High-Energy, Nutrient-Dense Emergency Relief Food Product PDF Download
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Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 030908315X
Category : Medical
Languages : en
Pages : 155
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Book Description
The present study was conducted by an ad hoc subcommittee of the Committee on Military Nutrition Research. The Subcommittee on Technical Specifications for a High-Energy Emergency Relief Ration was established by the Food and Nutrition Board of the Institute of Medicine in response to a request from USAID and DOD to develop technical specifications for a product for use in food relief after natural disasters or other emergency situations around the world. The specifications are to be used by both agencies in their calls for bids from U.S. food manufacturers to supply such a product.
Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 030908315X
Category : Medical
Languages : en
Pages : 155
Get Book Here
Book Description
The present study was conducted by an ad hoc subcommittee of the Committee on Military Nutrition Research. The Subcommittee on Technical Specifications for a High-Energy Emergency Relief Ration was established by the Food and Nutrition Board of the Institute of Medicine in response to a request from USAID and DOD to develop technical specifications for a product for use in food relief after natural disasters or other emergency situations around the world. The specifications are to be used by both agencies in their calls for bids from U.S. food manufacturers to supply such a product.
Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309169674
Category : Medical
Languages : en
Pages : 155
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Book Description
The present study was conducted by an ad hoc subcommittee of the Committee on Military Nutrition Research. The Subcommittee on Technical Specifications for a High-Energy Emergency Relief Ration was established by the Food and Nutrition Board of the Institute of Medicine in response to a request from USAID and DOD to develop technical specifications for a product for use in food relief after natural disasters or other emergency situations around the world. The specifications are to be used by both agencies in their calls for bids from U.S. food manufacturers to supply such a product.
Author: Subcommittee on Technical Specifications for a High-Energy Emergency Relief Ration
Publisher:
ISBN: 9780309385176
Category :
Languages : en
Pages :
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Book Description
The present study was conducted by an ad hoc subcommittee of the Committee on Military Nutrition Research. The Subcommittee on Technical Specifications for a High-Energy Emergency Relief Ration was established by the Food and Nutrition Board of the Institute of Medicine in response to a request from USAID and DOD to develop technical specifications for a product for use in food relief after natural disasters or other emergency situations around the world. The specifications are to be used by both agencies in their calls for bids from U.S. food manufacturers to supply such a product.
Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309096413
Category : Technology & Engineering
Languages : en
Pages : 463
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Book Description
Recognizing the importance of good nutrition for physical and mental status, the Department of Defense asked the Institute of Medicine to guide the design of the nutritional composition of a ration for soldiers on short-term, high-stress missions. Nutrient Composition of Rations for Short-Term, High-Intensity Combat Operations considers military performance, health concerns, food intake, energy expenditure, physical exercise, and food technology issues. The success of military operations depends to a large extent on the physical and mental status of the individuals involved. Appropriate nutrition during assault missions is a continuous challenge mainly due to diminished appetites of individuals under stress. Many less controllable and unpredictable factors, such as individual preferences and climate, come into play to reduce appetite. In fact, soldiers usually consume about half of the calories needed, leaving them in a state called "negative energy balance." The consequences of being in negative energy balance while under these circumstances range from weight loss to fatigue to mental impairments. An individual's physiological and nutritional status can markedly affect one's ability to maximize performance during missions and may compromise effectiveness. With the number of these missions increasing, the optimization of rations has become a high priority.
Author: Bernadette P. Marriott
Publisher: Academic Press
ISBN: 0128184612
Category : Technology & Engineering
Languages : en
Pages : 672
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Book Description
Present Knowledge in Nutrition, Eleventh Edition, provides an accessible, highly readable, referenced, source of the most current, reliable, and comprehensive information in the broad field of nutrition. Now broken into two, separate volumes, and updated to reflect scientific advancements since the publication of its tenth edition, Present Knowledge in Nutrition, Eleventh Edition includes expanded coverage on the topics of basic nutrition and metabolism and clinical and applied topics in nutrition. This volume, Present Knowledge in Nutrition: Clinical and Applied Topics in Nutrition, addresses life stage nutrition and maintaining health, nutrition monitoring, measurement, and regulation, and important topics in clinical nutrition. Authored by an international group of subject-matter experts, with the guidance of four editors with complementary areas of expertise, Present Knowledge in Nutrition, Eleventh Edition will continue to be a go-to resource for advanced undergraduate, graduate and postgraduate students in nutrition, public health, medicine, and related fields; professionals in academia and medicine, including clinicians, dietitians, physicians, and other health professionals; and academic, industrial and government researchers, including those in nutrition and public health. The book was produced in cooperation with the International Life Sciences Institute (https://ilsi.org/). - Provides an accessible source of the most current, reliable and comprehensive information in the broad field of nutrition - Features new chapters on topics of emerging importance, including the microbiome, eating disorders, nutrition in extreme environments, and the role of nutrition and cognition in mental status - Covers topics of clinical relevance, including the role of nutrition in cancer support, ICU nutrition, supporting patients with burns, and wasting, deconditioning and hypermetabolic conditions
Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309088534
Category : Medical
Languages : en
Pages : 256
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Book Description
The Dietary Reference Intakes (DRIs) are quantitative estimates of nutrient intakes to be used for planning and assessing diets for apparently healthy people. This volume is the second of two reports in the DRI series aimed at providing specific guidance on the appropriate uses of the DRIs. The first report provided guidance on appropriate methods for using DRIs in dietary assessment. This volume builds on the statistical foundations of the assessment report to provide specific guidance on how to use the appropriate DRIs in planning diets for individuals and for groups. Dietary planning, whether for an individual or a group, involves developing a diet that is nutritionally adequate without being excessive. The planning goal for individuals is to achieve recommended and adequate nutrient intakes using food-based guides. For group planning, the report presents a new approach based on considering the entire distribution of usual nutrient intakes rather than focusing on the mean intake of the group. The report stresses that dietary planning using the DRIs is a cyclical activity that involves assessment, planning, implementation, and reassessment. Nutrition and public health researchers, dietitians and nutritionists responsible for the education of the next generation of practitioners, and government professionals involved in the development and implementation of national diet and health assessments, public education efforts and food assistance programs will find this volume indispensable for setting intake goals for individuals and groups.
Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309097134
Category : Medical
Languages : en
Pages : 537
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Book Description
Creating an environment in which children in the United States grow up healthy should be a high priority for the nation. Yet the prevailing pattern of food and beverage marketing to children in America represents, at best, a missed opportunity, and at worst, a direct threat to the health prospects of the next generation. Children's dietary and related health patterns are shaped by the interplay of many factorsâ€"their biologic affinities, their culture and values, their economic status, their physical and social environments, and their commercial media environmentsâ€"all of which, apart from their genetic predispositions, have undergone significant transformations during the past three decades. Among these environments, none have more rapidly assumed central socializing roles among children and youth than the media. With the growth in the variety and the penetration of the media have come a parallel growth with their use for marketing, including the marketing of food and beverage products. What impact has food and beverage marketing had on the dietary patterns and health status of American children? The answer to this question has the potential to shape a generation and is the focus of Food Marketing to Children and Youth. This book will be of interest to parents, federal and state government agencies, educators and schools, health care professionals, industry companies, industry trade groups, media, and those involved in community and consumer advocacy.
Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309101263
Category : Technology & Engineering
Languages : en
Pages : 512
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Book Description
The U.S. Army Health Risk Appraisal group surveyed 400,000 active duty U.S. Army personnel in the late 1990s to determine whether or not those personnel met the dietary objectives of Healthy People 2000 (HP2000), a national agenda for health promotion and disease prevention. As reported by Yore et al. (2000), Army personnel generally did not meet the HP2000 goals for nutrition even though significant progress had been made during 1991-1998. Although the specific aspects of diet that would be relevant to this Committee on Mineral Requirements for Cognitive and Physical Performance of Military Personnel are lacking, the findings from this survey suggest that there are dietary problems in the military population. The potential for adverse effects of marginal mineral deficiencies among soldiers engaged in training or military operations and the prospect of improving military performance through mineral intakes have spurred the military's interest in this area of nutrition. Mineral Requirements for Military Personnel provides background information on the current knowledge regarding soldiers' eating behaviors as well as on the physical and mental stress caused by military garrison training or operations. This report also offers facts on the mineral content of rations and its intake by military personnel and addresses the potential effects of nutrient deficiencies due to inadequate intake or higher requirements during military operations. Mineral Requirements for Military Personnel provides information and recommendations on the development and uses of MDRIs and a description of strategies to increase intake of specific minerals, whether via usual foods, fortification, or supplementation. This report features a description of the metabolism and needs for selected minerals by military personnel under garrison training, recommendations on mineral intake levels, and an assessment of mineral level adequacy in operational rations. This report also includes a prioritization of the research needed to answer information gaps and details of study designs required to gain such information.
Author: Mildred Kaufman
Publisher: Jones & Bartlett Learning
ISBN: 9780763728403
Category : Health & Fitness
Languages : en
Pages : 650
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Book Description
Continuing advances in the science of nutrition and the study of infectious disease require that nutritionists be skilled in the behavioral sciences and social marketing in order to impact the preventable etiologies of obesity and chronic diseases. Add to that a new understanding of the social and environmental effects on health and illness that will further require nutritionists to expand their expertise and assume new roles in the generation of public policy affecting all areas of society. This important new book covers all aspects of developing and delivering nutrition related services in the community. Grounded in the science of nutrition, it offers simple, practical guidance and tools for nutritionists--whether working in clinical or public health venues--to develop and implement effective public nutrition programs. Each chapter begins with reader objectives and ends with "Points to Ponder" and a listing of helpful websites.
Author: Gustavo V. Barbosa-Cánovas
Publisher: John Wiley & Sons
ISBN: 0470376368
Category : Technology & Engineering
Languages : en
Pages : 456
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Book Description
Water Activity in Foods: Fundamentals and Applications is a one-of-a-kind reference text that brings together an international group of food scientists, chemists, and engineers to present a broad but thorough coverage of an important factor known to influence the attributes of foods – water activity. A team of experienced editors designed this book for lasting value as a sound introduction to the concept of water activity for neophytes and seasoned professionals in both academe and industry. Topics have been carefully selected to provide a comprehensive understanding of the mechanisms by which water activity influences the quality, shelf life, and safety of food products. Water Activity in Foods belongs on the shelves of all food science professionals for use in product development, quality control, and food safety. Students and newcomers to these areas will appreciate the instructional approach adopted by the experienced teachers and industry specialists who have contributed chapters to this comprehensive overview.
