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Alternative protein sources : balancing food innovation, sustainability, nutrition, and health : proceedings of a workshop /
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| 자료유형 | E-Book |
|---|---|
| 개인저자 | Nicholson, Anna, rapporteur. |
| 단체저자명 | National Academies of Sciences, Engineering, and Medicine (U.S.). Food Forum,sponsoring body. |
| 서명/저자사항 | Alternative protein sources :balancing food innovation, sustainability, nutrition, and health : proceedings of a workshop /Anna Nicholson, rapporteur ; National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Food Forum. |
| 형태사항 | 1 online resource (1 PDF file (xii, 135 pages)) |
| 소장본 주기 | WorldCat record variable field(s) change: 650 |
| ISBN | 0309701317 9780309701310 |
| 서지주기 | Includes bibliographical references. |
| 요약 | Alternative protein sources, which can be derived from plant and animal cells or created by precision fermentation, can have health, environmental, socio-economic, and ethical impacts. With a variety of types of alternative proteins being developed and available on the market, consumers, regulatory agencies, manufacturers, and researchers are faced with many different considerations. The National Academies Food Forum hosted a workshop that took a multi-sector approach to explore the state of the science on alternative protein sources as they relate to issues around diet quality, nutrition, and sustainability. The workshop also examined how alternative protein food processing innovations can be balanced in a way that optimizes nutritional content, affordability, and accessibility. This Proceedings of a Workshop summarizes the discussions held during the workshop. |
| 기금정보주기 | This activity was supported by contracts between the National Academy of Sciences and the National Institutes of Health (HHSN263201800029I/HHSN26300023); the U.S. Department of Agriculture (59-8040-0-001 and 123A9421P0017); and the U.S. Food and Drug Administration (75F40120C00192), with additional support from American Heart Association; Cargill, Inc.; Center for Science in the Public Interest; Coca-Cola Company; Conagra Brands; Danone North America; Feeding America; General Mills, Inc.; Institute of Food Technologists; Keurig Dr Pepper; Mars, Inc.; Mondele?z International; and Ocean Spray Cranberries, Inc. Any opinions, findings, conclusions, or recommendations expressed in this publication do not necessarily reflect the views of any organization or agency that provided support for the project. |
| 회의명 | Alternative Protein Sources: Balancing Food Innovation, Sustainability, Nutrition, and Health (Workshop)(2022:Online) |
| 일반주제명 | Proteins -- Congresses. Food -- Technological innovations -- Congresses. Food industry and trade -- Technological innovations -- Congresses. Nutrition -- Congresses. Diet -- Congresses. Enriched foods. Nutrition -- Requirements. Food habits. Food, Fortified Dietary Proteins -- administration & dosage Nutritional Requirements Nutritive Value Feeding Behavior Prote?ines -- Congre?s. Aliments -- Innovations -- Congre?s. Nutrition -- Congre?s. Alimentation -- Congre?s. Aliments enrichis. Valeur nutritive. Habitudes alimentaires. Diet Food industry and trade -- Technological innovations Nutrition Proteins |
| 주제명(지명) | United States |
| 언어 | 영어 |
| 기타형태 저록 | Print version:National Academies of Sciences, Engineering, and Medicine.Alternative Protein Sources.Washington, D.C. : National Academies Press, 짤20239780309701303 |
| 대출바로가기 | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=3622865 |
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