Advancing Nutrition and Food Science 80th Anniversary of the Food and Nutrition Board: Proceedings of a Symposium (2020) / Chapter Skim
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5 New Challenges in Nutrition, Food Science, and Policy
5 New Challenges in Nutrition, Food Science, and Policy
Pages 27-44
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From page 27... ...
The first presentation by Patrick Stover addressed a range of new and emerging challenges to nutrition science, including a perspective on genetic and genomic influences on personalized nutrition and the importance of maintaining the public's trust in nutrition science. The second speaker, Eric Decker, presented an array of new food products entering the marketplace, and how these products respond to the nutritional needs as well as preferences of consumers.
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From page 28... ...
Stover remarked that by 2050 population growth would be greatest in South Asia and Africa, and this would create both opportunities and challenges, specifically the loss of farmland to development and urban expansion. Stover described the advantage of controlled environmental agriculture as using one-tenth the amount of land and requiring 95 percent fewer chemicals compared to conventional agriculture.
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From page 29... ...
Chronic disease affects the way we metabolize nutrients as well as our nutrient requirements. Stover recollected a paper published in 1972 by Victor Herbert that showed there were certain disease-related etiologies, such as inflammation, that disrupt normal physiologic processes related to food, including whole body and tissue-specific deficiencies that can create new conditionally essential nutrient needs, but can also cause new nutrient toxicities.
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From page 30... ...
"We need harmonized approaches to evidence synthesis and standards of evidence; otherwise we will not have the public trust." NEW CHALLENGES IN FOOD SCIENCE AND TECHNOLOGY Decker, Professor and Department Head of Food Science at the University of Massachusetts Amherst, explained that his presentation would combine food science and nutrition challenges for the future. He began by asking: What it is that drives an individual's decision about what to buy in the grocery store?
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Failures of scientific and ethical standards Steady erosion of public trust in Equity expertise Iterative nature of science Failures of professional standards Conflict of Growing polarization of Interest and Public Benefit social and policy sectors Objectivity Biases Politics Public Trustust Rigor and Predatory journals Transparency Reproducibility Beliefs Beneficiaries of public funds Communication Complexity of Information explosion and Information Accountability modern science Dissemination Financial gain FIGURE 5-2 Failures of scientific and ethical standards. 31 SOURCE: Presented by Patrick J
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From page 32... ...
He noted a number of reasons why the plant-based side of supermarkets and food services will continue to grow. Decker identified three health-related reasons: fruits and vegetables are nutrient-dense, they contain bioactive compounds linked to better health outcomes, and they offer a more sustainable approach to the food supply.
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From page 33... ...
Decker added that such food classification can become a scare tactic based on concerns about foods being made from individual components, and not FIGURE 5-4 What vegetables are being eaten? SOURCES: Presented by Eric A
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He added that there is no doubt about the need to improve on the health and wellness of the food supply, but the nutrition message today is confusing to consumers. "Can we brand single, simple nutritional messages that the food industry can get behind and have incentives to improve towards that goal?
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He described a study, done at the USDA Western Human Nutrition Research Center, which tested the guidelines. He showed that a typical American diet has a Healthy Eating Index (HEI)
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36 FIGURE 5-5 The FoodData Central food composition database. SOURCE: Presented by David M
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Klurfeld described another study under way at the Jean Mayer USDA Human Nutrition Research Center on Aging, which is substituting entirely refined grains for whole grains, up to five or six servings per day. He said that subjects on the whole grain diet experienced a significant reduction in energy balance, a difference of about 92 calories per day that was excreted in the stool.
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From page 38... ...
These include innovations to improve nutrition and better health; innovations in novel foods and ingredients; biotechnology; innovations in analytical science; and genomic innovations impacting foodborne outbreak investigations. In the area of innovations for nutrition and better health, Mayne began with changes in the food supply to produce more nutritious products, citing the high vitamin D mushrooms described previously by Klurfeld as an example.
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FIGURE 5-6 The U.S. Food and Drug Administration's 2017 Nutrition Innovation Strategy.
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From page 40... ...
Mayne added that consumer confidence is critically important as new technologies continue to evolve. "We will soon be releasing a whole host of materials to really explain what these new technologies are and how they are used in our food supply."1 On the topic of analytical sciences, one of Mayne's concerns was the ability to measure substances at increasingly lower levels of detection, because consumers then become less trusting of foods.
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Moshfegh described the national dietary data as useful for informing nutrition and public health policy. Examples she gave included dietary assessment, the adequacy of diets, and food safety of additives and pesticides.
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SOURCE: Presented by Alanna Moshfegh on February 28, 2020.
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From page 43... ...
Other components in foods and the food supply will impact the whole system, she noted, adding that the USDA FoodData Central database presented earlier by Klurfeld provides information on nutrient variability in the food supply as well other measures of food that will contribute to a more complete picture of the composition of foods. In closing, Moshfegh reminded the audience about the importance of dietary data.
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