,
123, 171-172
teachers, 12, 125, 196, 223-224
Professionals, see Nutritionists and
dietitians; Health professionals
Project LEAN, 178, 204
Promoting Health/Preventing Disease:
Objectives for the Nation, 19
Protein, 85-86, 101-102, 216
Psychological factors, 5, 23, 28-29, 34
theories, 50-58
see also Attitudes and beliefs;
Preferences; Social influences
Publications, 60, 62, 87, 90, 117, 118-
119, 155, 193, 202
consumer manuals, 97, 200-201, 224
point-of-purchase, 146, 156-157,
159-160, 162, 221
see also Educational materials;
specific published reports
Public education, see Elementary and
secondary education
237
Public Health Service, 10, 176, 221
Public information, 1, 4, 5-6, 8, 11-12,
14-15, 24, 25-26, 42, 90, 144-146,
168, 184-207, 223-225
data banks, 200, 201-202, 225
government role, general, 21, 48-49,
114, 125-126, 219
knowledge vs behavior, 14, 16, 22,
40, 47-49, 53-58, 61-62, 190-191
national programs, 29, 113, 178
point-of-purchase, 146, 156-157,
159-160, 162, 201, 203, 221
private sector role, 27, 144-146, 156
157, 169, 202
professional associations, 192-193,
196, 199-200, 202-203, 205, 225
telephone services, 155, 156, 174, 203
work-site food services, 14, 15, 60,
65, 66-67, 162, 203
see also Advertising; Labeling;
Marketing; Mass media
Public opinion, 6, 168
Public sector, see Federal government;
Government role; State goverment
Public service announcements, 26, 205, 206
Public Voice for Food and Health
Policy, 201
Quality control, 135
see also Regulations; Standards
Quantitative guidelines, 20
Recommended Daily Allowances, 191
supplements, 108
Recommended Dietary Allowances, 3,
5- 6, 7, 15, 21, 84-109, 215-217,
220-221, 222
advertising and, 204
information on, general, ll, 197, 200, 201
private sector role, 9, 144-147
research, 16-17
supplements, 216
Regional factors, 158, 225
mass media, 67-68
marketing, 149, 154
professional education, 203
Regulations, 1, 7, 13, 27, 127-130, 200, 219
advertising, 188-190, 204, 225
Agriculture Department, 93, 121
123, 128, 130, 186, 190, 219
childhood nutrition, 12, 188
federal, general, 93, 121-124, 128
130, 133-134, 185-186, 218-219; see
OCR for page 238
238
also Food and Drug Administration
Federal Trade Commission, 128, 185,188
Health and Human Services Depart-
ment, 123-124, 218
health professionals, role, 13-14, 222
imports, 23, 120, 219
military personnel, food services, 133-134
see also Labeling; Licenses and per-
mits; Standards
Research and development, 5, 16-17,
28, 210-213, 225-226
academic, 10, 176
Agriculture Department, 135-136, 220
animal products, nutritional at-
tributes, 130
behavioral, 8, 9, 16, 33, 34-47, 60-75,
210-211, 212, 222-223
consumer, 9, 47-48, 65-66, 116, 151,
155, 157, 158, 201-202, 203, 205, 212
cost analysis, 9, 16, 17, 143, 181, 210,
212-213, 226
diseases, 223
eating behavior, 8, 9, 16, 210-211
educational, 201-202, 203, 205, 212, 223
federal role, general, 8, 117, 120, 129,
130, 132, 133, 135-136, 162, 201-
202, 212, 220
government role, general, 7, 212
Health and Human Services Depart-
ment, 135-136, 162, 204, 220
health professionals, role, 10, 170,
180-181
mass media, 67-68, 147, 211
milk price supports, 129
National Nutritional Monitoring
System, 8, 136, 220
processed foods, 3, 9, 15, 16, 143,
147, 155, 181, 211-212, 226
private sector, general, 147, 155, 181,
211-212, 226
supermarkets, 47~8, 147, 157
work site, 66-67
see also Evaluation; Longitudinal
studies and programs; Theories
Restaurants and cafeterias, 3-4, 16, 89-
90, 158-162
food preparation techniques, 25, 89-
90, 158
health-promoting foods in, 60, 159, 200
nutrition education in, 14, 15, 65-66
see also Fast foods
Risk factors, 3, 5, 17, 85, 98, 101, 140,
168-169
INDEX
alcoholic beverages, 88, 103-104,
204, 206, 216-217
diet analysis, individuals, 197-198, 224
education and, 71, 195, 203, 204,
206, 211
non-dietary, general, 21, 71, 195
public perceptions, 47-49
"sin" tax, 204
smoking, 21, 22, 23, 65, 68, 204
see also Obesity
Role models
governmental, 27
health professionals, 24, 170, 179, 180
leaders as, 63, 179
mass media, 205
Safety, 143-144, 218
Salt, 4, 9, 34, 89, 104-107, 155, 157, 186,
198, 216, 217
fast foods, 90, 160
hypertension and, 49, 104, 124
School food services, see Institutional
food services: schools
School Lunch Program, 7, 121-122
Scientists Institute for Public Information,
205
Seafood, see Fish and seafood
Sex differences, 39, 86, 92, 99
see also Men; Women
Small-group education, 62, 68, 69-70
Snack foods, 46, 96-97
Social influences, 5, 6, 23-25, 34, 35-39,
71-73, 211
cultural, 36, 41, 121, 125, 126, 211
ethnic cuisines, 86, 124, 211
family, 36, 37, 63, 71, 198, 199
leadership, 63, 179, 192, 205, 206, 222,
225
peer influence, 63, 64-65, 72
political factors, 87, 113, 131
professional training on, 171
public opinion, 6, 47-49, 168
support system programs, 62-64, 68
Social learning model, 55-56, 60-61,
62, 72
Society for Nutrition Education, 195, 199-
200
Socioeconomic status, 5, 47, 123, 211
see also Minority groups; Poverty
Sodium, see Salt
Special diets, 84, 97, 219
Special Supplemental Food Program for Wo-
men, Infants, and Children, 122, 148
OCR for page 239
INDEX
Standards, 7, 9, 13, 221
childhood nutrition, 12, 198, 199-200, 224
cholesterol, 146-147
elderly persons, nutrition, 123-124
fats, 146-147
food assistance programs, 122
fortified foods, 163.nl
health professionals, role, 180, 198, 222
identity and grading, 9, 13, 27, 93, 127, 128-
130, 146-147, 151-152, 153, 219, 221
meat, 27, 129-130, 147, 151-153
military rations, 133
milk, 121-122, 151
negative aspects, 142-143
poultry, 153
see also Labeling
Stanford Five-City Project, 69, 70, 71
Stanford Three-Community Study,
63, 67, 68, 69, 70, 71
State government, 1, 7, 113-114, 121, 196, 200
educational legislation, 27, 223-224
federal cooperation with, 112, 113-
114, 117, 119-120, 121, 125
legislation, 27, 119, 120, 223-224
licensing, health professionals, 10,
177-178, 222
milk product standards, 151
professional associations at state
level, 196, 206
teacher education, 12-13, 224
see also Elementary and secondary
education; specific states
Sugars, see Sweets
Supermarkets, 3, 15, 65-66, 204-205
corporate educational programs, 156,
202
point-of-purchase information, 146,
156-157, 162, 201, 203, 221
research, 47~8, 147, 157
shopper attitudes, 51-52, 54-55
Supplements, dietary, 108-109, 116, 170, 216
The Surgeon GeneraZ's Report on Nutrition
and Health, 1, 2, 19, 20, 216-217
Surplus food distribution, 13, 120
see also Food assistance
Sweets, 9, 34, 35, 36, 88, 89, 127, 217
Task forces
child care, 198-200, 224
educational, 223
media, 207, 225
Taste perception, 34, 35, 36, 187, 211
Taxes, 204
239
Technical assistance, 27, 28, 117,122, 123,135
Television, see Mass media
Theories, 5
attitudes and behavior change, 33,
50-58, 60-61, 211, 225-226
communication/persuasion model,
50, 6001
health belief model, 54
social learning model, 55-56, 60-61, 62
Third-party payers, 179
Thrifty Food Plan, 122
Trade/industry organizations, 145, 153,
157-159, 161, 181
see also Food Marketing Institute
Travel industry, 200
Trends Consumer Attitudes ~ the
Supermarket, 47~8, 157
Universities and colleges, 225
academic research, general, 10, 176
food services, 161
health care professions, education,
10,125, 132, 169, 172-174, 175-
178, 203, 221-222, 223-224
nutrition education, general, 12,
195-195, 197-198, 203-204, 224
Urban areas, 16
Vegetables, see Fruits and vegetables
Vending machines, 4
Vitamins, 108-109, 116
Voluntary organizations and activi-
ties, 4, 27-28, 90, 114, 116, 117,
119, 148, 150, 160, 179
cancer, 22, 193, 202
diabetes, 97
heart diseases, 2, 21, 22,189-190, 193, 202
lung diseases, 22
see also specific organizations
Weight gain/loss, 71-72, 102-
103,216, 217
Women, 92, 95, 99, 104, 107, 109,122, 217
pregnancy, 104, 107, 109, 122, 217
see also Sex differences
Work-site food services, 8-9, 16, 162-163
educational practices, 14, 15, 60,
65, 66-67, 162, 203
federal agencies, 7-8, 16, 114-115,
130-135, 220
point-of-purchase information, 162
Yogurt, 95, 107, 190
Representative terms from entire chapter:
food assistance
