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| 003 | | OCoLC |
| 005 | | 20240307140410 |
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| 007 | | cr cn||||||||| |
| 008 | | 230702s2023 dcu ob 100 0 eng |
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▼a 9918644388606676
▼2 DNLM |
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▼a 1381173852 |
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▼z 9780309701303 |
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▼z 0309701309 |
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| 020 | |
▼a 9780309701310
▼q (electronic bk.) |
| 035 | |
▼a 3622865
▼b (N$T) |
| 035 | |
▼a (OCoLC)1381712021
▼z (OCoLC)1381173852 |
| 040 | |
▼a NLM
▼b eng
▼e rda
▼c NLM
▼d YDX
▼d N$T
▼d OCLCF
▼d EBLCP
▼d OCLCO
▼d 248032 |
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▼a pcc |
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▼a 574.19245
▼2 23/eng/20230721 |
| 100 | 1 |
▼a Nicholson, Anna,
▼e rapporteur. |
| 245 | 10 |
▼a Alternative protein sources :
▼b balancing food innovation, sustainability, nutrition, and health : proceedings of a workshop /
▼c Anna Nicholson, rapporteur ; National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Food Forum. |
| 264 | 1 |
▼a Washington, DC :
▼b National Academies Press,
▼c [2023] |
| 300 | |
▼a 1 online resource (1 PDF file (xii, 135 pages)) |
| 336 | |
▼a text
▼b txt
▼2 rdacontent |
| 337 | |
▼a computer
▼b c
▼2 rdamedia |
| 338 | |
▼a online resource
▼b cr
▼2 rdacarrier |
| 504 | |
▼a Includes bibliographical references. |
| 520 | 3 |
▼a 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. |
| 536 | |
▼a 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. |
| 588 | |
▼a Description based on online resource; title from PDF title page (viewed November 6, 2023). |
| 590 | |
▼a WorldCat record variable field(s) change: 650 |
| 650 | 0 |
▼a Proteins
▼v Congresses. |
| 650 | 0 |
▼a Food
▼x Technological innovations
▼v Congresses. |
| 650 | 0 |
▼a Food industry and trade
▼x Technological innovations
▼v Congresses. |
| 650 | 0 |
▼a Nutrition
▼v Congresses. |
| 650 | 0 |
▼a Diet
▼v Congresses. |
| 650 | 0 |
▼a Enriched foods. |
| 650 | 0 |
▼a Nutrition
▼x Requirements. |
| 650 | 0 |
▼a Food habits. |
| 650 | 12 |
▼a Food, Fortified |
| 650 | 12 |
▼a Dietary Proteins
▼x administration & dosage |
| 650 | 22 |
▼a Nutritional Requirements |
| 650 | 22 |
▼a Nutritive Value |
| 650 | 22 |
▼a Feeding Behavior |
| 650 | 6 |
▼a Prote?ines
▼v Congre?s. |
| 650 | 6 |
▼a Aliments
▼x Innovations
▼v Congre?s. |
| 650 | 6 |
▼a Nutrition
▼v Congre?s. |
| 650 | 6 |
▼a Alimentation
▼v Congre?s. |
| 650 | 6 |
▼a Aliments enrichis. |
| 650 | 6 |
▼a Valeur nutritive. |
| 650 | 6 |
▼a Habitudes alimentaires. |
| 650 | 7 |
▼a Diet
▼2 fast |
| 650 | 7 |
▼a Food industry and trade
▼x Technological innovations
▼2 fast |
| 650 | 7 |
▼a Nutrition
▼2 fast |
| 650 | 7 |
▼a Proteins
▼2 fast |
| 651 | 2 |
▼a United States |
| 655 | 2 |
▼a Congress |
| 655 | 7 |
▼a proceedings (reports)
▼2 aat |
| 655 | 7 |
▼a Conference papers and proceedings
▼2 fast |
| 655 | 7 |
▼a Conference papers and proceedings.
▼2 lcgft |
| 655 | 7 |
▼a Actes de congre?s.
▼2 rvmgf |
| 710 | 2 |
▼a National Academies of Sciences, Engineering, and Medicine (U.S.).
▼b Food Forum,
▼e sponsoring body. |
| 711 | 2 |
▼a Alternative Protein Sources: Balancing Food Innovation, Sustainability, Nutrition, and Health (Workshop)
▼d (2022:
▼c Online) |
| 776 | 08 |
▼i Print version:
▼a National Academies of Sciences, Engineering, and Medicine.
▼t Alternative Protein Sources.
▼d Washington, D.C. : National Academies Press, 짤2023
▼z 9780309701303 |
| 856 | 40 |
▼3 EBSCOhost
▼u https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=3622865 |
| 938 | |
▼a EBSCOhost
▼b EBSC
▼n 3622865 |
| 990 | |
▼a 관리자 |
| 994 | |
▼a 92
▼b N$T |