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Brain --- Physiology.
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Food habits --- Food industry and trade. --- Health behavior. --- Social aspects.
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On September 3-4, 2015, the Institute of Medicine Food and Nutrition Board convened a workshop to discuss how communications and marketing impact consumer knowledge, skills, and behavior around food nutrition, and healthy eating. The workshop goals developed by the planning committee were to: (1) describe the current state of the science concerning the role that consumer education, health communications and marketing, and other forms of communication play in affecting consumer knowledge with respect to food safety, nutrition, and other health matters; (2) explore how scientific information is communicated, including the credibility of the source and of the communicator, and the clarity and usability of information; and (3) explore the current state of the science concerning how food literacy can be strengthened through communications tools and strategies. This report highlights key points made by individual speakers and summarizes the workshop presentations and discussions.
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"Obesity is a major public health challenge. More than one-third of the U.S. adult population is considered obese, a figure that has more than doubled since the mid-1970s. Among children, obesity rates have more than tripled over the same period. Not only is obesity associated with numerous medical complications, but it incurs significant economic cost. At its simplest, obesity is a result of an energy imbalance, with obese (and overweight) people consuming more energy (calories) than they are expending. During the last 10-20 years, behavioral scientists have made significant progress toward building an evidence base for understanding what drives energy imbalance in overweight and obese individuals. Meanwhile, food scientists have been tapping into this growing evidence base to improve existing technologies and create new technologies that can be applied to alter the food supply in ways that reduce the obesity burden on the American population. Leveraging food technology for obesity prevention and reduction effort examines the complexity of human eating behavior and explores ways in which the food industry can continue to leverage modern food processing technologies to influence energy intake. The report also examines the opportunities and challenges of altering the food supply--both at home and outside the home--and outlines lessons learned, best practices, and next steps."--Publisher's description.
Obesity --- Food habits --- Food industry and trade --- Nutrition policy --- Food --- Feeding Behavior --- Publication Formats --- North America --- Investigative Techniques --- Overnutrition --- Overweight --- Food Industry --- Health Policy --- Habits --- Behavior --- Public Policy --- Industry --- Publication Characteristics --- Americas --- Body Weight --- Nutrition Disorders --- Analytical, Diagnostic and Therapeutic Techniques and Equipment --- Technology, Industry, and Agriculture --- Signs and Symptoms --- Social Control Policies --- Geographic Locations --- Nutritional and Metabolic Diseases --- Behavior and Behavior Mechanisms --- Body Size --- Pathological Conditions, Signs and Symptoms --- Policy --- Psychiatry and Psychology --- Technology, Industry, Agriculture --- Diseases --- Body Weights and Measures --- Geographicals --- Social Control, Formal --- Health Care Economics and Organizations --- Body Constitution --- Social Sciences --- Sociology --- Anthropology, Education, Sociology and Social Phenomena --- Physiological Phenomena --- Physical Examination --- Health Care --- Phenomena and Processes --- Diagnostic Techniques and Procedures --- Diagnosis --- Nutrition Policy --- Food Analysis --- Food Habits --- Congresses --- United States --- Food Technology --- Medicine --- Health & Biological Sciences --- Metabolic & Nutritional Diseases --- Prevention --- Appropriate technology --- Technological innovations --- Composition --- Overweight persons --- Health and hygiene
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"On July 9-10, 2014, the Institute of Medicine's Food Forum hosted a public workshop to explore emerging and rapidly developing research on relationships among the brain, the digestive system, and eating behavior. Drawing on expertise from the fields of nutrition and food science, animal and human physiology and behavior, and psychology and psychiatry as well as related fields, the purpose of the workshop was to (1) review current knowledge on the relationship between the brain and eating behavior, explore the interaction between the brain and the digestive system, and consider what is known about the brain's role in eating patterns and consumer choice; (2) evaluate current methods used to determine the impact of food on brain activity and eating behavior; and (3) identify gaps in knowledge and articulate a theoretical framework for future research. Relationships among the Brain, the Digestive System, and Eating Behavior summarizes the presentations and discussion of the workshop."--
Food habits --- Food preferences --- Nutrition --- Feedback --- Behavior --- Central Nervous System --- Digestive System and Oral Physiological Phenomena --- Behavior, Animal --- Digestive System Processes --- Homeostasis --- Nutritional Physiological Phenomena --- Physiological Processes --- Behavior and Behavior Mechanisms --- Cybernetics --- Phenomena and Processes --- Nervous System --- Physiological Phenomena --- Psychiatry and Psychology --- Anatomy --- Communication --- Information Science --- Brain --- Eating --- Digestive System Physiological Phenomena --- Feedback, Physiological --- Feeding Behavior --- Human Anatomy & Physiology --- Health & Biological Sciences --- Physiology --- Psychological aspects
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