LEADER 06291nam 2200733 a 450 001 9910971029703321 005 20251116140454.0 010 $a9786610211326 010 $a9781280211324 010 $a1280211326 010 $a9780309585415 010 $a0309585414 010 $a9780585021744 010 $a0585021740 035 $a(CKB)110986584751282 035 $a(EBL)3376156 035 $a(SSID)ssj0000215589 035 $a(PQKBManifestationID)11197316 035 $a(PQKBTitleCode)TC0000215589 035 $a(PQKBWorkID)10185088 035 $a(PQKB)11070412 035 $a(MiAaPQ)EBC3376156 035 $a(Au-PeEL)EBL3376156 035 $a(CaPaEBR)ebr10055150 035 $a(CaONFJC)MIL21132 035 $a(OCoLC)923261615 035 $a(Perlego)4735295 035 $a(BIP)1169535 035 $a(EXLCZ)99110986584751282 100 $a19931028d1994 ua 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aOpportunities in the nutrition and food sciences $eresearch challenges and the next generation of investigators /$fCommittee on Opportunities in the Nutrition and Food Sciences, Food and Nutrition Board, Institute of Medicine ; Paul R. Thomas and Robert Earl, editors 205 $a1st ed. 210 $aWashington, D.C. $cNational Academy Press$d1994 215 $a1 online resource (328 p.) 300 $aDescription based upon print version of record. 311 08$a9780309048842 311 08$a0309048842 320 $aIncludes bibliographical references (p. 269-280) and index. 327 $a""OPPORTUNITIES IN THE NUTRITION AND FOOD SCIENCES""; ""Copyright""; ""Dedication""; ""Foreword""; ""Preface""; ""ORGANIZATION OF THIS REPORT""; ""Acknowledgments""; ""Contents""; ""Summary and Conclusions""; ""A PRESIDENTIAL INITIATIVE FOR THE NUTRITION AND FOOD SCIENCES""; ""Research""; ""Nutrients and Biologically Active Food Constituents in Development, Cell Differentiation, Growth, Maturation, and Aging""; ""Genes, Food, and Chronic Diseases""; ""Determinants of Food Intake""; ""Improving Food and Nutrition Policies""; ""Enhancing the Food Supply""; ""Education and Training"" 327 $a""Undergraduate Education""""Graduate Education""; ""Graduate Education Support""; ""Support""; ""Federal Government""; ""Industry""; ""Private, Nonprofit Organizations""; ""CREATING THE FUTURE""; ""1 Introduction ""; ""WHO WE ARE AND WHAT WE STUDY""; ""THEMES""; ""Theme 1: Nutrients and Biologically Active Food Constituents in Development, Cell Differentiation, Growth, Maturation, and...""; ""Theme 2: Genes, Food, and Chronic Diseases""; ""Theme 3: Determinants of Food Intake""; ""Theme 4: Improving Food and Nutrition Policies""; ""Theme 5: Enhancing the Food Supply"" 327 $a""Crosscutting Examples of Our Themes""""Understanding the Functions of Vitamin D""; ""Combating Atherosclerotic Heart Disease""; ""CONCLUDING REMARKS""; ""2 Accomplishments in the Nutrition and Food Sciences""; ""EXAMPLES OF ACCOMPLISHMENTS AND CHALLENGES""; ""Gene-Nutrient Interactions""; ""Iron""; ""Energy Balance and the Risks of Diabetes and Obesity""; ""Folate and Neural Tube Defects""; ""Oxidative Damage to DNA, Proteins, and Fats""; ""Improving the Food Supply""; ""Sensory Biology and the Development of New Foods""; ""Biotechnology""; ""Preventing Childhood Morbidity and Mortality"" 327 $a""Oral Rehydration Therapy""""Vitamin A""; ""New Concepts of Nutrient Requirements""; ""CONCLUDING REMARKS""; ""3 Understanding Genetic, Molecular, Cellular, and Physiological Processes""; ""ACCOMPLISHMENTS AND RELATED POSSIBILITIES""; ""Brown and Goldstein and Lipid Metabolism""; ""Retinoic Acid""; ""Vitamin Da???Receptors and Metabolism""; ""Metabolism from Vitamin to Steroid Hormone""; ""Physiological Actions via Genomic and Nongenomic Pathways""; ""Neurotransmittersa???Regulation and Action""; ""Influences on Eating Behaviors""; ""Excitatory and Inhibitory Receptor Systems in the Brain"" 327 $a""Iron Metabolism and Regulation""""Transferrin and the Transferrin Receptor""; ""Regulation of Iron Storage as Ferritin""; ""TECHNOLOGIES CREATING NEW OPPORTUNITIES FOR BASIC RESEARCH IN NUTRITION SCIENCE""; ""Genetics""; ""Manipulation of the Mammalian Genome""; ""Why transgenes are useful Transgenes have two key uses""; ""Approaches to Analysis of Multifactorial Traits""; ""Identification, Isolation, and Tracking of Specific Cell Types""; ""Monoclonal Antibodies""; ""Visualization""; ""Fluorescence-Activated Cell Sorting""; ""Cell and Tissue Culture Systems""; ""Immortalization of Cells"" 327 $a""Complex Culture Systems"" 330 $aThanks to increased knowledge about nutrition, many threats to human health have been curbed. But there is much more to be learned. This new volume identifies the most promising opportunities for further progress in basic and clinical research in the biological sciences, food science and technology, and public health. The committee identifies cross-cutting themes as frameworks for investigation and offers a history of nutrition and food science research with nine case studies of accomplishments. The core of the volume identifies research opportunities in areas likely to provide the biggest payoffs in enhancing individual and public health. The volume highlights the importance of technology and instrumentation and covers the spectrum from the effects of neurotransmitters on food selection to the impact of federal food programs on public health. The book also explores the training of nutrition and food scientists. This comprehensive resource will be indispensable to investigators, administrators, and funding decisionmakers in government and industry as well as faculty, students, and interested individuals. 606 $aNutrition$xResearch 606 $aFood$xResearch 615 0$aNutrition$xResearch. 615 0$aFood$xResearch. 676 $a613.2/072 701 $aThomas$b Paul R.$f1953-$01807060 701 $aEarl$b Robert O$01804003 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910971029703321 996 $aOpportunities in the nutrition and food sciences$94366784 997 $aUNINA