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I Be
?
PROCEEDINGS OF A SYMPOSIUM
Food and Nutrition Board
Commission on Life Sciences
National Research Council
NATIONAL ACADEMY PRESS
Washington, D.C. 1986
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National Academy Press 2101 Constitution Avenue, NVV
Washington, DC 20418
NOTICE: We project that is the subject of this mport was approved by the Goveming Board of the
National Research Council, whose members are drawn from the councils of the National Academy
of Sciences, the National Academy of Engineenng, and the Institute of Medicine.
This report has been approved by a group other than the authors according to procedures
approved by a Report Review Committee consisting of members of the National Academy of
Sciences, the National Academy of Engineering, and the Institute of Medicine.
The Research Counci! was established by the National Academy of Sciences in 1916 to associate
the broad community of science and technology with the Academy's purposes of furthering knowl-
edge and of advising the federal government. The Research Council operates in accordance with
general policies determined by the Academy under the authority of its congressional charter of
1863, which establishes the Academy as a private, nonprofit, self-governing membership corpo-
ration. The Research Council has become the principal operating agency of both the National
Academy of Sciences and the National Academy of Engineering in the conduct of their services
to the government, the public, and the scientific and engineering communities. It is administered
jointly by both Academies and the Institute of Medicine. The National Academy of Engineering
and the Institute of Medicine were established in 1964 and 1970, respectively, under the charter
of the National Academy of Sciences.
The work on which this publication is based was supported by the National Research Council
Fund a pool of private, discretionary, nonfederal filnds that is used to support a program of
Academy-initiated studies of national issues in which science and technology figure significantly.
The Fund consists of contributions from a consortium of private foundations including the Carnegie
Corporation of New York, the Charles E. Culpeper Foundation, the William and Flora Hewlett
Foundation, the John D. and Catherine T. MacArthur Foundation, the Andrew W. Mellon Foun-
dation, the Rockefeller Foundation, and the Alfred P. Sloan Foundation; the Academy Industry
Program, which seeks annual contributions from companies that are concerned with the health of
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National Academy of Sciences and the National Academy of Engineering endowments.
LIBRARY OF CONGRESS CATALOG CARD NUMBER 85-62945
INTERNATIONAL STANDARD BOOK NUMBER 0-309-03635-6
Copyright ~ 1986 by the National Academy of Sciences
No part of this book may be reproduced by a mechanical, photographic, or electronic process, or
in the form of a phonographic recording, nor may it toe stored in a retrieval system, transmitted,
or otherwise copied for public or private use, without written permission from the publisher, except
for the purposes of official use by the U.S. government.
First Printing, December 1985
Second Printing, August 1987
Gird Printing, January 1990
Printed in the United States of America
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Food arid Nutrition Board
KURT J. ISSELBACHER (Chairman), Harvard Medical School and
Department of Gastroenterology, Massachusetts General Hospital,
Boston, Massachusetts
RICHARD J. HAVEL (vice Chairman), Cardiovascular Research
Institute, University of California School of Medicine, San
Francisco, California
HAMISH N. MUNRO (vice Chairman), Human Nutrition Research
Center on Aging, Tufts University, Boston, Massachusetts
WILLIAM E. CONNOR, Department of Medicine, Oregon Heady
Sciences University, Portland, Oregon
PETER GREENWALD, Division of Cancer Prevention and Control,
National Cancer Institute, Bethesda, Maryland
M. R. C. GREENWOOD, Department of Biology, Vassar College,
Poughkeepsie, New York
JOAN D. GUSSOW, Department of Nutrition Education, Teachers
College, Columbia University, New York, New York
JAMES R. KIRK, Research and Development, Campbell Soup Company,
Camden, New Jersey
REYN.\LDO MARTORELL, Food Research Institute, Stanford University,
Stanford, California
WALTER MERTZ, Human Nutrition Research Center, Agricultural
Research Service, U.S. Department of Agriculture, Beltsville,
Maryland
. . .
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1V
FOOD AND NUTRITION BOARD
J. MICHAEL McGINNIS, Office of Disease Prevention and Health
Promotion, U.S. Department of Health and Human Services,
Washington, D.C.
MALDEN C. NESHEIM, Division of Nutritional Sciences, Cornell
University, Ithaca, New York
RONALD C. SHANK, Department of Community and Environmental
Medicine and Department of Pharmacology, University of California,
Irvine, California
ROBERT H. WASSERMAN, Department/Section of Physiology, New
York State College of Veterinary Medicine, Cornell University,
Ithaca, New York
MYRON WINICK, Institute of Human Nutrition, College of Physicians
and Surgeons, Columbia University, New York, New York
Staff
SUSHMA PALMER, Executive Director, Food and Nutrition Board
FRANCES PETER, Editor, Commission on Life Sciences
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Preface
Each year, the Food and Nutrition Board (FNB) sponsors a symposium
to stimulate discussion among scientists, practitioners, policymakers, and
He public on a topic of particular interest to the nutrition community. A
symposium entitled "What is America Eating?" was held December 10,
1984, at the National Academy of Sciences in Washington, D.C.
Selecting a topic for the 1984 symposium was particularly difficult
because many issues in nutrition both in the United States and abroad—
deserved special attention. For example, the widespread starvation and
malnutrition in developing countries such as Ethiopia would have been a
topic of timely and global significance. The implications of developments
in genetic engineering for our food supply are also of widespread interest.
Another topic, nutrition monitoring in the United States, has been in the
forefront of nutrition discussions among scientists, the U.S. Congress,
and federal agencies, especially He U.S. Depa~ent of Agriculture (USDA)
and the U.S. Department of Health and Human Services (DHHS) agen-
cies that have the primary responsibility for nutrition surveillance of the
U.S. population. In Congress, discussions concerning the status and ad-
equacy of federal nudition-monitor~ng efforts have led to proposed leg-
islation. In addition, at He request of USDA and DHHS, an FOB committee
prepared a report on the uses and implications of USDA's Nationwide
Food Consumption Survey and the dietary intake portion of the National
Health and Nutrition Examination Survey, which is conducted by the
National Center for Health Statistics.
From among all the critical nutrition-related topics deserving attention
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V1
PREFACE
the FNB selected the dietary habits of Americans - their ~ends, deter-
minants, and nutritional consequences as an outgrowth of its interest in
nutrition surveillance. This challenging topic was greeted with enthusiasm
by the speakers invited to participate in the symposium. As a result, their
presentations were thoughtful, stimulating, and well received by all in
attendance.
The PNB is a unit of the National Research Councils Commission on
Life Sciences. It was established more Han four decades ago, primacy
to address issues of national importance that pertain to Be safety and
adequacy of the nation's food supply, to establish principles and guidelines
for adequate nutrition, and to render authoritative judgment on the rela-
tionship between food intake, nutrition, and health. The FOB is a mul-
d~disciplinary group of biomedical scientists win expemse in various aspects
of nutrition, food science, epidemiology, food toxicology, and t-ood safety.
These scientists deliberate on global issues concerning food and nutrition,
initiate studies that are later assigned to standing or ad hoc FOB com-
mittees, and oversee the work of these committees.
The Food and Nutntion Board acknowledges Drs. Helen Guthrie, Jean-
Pierre Habicht, Henry Kamin, and Stanley Johnson for Heir leadership
in the planning of the symposium. The board is also grateful to Shirley
Ash and Susan Barron for managing Be arrangements for the symposium.
Thanks are also due to Frances Peter and audio Grumstrup-Scott for
editing the proceedings.
-
Kurt Isselbacher, Chairman
Food and Nutrition Board
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Contents
[4TR O D U CTIO N
I EA TIN G PAlErERU4S, N U TFUrrIO N. A N D H E A LT H IN 1lHE U NrrED
ST AllES
The Joint Nutrition Monitonng Evaluation Committee ....
Susan Welsh
Nutritional Status of the U.S. Population. Iron, Vitamin C,
~ d Zinc 21
Catherine Woteki, Clifford Johnson, and Robert Murphy
7
II WllA T PA CT O RS SHAPE E A TIN G PAlErERU4S?
Introduction .
Stanley R. Johnson
Economics and Nutrition
Benjamin Senauer
The Acquisition of Likes and Dislikes for Foods ................
Paul Rozin and April Fallon
Factors That Shape Eating Patterns: A Consumer Behavior
Perspective .....................................................
Kenneth J. Roering, David M. Boush, and
Shannon H. Shipp
· .
V11
43
46
58
72
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. . .
V111
III EATING TRENDS AND NUTRITIONAL CONSEQUENCES
Introduction
Helen A. Guthrie
Snacking aund E ating A w ay fro m H o m e
Karen J. Morgan and Basile Goungetas
Variety in Foods ............................................
Helen Smiciklas-Wright, Susan M. Krebs-Smith, and
James Krebs-Smith
IV PERSPECTIVES ON NtTrRrrION PROGRAMS, POLICY, AND
RESEARCH
Introduction ..................
Jean-Pierre Habicht
CONTENTS
87
.......................... 91
...... 126
lithe R ole of N u ~ tion Research in Policy and Program
Planning .......................................................
Jean-Pierre Habicht
The Food Industry aund N unction
Gilbert A. Leveille
Nutrition Education .............
Johanna T. Dwyer
Assessment of Diet Quality and the U.S. Department of
Agriculture's Nutrition Policy and Research ..................
Betty B. Peterkin
Legal Advocacy for the Hungry and Malnourished
How Can Nutrition Scientists Help? ......
Lynn Parker
PARTICIPANTS AND COAUTHORS
INDEX .........
144
148
150
158
162
165
167
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WHAT IS
AMERICA
EATING?
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