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 -- 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 -- 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 -- 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 D-Receptors and Metabolism -- Metabolism from Vitamin to Steroid Hormone -- Physiological Actions via Genomic and Nongenomic Pathways -- Neurotransmitters-Regulation and Action -- Influences on Eating Behaviors -- Excitatory and Inhibitory Receptor Systems in the Brain -- 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 -- Complex Culture Systems -- Animal Models -- Imaging Technologies for Metabolic Studies -- Approaches to Determining the Structure of Macromolecules -- FUTURE OPPORTUNITIES -- Manipulation of the Mammalian Genome to Understand Gene Function and Normal Metabolism -- Rate-limiting Enzymes in Metabolic Pathways -- Physiological Relevance of Regulatory Phenomena Characterized with Purified Proteins -- Intracellular Signaling Pathways -- Importance of Tissue-specific Expression in Metabolism -- Gene Therapy -- The Human Genome Project and Nutrition -- Regulation of Gene Expression -- Transcriptional Mechanisms -- Posttranscriptional Mechanisms -- Gene-Environmental Interactions in Complex Disease Phenotypes -- Structural Biology -- Stem Cell Biology -- Nutrient Transport Systems of the Blood-Brain Barrier -- Basic Research in Nutrition and the Blood-Brain Barrier -- Prevention and Repair of Oxidative Damage.

Retinoic-Acid-Regulated Nuclear Receptors -- CONCLUDING REMARKS -- 4 Enhancing the Food Supply -- ENGINEERING FOODS FOR DIETARY COMPLIANCE -- Fortification and Enrichment -- Research Opportunities -- Low-Fat and Low-Calorie Foods -- Research Opportunities -- Sensory Needs of the Elderly -- Research Opportunities -- Functional Foods For Health -- Research Opportunities -- IMPROVING FOOD SAFETY -- Microbiological Food Hazards -- Research Opportunities -- Naturally Occurring Toxicants in Foods -- Research Opportunities -- Food Allergies and Sensitivities -- Research Opportunities -- VALUE-ADDED FOOD MANUFACTURING -- Methods of Preservation -- Research Opportunities -- Physical and Engineering Properties -- Research Opportunities -- Separation -- Research Opportunities -- Biosensors and Process Control -- Research Opportunities -- Rheology -- Research Opportunities -- Packaging -- Research Opportunities -- BIOTECHNOLOGY -- Genetic Engineering of Crops -- Research Opportunities -- Plant Tissue Culture Technology -- Research Opportunities -- Animal Biotechnology -- Research Opportunities -- Fermentation -- Research Opportunities -- Enzymes and Protein Engineering -- Research Opportunities -- MOLECULAR BASIS OF FOOD QUALITY -- Research Opportunities -- ENVIRONMENTAL ISSUES -- Sustainability -- Research Opportunities -- CONCLUDING REMARKS -- 5 Understanding Diet, Health, and Disease Relationships -- NEW OPPORTUNITIES: MAXIMIZING FUNCTION -- Reproduction -- Research Opportunities -- Growth and Development -- Research Opportunities -- Body Composition -- Research Opportunities -- Immune Function -- Research Opportunities -- Cognitive Function-Central Nervous System -- Research Opportunities -- Food-Related Behaviors -- Research Opportunities -- NEW OPPORTUNITIES: UNDERSTANDING DIET AND DISEASE RELATIONSHIPS -- Cancer -- Research Opportunities -- Diabetes.

Research Opportunities -- Hypertension -- Research Opportunities -- Cardiovascular Disease and Arteriosclerosis -- Research Opportunities -- Obesity -- Research Opportunities -- Diarrhea -- Research Opportunities -- CONCLUDING REMARKS -- 6 Improving the Diet and Health of Individuals and Populations -- REDUCING THE RISK OF DIET-RELATED DISEASE -- Sociocultural Factors in Diet Selection -- Research Opportunities -- Behavioral Strategies for Lifestyle Change -- Research Opportunities -- REDUCING THE RISK OF FOOD INSECURITY AND HUNGER -- Research Opportunities -- IMPROVING METHODS AND TOOLS FOR NUTRITIONAL ASSESSMENT, MONITORING, AND EVALUATION -- Research Opportunities -- CONCLUDING REMARKS -- 7 Education and Training in the Nutrition and Food Sciences -- UNDERGRADUATE EDUCATION -- Summer Training Programs -- Accreditation -- GRADUATE EDUCATION -- Academic Structures for Education in the Nutrition and Food Sciences -- Departments of Nutrition -- Departments of Food Science -- Combined Departments of Nutrition and Food Sciences -- Medical School and Medical Center Nutrition Programs -- Schools of Public Health -- TRAINING OF SPECIFIC TYPES OF INVESTIGATORS -- Clinical Nutrition Investigators -- Nutritionists in the Behavioral and Social Sciences -- Food Scientists and Technologists -- SUPPORT OF GRADUATE EDUCATION IN THE NUTRITION AND FOOD SCIENCES -- A National Combined Pre- and Postdoctoral Program -- Description of Program -- CONCLUDING REMARKS -- 8 Support of the Nutrition and Food Sciences -- RESEARCH AND FUNDING OF RESEARCH BY GOVERNMENT -- The National Institutes of Health (NIH) -- Committee Recommendations to NIH -- U.S. Department of Agriculture -- Competitive Research Grants in Human Nutrition -- Committee Recommendations Pertaining to USDA -- National Science Foundation (NSF) -- Committee Recommendations Pertaining to NSF.

Enhancing the Nutrition and Food Sciences within the Federal Government -- Committee Recommendations Pertaining to the Federal Government -- RESEARCH AND FUNDING OF RESEARCH BY THE FOOD INDUSTRY -- Committee Recommendations Pertaining to the Food Industry -- Establish Better Links with Academic Departments of Food Science and Nutrition -- Increase Spending on Research Related to Value-Added Processing to Increase This Country's International Competitiveness... -- Commodity Checkoff Programs -- RESEARCH AND FUNDING OF RESEARCH BY NONPROFIT ORGANIZATIONS -- CONCLUDING REMARKS -- Sources and Suggested Reading -- APPENDIX A Acronyms -- APPENDIX B Contributors to the Report -- APPENDIX C Biographies of Committee Members and Staff -- Index.