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OCR for page 301
Index
A
Academic research programs, 28,210,256
food industry support, 12,264-265
foundation support, 12,267
Accreditation of schools, 8,9,215-216
Acute promyelocytic leukemia (APL), 95-96
Additives, 41,115
Adenosine deaminase (ADA) deficiency, 82,
83
Adolescents, 6,19
AdrenoleuPodystrophy, 83
Age and age groups, 5,18,185,203-204
high-fat preferences, 38-39
see also Aging and the elderly;
Children; Development and growth
Agency for International Development, 261
Aging and the elderly, 4,6,36,37,111,
144,151,204
body composition, 153-154
food assistance, 192,193,196-197
neural and sensory function, 58,106
108,161-162
and oxidation damage, 4,19,36-37
vision disorders, 152-153
see also Osteoporosis
Agricultural Research Enhancement Awards
(AREAs), 233,257
301
Agricultural Research Service (ARS), 252
Agricultural sustainability, 21,140-142
AIDS (human immunodeficiency virus), 45,
83,111
Alcohol, Drug Abuse, and Mental Health
Administration, 260
Algal toxins, 113
Allergies and sensitivities, 7,113,114-116,
128
Alpha-l-antitrypsin deficiency, 82
Alzheimer's disease, 161
American Board of Nutrition, 228
American Dietetic Association (ADA), 8,
215-216
American Heart Association, 12,267
American Institute of Nutrition, 265
Amino acids, 28,41,77
antioxidant properties, 4,93,95
and cereals, 39,126-127
neurotransmitters, 57
Amyotrophic lateral sclerosis (ALS), 58,83
Anemia, 32,36,103,160
Angiogenesis, 94
Animal models, 16,34-35,37,73-76
gene knockout, 66,73
multifactorial disorders, 68,75
Anorexia, 106,163,164,179
Anthropometry, 6,199-200
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302
Antibiotics, 40
Antioxidants, 4, 19, 24, 40, 93-95, 128, 145,
152-153
Antisense techniques, 40, 65
Applied research, 1-2, 5, 16, 17
Ascorbic acid, see Vitamin C
Aseptic packaging, 110, 117, 123
Aspartate, 57
Atherosclerosis, 5, 23-25
and cholesterol, 5, 24, 37, 48, 145
B
Baccalaureate programs, see Undergraduate
education
Basic research, 1-2, 5, 7, 10, 11, 12
and animal models, 73-76
cells and cellular processes, 68-73, 80,
88-90
genetics, 61-68, 78-88
graduate education, 8, 217, 229, 230
macromolecules, 76-78, 137-138
metabolism, 76, 78-79, 80-81
nutrient transport, 91-93
oxidation, 93-95
retinoid receptors, 95-96
Beans, 113
Beef, lean products, 39
Beef Promotion and Research Board, 266
Behavioral factors in diet, 5, 20, 145, 162-
164
and changes, 13, 25, 38, 186-189, 205,
254
Behavioral sciences, 7, 11, 17, 29, 212, 229,
233, 234
training, 229-230
Beriberi, 27, 28
Beta-carotene, 4, 40, 43, 93, 94, 128, 202
Biologically active food constituents, 4, 21,
25
Biology, 7, 17, 212, 217, 218, 224, 233, 234
Biomarkers, 6, 24, 25, 32, 109, 165, 198-
199, 201
Bionutrition Initiative, NIH, 10, 244, 245,
255
Biosensors, for food processing, 6-7, 41,
120-121, 124
Biotechnology, 6, 21, 39-41, 124, 126-135
and fat content, 25
Blood-brain barrier (BBB), 48, 91-93, 144
Blood-placenta barrier, 93
INDEX
Blood pressure, see Hypertension
Body composition and weight, 143-144,
153-156, 162
and food preference, 5, 163-164
measurement, 155-156, 199-200
and pregnancy, 146-147
see also Fats, body; Obesity
Bone marrow, 90
Bone mass and disease, 19, 156
and vitamin D, 23, 51, 55, 56, 144
see also Osteoporosis; Rickets
Bovine somatotropin (BST), 40
Brain, 48, 161. see also Blood-brain barrier;
Neurotoxicity; Neurotransmitters
Bread, 28, 39, 41
Breastfeeding, see Lactation and
breastteeding
C
Calbindin, 23, 54
Calcitriol, 53-55
Calcium, 19, 56, 102, 103, 169
and pregnancy and lactation, 147, 148
and vitamin D, 22-23, 51, 53, 56
Cancer, 4, 28, 38, 95, 164-166
and carotenoids, 18-19
gene therapy, 63, 83
and oxidation, 36, 37, 93-94
preventatives, 38-39, 109, 128
and vitamin A, 43, 51, 145
and vitamin D, 51
Canola oil, 127
Carbohydrates, 4, 38, 104, 169
metabolism, 41
and neurotransmitters, 56-57
Cardiovascular disease, 4, 28, 43, 145, 170-
174
and familial hypercholesterolemia, 49
and iron toxicity, 32, 145
and obesity, 24, 172, 174
and oxidation, 37, 94
see also Atherosclerosis; Coronary
heart disease
Carotenoids, 4, 18-19, 43, 96
antioxidant properties, 24, 36-37, 94
Cataracts, 36, 37, 145, 152-153
Celiac disease, 115, 116
Cell cultures, 62, 71-73, 129, 130
Cells and cellular processes, i, 8, 48
basic research, 68-73, 80, 88-90
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INDEX
division and differentiation, 4, lS-19,
50-51, S8-90, 96, 129
imaging, 69-71
intercellular communication, lS-19, 80
and iron toxicity, 32
oxidation damage, 4, 94, 95
Cellulose ethers, 104
Center for Aseptic Processing and
Packaging Studies, 25S, 265
Centers for Disease Control and
Prevention, 260
Central nervous system, 160-162
Cereals
and biotechnology, 6, 39, 126-127, 135
fortified, 22, 101
Cheese, 39, 41
Chemistry, 7, S. 17, 212, HIS, 233, 236
Child and Adult Care Food Program, 196
197
Children, 19, 32, 155
diarrhea, 42, 177-179
food assistance, 194-197
iron deficiency, 29, 32, 102
vitamin A deficiency, 42-43
Cholecalciferol, 53
Cholera, 41
Cholesterol, 22, 4S, 120
and atherosclerosis, 5, 24, 37, 4S, 145
and LDL, 24, 37, 4S-50, 94, 171-172
Chromium, 45
Chromosomal abnormalities, 67
Chronic diseases, 4-5, 6, 19-20, 28, 33, 36,
3S, 143, 145, 1S3
Cirrhosis, 32
Clinical investigators, 22S-229, 233
Clinical Nutrition Research Units
(CNRUs), 10-11, 229, 242-244,
24S-249
Cloning of genes, 4, 77, 127
retinoic acid receptors, 51, 52-53
Clostridium botulinum, 110
Cognitive function, 160-162
Commodity checkoff programs, 266
Commodity Food Distribution Program, 205
Community interventions, lS9
Competitions, product development, 230-231
Computer-based management and
modeling, 6-7, 121-122, 134, 135,
205-207
Confocal microscopy, 70, 94
Congregate and Home-Delivered Meals
Programs, 192, 196
303
Contamination of foods, 7, 110, 112
Cooperative State Research Service
(CSRS), 156, 252-253
Copper, 4, 36, 45, 103, 159
Coronary heart disease (CHD), 23-25, 37,
170-172
Curricula
graduate education, S-9, 217, 233, 234
undergraduate education, 7-8, 212
Cyclodextrins, 135
Cystic fibrosis, 67, S2
Cytokine modulation, 157-160
D
Dairy products, 120
and biotechnology, 40-41
industry research support, 12, 266
vitamin D content, 22
Databases
of federal research, 240, 263
of food properties, 5-6, 118-119
Decaffeination, 40, 105, 119-120
Dementia, 58
Dentition, 106
Department of Agriculture, see U.S.
Department of Agriculture
Department of Commerce, 261
Department of Defense, 261-262
Department of Veterans Affairs, 262
Depletion-repletion studies, 43
Designer foods, 25, 109
Development and growth, 4, 18, 19, 23,
32, 43, 57, 143-144, 149-151. See
also Embryonic and fetal
development
Diabetes, 4, 5, 2S, 32, 33, 3S, 67
non-insulin dependent (NIDD), 24,
33-34, 68, 166-168
and obesity, 33-34, 166-167
Diarrhea, 43, 111, 177- 179
Dietary guidelines, 19
attainment of, 2, 186-187
fats, 38
folio acid, 35, 36
and food engineering, 21, 28, 99-106
individualization of, 19, 24, 45
nutrient intake in excess of, 36, 114
public education, 25, 182-183
Recommended Dietary Allowances
(RDAs), 18, 35, 36
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304
Dietary patterns, 5, 6, 11, 20, 45
assessment of, 5, 201-202
and chronic diseases, 4-5, 6, 19-20, 28,
33, 38, 143, 145, 183
Dietetics, 211
Disease resistance, 4, 19
of transgenic animals, 40-41, 131
Doctorates and doctoral programs, 7, 9,
209, 217-218, 222, 223-227, 231,
233-236
Dopamine, 57
Drying of food, 27, 116
E
Eating disorders and anorexia, 56-57, 106,
163, 164, 179
Economics, 233, 258
Education, see Academic research
programs; Faculty; Graduate
education; Public education and
outreach; Training of scientists;
Undergraduate education
Eggs, 22, 39, 104, 120
Elderly population, see Aging and the
elderly
Electrolytes, 41-42, 168-169
Electron spin resonance, 137
Electroporation, 62
Embryonic and fetal development, 4, 32,
51, 95, 147
neurological, 35, 57, 92-93, 160-161
Endocrine disorders, 51
Endothelial cells, 91, 92
Energy sources, alternative, 141
Engineering of food, 6, 7, 17, 99-106, 117-
119
NSF research support, 11, 258, 259
training, 7, 8, 212, 217, 230, 236
USDA research support, 11, 254
Enrichment, see Fortified foods
Ensuring Food Safety (EFS) program, 253,
254, 256
Enteral nutrition, 45-46
Environmental factors, 18, 86-87
for neural tube defects, 35
see also Dietary patterns
Environmental impacts of food production,
21, 123-124, 140-142
Enzymes, 4, 29, 36, 78-81
and biotechnology, 41, 133-135
INDEX
Epidemiology, 8, 29, 111, 217, 224, 230, 233
Epithelial cells, 88-89, 157
and vitamin A, 50
Erythropoietic protoporphyria, 93
Estrogen, and osteoporosis, 23, 156
Ethics and morality, 13, 109-110
Exports of processed foods, 2, 11, 12, 254
Extrusion, 122
Eye disorders, 42, 152-153. see also
Cataracts
F
Faculty, 7, 12, 215, 219, 220, 221
Familial hypercholesterolemia (FH), 48-49
Fast-food establishments, 104, 105
Fats, body, 155-156, 176-177
and diabetes, 34
and oxidation, 4, 19, 36, 94
regulation of, 24
Fats, dietary, 4, 24, 28, 38, 120, 169
and biotechnology, 25, 127, 131
and cancer, 164-165
and cholesterol levels, 48-49
and heart disease, 170-171
metabolism, 41
reduction in foods, 6, 25, 28, 38, 39,
103-106, 127
sensory preferences, 38-39, 106
substitutes, 21, 24-25, 38, 39, 103,
104, 106
Fat-soluble vitamins, 22, 178
Federal government
documentation of research effort, 10,
263
research support, 1-2, 9, 10-11, 28,
237-264
Fellowships and grants, 9, 230, 231-236
foundation support, 12, 267
NIH, 10-11, 231-233, 234-236, 244-
247
NSF, 11, 258-259
summer training programs, 8, 214-215
USDA, 231, 233, 234-236, 256-257
Fermentation, 27, 39, 41, 117, 129, 131-133
Ferritin, 32, 59, 60, 61
Fertilizers, 140-141
Fetus, see Embryonic and fetal
development
Fiber, 4, 38, 41
Fish, 130, 140-141
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INDEX
Five-a-Day for Better Health, 205
Flavor and flavorings, 41, 102-103, 107-108
Fluorescence-activated cell sorting (FACS),
71
Folate and folio acid, 35-36, 101, 103, 161,
173
and neural tube defects, 35, 101, 145,
160, 182
Food and Drug Administration (FDA), 101,
109, 260
Food assistance programs, 3, 6, 21, 28, 181,
192-198
evaluation of, 193-197, 204-205, 257-
258
Foodborne disease, see Microbiological
food hazards
Food consumption, 5, 20, 144, 162
assessment and measurement, 5, 200-
204
neurological regulation, 5, 162
and oxygen intake, 27
preferences, 5, 6, 20, 38-39, 163-164
Food frequency questionnaires (FFQs),
201-202
Food industry, 6-7, 21, 100-101
research support, 1-2, 12, 21, 264-267
summer training support, 8, 214, 231
see also Processed foods and
processing
Food safety, 3, 7, 21, 110-116
and biotechnology, 41, 109-110, 128,
132
microbiological hazards, 110-112, 116-
117, 124
NSF support, 258
USDA support, 11, 254
Food sciences, In, 142
graduate education, 8-9, 218, 220-221
undergraduate education, 7-8, 211-216
Food stamp program, 192, 193, 195, 205, 258
Food supply, 2, 5, 6-7, 13, 20-21
USDA research, 11
Fortified foods, 6, 28, 33, 35-36, 43, 101-103
Foundations, 1-2, 9, 12, 267-268
Free-radical reactions, 7, 58, 139
Fried foods, 106
Frozen foods, 28, 104, 117, 137
Fruits, 21, 40, 93-94, 102, 165, 205
Functional foods, 6, 25, 108-110, 128
Funding of research, 1-3, 9-10, 12-13, 28-29
academic, 12, 218-219
305
federal, 1-2, 9, 10-11, 28, 237-264
by food industry, 1-2, 12, 21, 264-267
by foundations, 1-2, 9, 12, 267-268
Fuzzy logic, 121-122
G
Gamma amino butyric acid (GABA), 57
Gender, see Sex-related differences
Gene expression regulation, 4, 29, 40, 47-
48, 61-66, 84-86
and vitamin A, 43, 51
and vitamin D, 23, 53-56
Gene knockout, 63, 66, 73, 80
Gene mapping, 67, 83-84
Gene therapy, 5, 75, 81-83
for cancer, 63, 83
Genetic engineering, 21, 39, 108, 114, 115-
116
animals, 40-41, 130-131
microorganisms, 39, 41, 131-133
plants, 39-40, 113, 126-130, 134-135
Genetics, 4, 8, 15, 18, 29, 47, 217
and atherosclerosis risk, 24
basic research, 61-68, 78-88
and chronic disease, 4-5, 15-16, 19-20,
29, 32-37
and diabetes, 33-34
and food preferences, 5, 20
and hemochromatosis, 32, 33
multifactorial disorders, 67-68, 75
neural tube defects, 35
and obesity, 20, 67, 68, 87, 175-176
Gene transfer, 25, 39, 61-65
Germline gene therapy, 81-82
Glutamate, 45-46, 57, 93
Graduate education, 7, 8-9, 209, 210, 211,
216-227, 229, 230
see also Fellowships and grants
Grants, see Fellowships and grants;
Funding of research
Growth, see Development and growth
H
Handicapped persons, 196-197
Hatch Act, 253, 256
Hazard analysis and critical control points
(HACCP) procedures, 112, 117
Health Resources Services Administration, 261
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306
Heart disease, see Cardiovascular disease;
Coronary heart disease
lIeat processing, 2S
Hemochromatosis, 32-33
Heredity, see Genetics
fIome economics, 2S, 224
Homeless population, 6, 197, 204
Homocysteine, 161, 173
Homologous recombination, 63, 66, 73, SO
Human Genome Project, S3-S4
Human Nutrition Research Centers
(HNRCs), USDA, S. 214, 252-253,
256
Human Nutrition Research Information
Management System (HNRIMS),
240, 263
Hunger, see Malnutrition and hunger
Hydrocolloids, 104
Hydrogenation, 127
Hypercholesterolemia, 37, 4S-49, S2
Hyperlipidemia, 63, 67
Hypersensitivities, see Allergies and
sensitivities
Hypertension, 4, 5, 24, 37, 67, 6S, 145, 147,
16S-169
I
Imaging technologies, 135, 137, 162
cells and cellular processes, 69-71
food processing, 121
magnetic resonance, 76, 77, 95, 121,
135, 136, 137, 254
for metabolism, 76
Immune function, 19, 32, 36, 96, 111, 144,
154-155, 156-160
Immunohistochemistry, 69
Improving Human Nutrition for Optimal
Health (IHNOI]), 253-254
Ingredients, engineering of, 7, llS, 12S
129, 131-132
Inheritance, see Genetics
In situ hybridization, 69
Institute of Food Technologists (IFT), S.
215-216, 230-231, 265
Institutional infrastructure, 7, 210, 219-223
Insulin, 33, 34, 167
Interagency Committee for Human
Nutrition Research (ICHN11), 240,
263-264
INDEX
Interdisciplinary research, 7, 15-17, 20, 29,
194, 209, 210
and graduate education, 7, 9, 209, 211,
229, 230
NIH support, 11, 242-243
Interventions, 6, 25, lS7-189, 207-208
evaluation of, 6, 181, 204-207
Intestine, 32, 45, 48, 54
Intracellular communication, 18-19, 80
Intravenous feeding, 45-46
Iodine, 27, 160
Ion channels, 57
Iron, 5S-61, 101, 102
deficiency, 29, 32, 33, 58, 102, 160,
181-182
toxicity, 32, 59
Iron-responsive-element-binding protein
(IRE-BP), 59, 60, 61
Isotopic tracers, 44, 45, 4
K
Keratomalacia, 42
Kinetic models, 44-45
L
Labeling, 3, 25, 105, 109
Laboratory training, 9, 11-12, 213-214, 220,
229
Lactation and breastfeeding, 43, 44, 93,
105, 144, 146, 148, 150, 185
and diarrhea, 178
Lactose intolerance, 115
Land-grant colleges, 28, 210, 253
Laser-scanning confocal microscope, 70
Lead poisoning, 32
Lean body mass ( LB M ), 153- 155
Lifestyle, see Behavioral factors in diet;
Dietary patterns
Linoleic acid, 171
Lipids, see Cholesterol; Fats
Lipoproteins, 24, 171
Liver, 22, 32, 33, 53
Longevity, 4, 19, 151
Low-calorie foods, 6, 39, 103-106
Low-density lipoproteins (LDLs), 24, 37,
48-50, 94, 171-172
Low-fat foods, 6, 25, 28, 38, 39, 103-106,
127
OCR for page 307
INDEX
M
Macromolecules, ~6- 7 S. 13~-13S
Macronutrients, 4, i, 103-104, 106. see also
Carbohydrates; Fats, dietary; Protein
Magnetic resonance imaging, ~6, ~ /, 95,
121, 135, 136, 13~, 254
Malnutrition and hunger, 3, 19, 144, 150
151, lSl, lS9-19S
see also Vitamin deficiency
Margarine, 22, 104
Mathematical models, 44, 11
Mathematics, i, 212
Meat, 12, 103, 111-112
fat content and reduction, 25, 39, 104,
131
Medical foods, 21, 109
Medical schools, 9, 2S, 21S, 220, 221-222,
229
Membrane structures, 139-140
separation technologies, 120
Menkes syndrome, S3
Menstruation, 29, 102
Metabolism, 2~, 3,, 44-45, 4~-4S
basic research, ~ 6, ~ S- ~ 9, S0-S 1
and biotechnology, 41
enzymatic processes, 4, 29, ~S-S1
and food preferences, 5, 1 ~ 5
imaging technologies, / 6
imprinting, 151
and iron, 29, SS-61
and obesity, 1 i5
secondary, 12S-129
and vitamin D, 53, 54
Microbiological food hazards, 110-112, 116
11/, 124
Microbiology, i, S. 212, 21 i, 230
and genetic engineering, 39, 41, 131
133
Micronutrients, see names of.specific
vitamins ancl minerals
Microscopy, 69-~1
Microwave processing, 11 i
Milk, 2 ~ -28, 131
and BST, 40
fortified, 22, 2S, 101
see also Lactation and breastteeding
Minnesota Heart Healthy Program, lS9
Minority groups, 6, 145, 1S4, 203-204
nutrition careers, 224-225, 226, 249
Minority Health Initiative, 249
307
Modernization, and disease risk, 20
Modified atmosphere packaging, 110, 112
Modified foods, 21, 25, 26, 2S
fat content, 25, AS, 39
Molecular biology, 4, i, S. 15, 29, 4 ~-4S,
135-140, 165-166, 234
Molecular genetics, 4, 4 i, 61-62, 1 ~ 5-1 ~6,
2:33
Monitoring and surveillance, 3, 5, 2S, 112,
203-204, 20 ~
Monoclonal antibodies, 6S-69
Monogenic disorders, 6~
Monosodium glutamate, 115
Mucosal barriers, 15 ~
Multidisciplinary research, see
Interdisciplinary research
Multifactorial genetic disorders, 6 /-6S, i5
Muscular cells and tissue, 23, 45-46, 154
Mycotoxins, 113
N
National Aeronautics and Space
Administration, 262
National Center for Health Statistics, 261
National Cholesterol Education Program
(NCEP), 25, 3S
National Dairy Promotion and Research
Board, 266
National Institute of Diabetes and
Digestive and Kidnev Diseases
~ ,
(NIDDK), 241, 24S
National Institutes of Health (NIH)
Bionutrition Initiative, 10, 244, 245,
255
fellowships and grants, 10-11, 231-233,
234-236, 244-24 ~
research support, 10-11, 23~, 23S, 239,
240-249
summer training support, S. 214
see also Clinical Nutrition Research
Units; Obesity Nutrition Research
Centers
National Needs Graduate Fellowships
Program, 233, 256-25 ~
National Research Initiative Competitive
Grants Program (NRICGP), 233,
253, 254, 255
National Research Service Awards
(NRSAs), 232
National school lunch program, 104, 105,
192, 193, 194-195, 258
OCR for page 308
308
National Science Foundation (NSF), 11,
258-259
Neural tube defects, 3.5, 101, 145, 160, 182
Neuropeptides, 56-57, 144
Neuroreceptors, 5 ~ -58
Neurotoxicity, 56, 57-58, 93
Neurotransmitters, 5, 20, 24-25, 38-39, 56
58, 144, 162, 163, 174-175
N-methyl-D-aspartic acid ( N M DA)
receptor, 57-58
Nobel Prize awards, 30-31, 50
Non-insulin dependent diabetes mellitus
(NIDDM), 24, 33-34, 68, 166-168
Nonprofit organizations, 1-2, 9, 12, 267-268
Norrie's disease, 83
Nuclear magnetic resonance (NMR), 76,
77, 95, 121, 135, 137
Nutrient transport, 48, 54-55, 59-61, 62, 91-
93
blood-brain barrier, 48, 91-93, 144
Nutritional status assessment, 6, 44-46, 198
203
Nutrition Labeling and Education Act, 109
Nutrition science, In, 48
graduate education, 8-9, 218, 220, 221,
225
history, 27-28
undergraduate education, 7, 211-216
o
Obesity, 4, 5, 38, 163-164, 174-177
and diabetes, 33-34, 166-167
genetic predisposition, 20, 67, 68, 87,
175-176
and heart disease, 24, 172, 174
Obesity Nutrition Research Centers (ONRCs),
10-11, 229, 242-244, 248-249
Oilseeds, 25, 39, 127
Older Americans Act, 196
Oligosaccharides, 108
Opioid peptides, 5, 38-39
Oral reLydration therapy (ORT), 41-42
Osteoporosis, 19, 23, 51 56 145, 148, 156
, ,
Oxidation, 4, 19, 36-37, 93-95
p
Packaging, 6, 21, 110, 112, 117, llS, 122
124, 125, 258
Parathyroid hormone (PTH), 23, 54
INDEX
Parenteral nutrition, 45-46
Parkinsonism, 58
Pasteurization, 27-2S
Peer review of research proposals, 10, 11,
247-248, 262-263
Pellagra, 28
Pesticides, 141
Pew Charitable Trusts, 12, 267
Pharmaceuticals, 130, 131
Phase equilibrium, 119-120
Phaseolin, 126
Phenylketonuria (PKU), 67, 75, S2
Phosphorus, 23, 41, 63
Physical exercise and inactivity, 24, 27, 154
Physical properties of food, 6, 7, 117-119,
122, 13S-139
Physiology, 8, 20, 29, 233, 236
Phytochemicals, 39-40, 109, 128
Plant tissue culture (PTC) technology, 128
129, 130
Poisonous foods, 113
Policies, 20-21, 26, 207
food assistance, 192, 197-19S
to improve eating habits, 5-6, 13, 21
regulatory, 7, 109, 212, 229, 230
and research, 5-6, 16
Polymers, 104, 135-136, 137-13S
Pork, 39, 40
Positron emission tomography (PET), 76,
162
Postdoctoral programs, 7, 9, 218-219, 231
236
Potassium, 16S-169
Poultry, 104
Poverty, 6, 32, 102, 194
Preeclampsia, 147
Pregnancy, 144, 146-149
and folic acid, 35-36
and food assistance, 195
iron deficiency, 29, 32, 102
Premature infants, 161
Preservation of foods, 6, 116-117
Presidential initiative, 2-3
Processed foods and processing, 6-7, 40,
100-101, 171
functional foods, 6, 25, 108-110, 128
history of, 27-2S
quality control, 112, 120-122
safety of, 110-112, 114
see also Value-added foods
Professional societies, 8, 13, 214, 265
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INDEX
Promoter-regulator DNA, 61-62
Protein, 4, 62, 104
and biotechnology, 133-135
and metabolism, 41, 79-S0
and neurotransmitters, 56
and oxidation, 4, 19, 9.5
Public education and outreach, 2, 3, 20-21,
2S, 244
dietary guidelines, 25, 182-1S3
food safety, 7, 112
oral rehydration therapy, 42
Public health schools, 9, 28, 220, 222-223,
229-230
Q
Quality control, 112, 120-122
R
Race and ethnicity, see Minority groups
Recommended Dietary Allowances (RDA),
18, 35, 36
Refrigeration, 28, 117
Regional Research Centers (RRCs), USDA,
8, 214, 252, 256
Regulatory policies, 109
nutritionist training in, 7, 212, 229,
230
Reproduction, see Embryonic and fetal
development
Restaurants, 104, 105
Retinoic acid receptors (RARs), 51, 52-53,
95-96
Retinoids, 4, 18, 43, 50-51, 94, 128
Retrolental fibroplasia, 93
Rheology, 122
Rhodopsin, 50
Riboflavin, 101
Rickets, 22, 23, 51, 144
S
Salmonellosis, 112
Salt, 27, 28, 168
Satiety mechanisms, 56
School lunches, 192, 193, 194-195, 258
low-fat foods, 104, 105
Scurvy, 27, 2S
Seafood, 104, 113
Secondary metabolism, 12S-129
-
309
Selenium, 45, 177-17S
antioxidant properties, 4, 19, 36, 95,
159
Senile dementia, 5S
Sensors, see Biosensors, for food processing
Sensory factors, 5, 3S-39, 103, 106
Separation processes, 6, 119-120
Serotonin, 56-57
and food preferences, 5, 3S-39
Sex-related differences, 5, 18, 34, 145, 163
164, 185, 203-204
Shelf life, 40
Sickle cell anemia, 81
Skin, 43, 51, 53
Smoking, 24, 37, 94, 188, lS9
Social sciences, 7, S. 17, 29, 234, 258
training, 229-230
Sociocultural factors, 5, 11, 39, 174, 184
lSS
Sodium, 145, 168, 169
Solvents, 119-120
Somatic gene therapy, 81, S2-83
Somatotropin, 40
Sous vice processing, 110, 112
Specialized Centers of Research (SCORs),
249
Special Supplemental Food Program for
Women, Infants, and Children
(WIC), 192, 193, 195-196, 197, 2S8
Stanford Five-City Multifactor Risk
Reduction Project, 189
State agricultural research, USDA support,
11, 256
Statistics, 7, 212, 230
Stem cells, 88-90
Steroid hormones, 51, 53, 56
Student aid, see Fellowships and grants
Sugar and sweeteners, 28, 38, 38-39
substitutes, 21, 38, 39, 103
Summer training programs, 8, 213-215, 230
Supercritical Iluid extraction, 108, 119-120
Surveillance, see Monitoring and
surveillance
Sustainable agriculture, 21, 140-142
T
Taste, 46, 106, 107, 108, 161
Tay-Sachs disease, 67, 82
Thiamin, 58, 101
Thyroid hormones, 51, 56
OCR for page 310
INDEX
Promoter-regulator DNA, 61-62
Protein, 4, 62, 104
and biotechnology, 133-135
and metabolism, 41, 79-S0
and neurotransmitters, 56
and oxidation, 4, 19, 9.5
Public education and outreach, 2, 3, 20-21,
2S, 244
dietary guidelines, 25, 182-1S3
food safety, 7, 112
oral rehydration therapy, 42
Public health schools, 9, 28, 220, 222-223,
229-230
Q
Quality control, 112, 120-122
R
Race and ethnicity, see Minority groups
Recommended Dietary Allowances (RDA),
18, 35, 36
Refrigeration, 28, 117
Regional Research Centers (RRCs), USDA,
8, 214, 252, 256
Regulatory policies, 109
nutritionist training in, 7, 212, 229,
230
Reproduction, see Embryonic and fetal
development
Restaurants, 104, 105
Retinoic acid receptors (RARs), 51, 52-53,
95-96
Retinoids, 4, 18, 43, 50-51, 94, 128
Retrolental fibroplasia, 93
Rheology, 122
Rhodopsin, 50
Riboflavin, 101
Rickets, 22, 23, 51, 144
S
Salmonellosis, 112
Salt, 27, 28, 168
Satiety mechanisms, 56
School lunches, 192, 193, 194-195, 258
low-fat foods, 104, 105
Scurvy, 27, 2S
Seafood, 104, 113
Secondary metabolism, 12S-129
-
309
Selenium, 45, 177-17S
antioxidant properties, 4, 19, 36, 95,
159
Senile dementia, 5S
Sensors, see Biosensors, for food processing
Sensory factors, 5, 3S-39, 103, 106
Separation processes, 6, 119-120
Serotonin, 56-57
and food preferences, 5, 3S-39
Sex-related differences, 5, 18, 34, 145, 163
164, 185, 203-204
Shelf life, 40
Sickle cell anemia, 81
Skin, 43, 51, 53
Smoking, 24, 37, 94, 188, lS9
Social sciences, 7, S. 17, 29, 234, 258
training, 229-230
Sociocultural factors, 5, 11, 39, 174, 184
lSS
Sodium, 145, 168, 169
Solvents, 119-120
Somatic gene therapy, 81, S2-83
Somatotropin, 40
Sous vice processing, 110, 112
Specialized Centers of Research (SCORs),
249
Special Supplemental Food Program for
Women, Infants, and Children
(WIC), 192, 193, 195-196, 197, 2S8
Stanford Five-City Multifactor Risk
Reduction Project, 189
State agricultural research, USDA support,
11, 256
Statistics, 7, 212, 230
Stem cells, 88-90
Steroid hormones, 51, 53, 56
Student aid, see Fellowships and grants
Sugar and sweeteners, 28, 38, 38-39
substitutes, 21, 38, 39, 103
Summer training programs, 8, 213-215, 230
Supercritical Iluid extraction, 108, 119-120
Surveillance, see Monitoring and
surveillance
Sustainable agriculture, 21, 140-142
T
Taste, 46, 106, 107, 108, 161
Tay-Sachs disease, 67, 82
Thiamin, 58, 101
Thyroid hormones, 51, 56
Representative terms from entire chapter:
heart disease
