Seafood Choices

Balancing Benefits and Risks

Institute of Medicine, Food and Nutrition Board, Committee on Nutrient Relationships in Seafood: Selections to Balance Benefits and Risks (Autoren)

Ann L. Yaktine, Malden C. Nesheim (Herausgeber)

Buch | Hardcover

736 Seiten

2007
National Academies Press (Verlag)
978-0-309-10218-6 (ISBN)

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The fragmented information that consumers receive about the nutritional value and health risks associated with fish and shellfish can result in confusion or misperceptions about these food sources. Consumers are therefore confronted with a dilemma: they are told that seafood is good for them and should be consumed in large amounts, while at the same time the federal government and most states have issued advisories urging caution in the consumption of certain species or seafood from specific waters.

Seafood Choices carefully explores the decision-making process for selecting seafood by assessing the evidence on availability of specific nutrients (compared to other food sources) to obtain the greatest nutritional benefits. The book prioritizes the potential for adverse health effects from both naturally occurring and introduced toxicants in seafood; assesses evidence on the availability of specific nutrients in seafood compared to other food sources; determines the impact of modifying food choices to reduce intake of toxicants on nutrient intake and nutritional status within the U.S. population; develops a decision path for U.S. consumers to weigh their seafood choices to obtain nutritional benefits balanced against exposure risks; and identifies data gaps and recommendations for future research.

The information provided in this book will benefit food technologists, food manufacturers, nutritionists, and those involved in health professions making nutritional recommendations.

Committee on Nutrient Relationships in Seafood: Selections to Balance Benefits and Risks, Malden C. Nesheim and Ann L. Yaktine, Editors

1 Front Matter; 2 Summary; 3 1 Introduction; 4 2 Consumption Patterns and Composition of Seafood; 5 3 Health Benefits Associated with Nutrients in Seafood; 6 4 Health Risks Associated with Seafood Consumption; 7 5 Analysis of the Balancing of Benefits and Risks of Seafood Consumption; 8 6 Understanding Consumer Decision Making as the Basis for the Design of Consumer Guidance; 9 7 Balancing Choices: Supporting Consumer Seafood Consumption Decisions; 10 Appendix A Glossary and Supplementary Information; 11 Appendix B Data Tables; 12 Appendix C Tables and Scenarios; 13 Appendix D Open Session and Workshop Agendas; 14 Appendix E Committee Member Biographical Sketches; 15 Index

Erscheint lt. Verlag	9.4.2007
Verlagsort	Washington
Sprache	englisch
Maße	152 x 229 mm
Themenwelt	Studium ► Querschnittsbereiche ► Prävention / Gesundheitsförderung
ISBN-10	0-309-10218-9 / 0309102189
ISBN-13	978-0-309-10218-6 / 9780309102186
Zustand	Neuware