In September 2015, the National Academies of Sciences, Engineering, and Medicine's Food and Nutrition Board convened a workshop in Washington, DC, to discuss how communications and marketing impact consumer knowledge, skills, and behavior around food, nutrition, and healthy eating. The workshop was divided into three sessions, each with specific goals that were developed by the planning committee: Session 1 described the current state of the science concerning the role of consumer education, health communications and marketing, commercial brand marketing, health literacy, and other forms of communication in affecting consumer knowledge, skills, and behavior with respect to food safety, nutrition, and other health matters. Session 2 explored how scientific information is communicated, including the credibility of the source and of the communicator, the clarity and usability of the information, misconceptions/misinformation, and the impact of scientific communication on policy makers and the role of policy as a macro-level channel of communication. Session 3 explored the current state of the science concerning how food literacy can be strengthened through communication tools and strategies. This report summarizes the presentations and discussions from the workshop. Table of Contents Front Matter Introduction 1 Session 1: Food Literacy and the Role of Communications Relating to Food Safety, Nutrition, and Other Health Matters 2 Session 2: Food Literacy and Communications Conveying Scientific Information Concerning Food Safety, Nutrition, or Other Health Matters - Opportunities and Challenges 3 Promoting Food Literacy: Communication Tools and Strategies 4 Food Literacy: Next Steps References Appendix A: Workshop Agenda Appendix B: Abbreviations and Acronyms Appendix C: Speaker Biographical Sketches

On August 7?8, 2019, the National Academies of Sciences, Engineering, and Medicine hosted a public workshop in Washington, DC, to review the status of current and emerging knowledge about innovations for modern food systems and strategies for meeting future needs. The workshop addressed different perspectives on the topic of food systems and would build on a workshop on the topic of sustainable diets hosted by the Food Forum in August 2018. This publication summarizes the presentations and discussions from the workshop. Table of Contents Front Matter 1 Introduction 2 Taking a Broad Look at the Food System 3 Innovations in Food Production and Processing and Implications for Food Systems 4 Innovations in Alternative Food Production and Implications for Food Systems 5 Innovations in Food Distribution and Implications for Food Systems 6 Innovations in Food Marketing and Food Value Chains and Implications for Food Systems 7 Exploring Cases of Food System Evolution: Federal Programs and the Private Sector 8 Innovations in Food Data and Analytics and Implications for Food Systems 9 Innovations in Food Access and Affordability and Implications for Food Systems 10 Closing Discussion: The Evolution and Revolution of Food Systems References Appendix A: Workshop Agenda Appendix B: Acronyms and Abbreviations Appendix C: Biographical Sketches of Workshop Speakers and Moderators

On December 5, 2017, the National Academies of Sciences, Engineering, and Medicine hosted a public workshop titled Nutrigenomics and the Future of Nutrition in Washington, DC, to review current knowledge in the field of nutrigenomics as it relates to nutrition. Workshop participants explored the influence of genetic and epigenetic expression on nutritional status and the potential impact of personalized nutrition on health maintenance and chronic disease prevention. This publication summarizes the presentations and discussions from the workshop. Table of Contents Front Matter 1 Introduction 2 Nutrigenomics and Chronic Disease Endpoints 3 Personalized Nutrition in the Real World 4 Nutrigenomics Applications: Dietary Guidance and Food Product Development 5 Nutrigenomics: Regulatory, Ethical, and Science Policy Considerations 6 Rethinking the Relationship Between Diet and Health: Can Nutrigenomics Help? References Appendix A: Workshop Agenda Appendix B: Acronyms and Abbreviations Appendix C: Speaker and Facilitator Biographies

In September 2016, the National Academies of Sciences, Engineering, and Medicine convened a workshop to examine trends and patterns in aging and factors related to healthy aging in the United States, with a focus on nutrition, and how nutrition can sustain and promote healthy aging, not just in late adulthood, but beginning in pregnancy and early childhood and extending throughout the lifespan. Participants discussed the role of nutrition in the aging process at various stages in life, changes in organ systems over the lifespan and changes that occur with age related to cognitive, brain, and mental health, and explored opportunities to move forward in promoting healthy aging in the United States. This publication summarizes the presentations and discussions from the workshop. Table of Contents Front Matter 1 Introduction 2 Changing Landscape: Demographics, Health Status, and Nutritional Needs 3 The Spectrum of Aging and Health Over the Lifespan 4 Changes in Organ Systems Over the Lifespan 5 Moving Forward 6 Healthy Aging: What Is It? Are There Acceptable Markers to Utilize in Developing Strategies to Promote It? References Appendix A: Workshop Agenda Appendix B: Acronyms and Abbreviations Appendix C: Speaker and Moderator Biosketches

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. Table of Contents Front Matter 1 Introduction 2 Interaction Between the Brain and the Digestive System 3 Assessing the Science Behind Methodologies Being Used to Characterize Food as Addictive 4 Future Directions: Is the Addiction Model for Drugs and Alcohol Appropriate for Food? 5 Integrating the Evidence References Appendix A: Abbreviations and Acronyms Appendix B: Workshop Agenda Appendix C: Speaker Biographical Sketches

The Food Forum convened a public workshop on February 22-23, 2012, to explore current and emerging knowledge of the human microbiome, its role in human health, its interaction with the diet, and the translation of new research findings into tools and products that improve the nutritional quality of the food supply. The Human Microbiome, Diet, and Health: Workshop Summary summarizes the presentations and discussions that took place during the workshop. Over the two day workshop, several themes covered included: The microbiome is integral to human physiology, health, and disease. The microbiome is arguably the most intimate connection that humans have with their external environment, mostly through diet. Given the emerging nature of research on the microbiome, some important methodology issues might still have to be resolved with respect to undersampling and a lack of causal and mechanistic studies. Dietary interventions intended to have an impact on host biology via their impact on the microbiome are being developed, and the market for these products is seeing tremendous success. However, the current regulatory framework poses challenges to industry interest and investment. Table of Contents Front Matter Overview 1 Introduction 2 Study of the Human Microbiome 3 Interaction Between the Microbiome and Health and Environment 4 Influence of the Microbiome on the Metabolism of Diet and Dietary Components 5 Influence of Diet and Dietary Components on the Microbiome 6 Societal and Policy Implications 7 Possibilities for the Future A: Workshop Agenda B: Speaker Biographical Sketches C: Workshop Attendees D: Abbreviations and Acronyms

The Food Forum of the National Academies of Sciences, Engineering, and Medicine convened a virtual workshop, Challenges and Opportunities for Precision and Personalized Nutrition, on August 10-12, 2021. The workshop explored potential challenges and opportunities in the application of precision and personalized nutrition approaches to optimize dietary guidance and improve nutritional status. Workshops presenters discussed current precision and personalized nutrition research methodologies, limitations in data and design, adapting technologies for utilization, and policy and regulatory challenges. This Proceedings of a Workshop summarizes the presentations and discussions of the workshop. Table of Contents Front Matter 1 Introduction 2 The Current Evidence Base and Limitations 3 Innovative Methodologies and Technologies 4 Implementation of Precision and Personalized Nutrition References Appendix A: Workshop Agenda Appendix B: Acronyms and Abbreviations Appendix C: Biographical Sketches of Workshop Speakers, Moderators, and Planning Committee Members

On August 1 and 2, 2018, the National Academies of Sciences, Engineering, and Medicine hosted a public workshop in Washington, DC, on sustainable diets, food, and nutrition. Workshop participants reviewed current and emerging knowledge on the concept of sustainable diets within the field of food and nutrition; explored sustainable diets and relevant impacts for cross-sector partnerships, policy, and research; and discussed how sustainable diets influence dietary patterns, the food system, and population and public health. This publication briefly summarizes the presentations and discussions from the workshop. Table of Contents Front Matter 1 Introduction 2 What Are Sustainable Diets? 3 Measurement and Analysis of Sustainable Diets from Production to Consumption 4 Sustainability and Healthy Dietary Changes Through Policy and Program Action 5 Innovation in Food Production and Distribution to Reduce Environmental Footprint 6 Concluding Discussion References Appendix A: Workshop Agenda Appendix B: Acronyms and Abbreviations Appendix C: Speaker and Moderator Biographies

The leading challenges in public health-ranging from rising obesity rates to the fast-growing population of older adults-are complex and cannot be solved effectively by any one silver bullet or any one sector in isolation. Instead, their solutions require collaborative actions of many sectors, including industry, government, academia, and nongovernmental organizations. To better understand how to build multisectoral food and nutrition partnerships that achieve meaningful public health results, the IOM's Food Forum held a workshop on November 1-2, 2011, in Washington, D.C. The workshop brought together stakeholders from various sectors to discuss the benefits and risks of pursuing cross-sector partnerships, foster communication between sectors, and explore opportunities of mutual interest in food and nutrition that are most conducive for partnerships. Participants also discussed the perspectives of the various sectors, key features of successful partnerships, and what needs to be done to facilitate partnership development. This report, Building Public-Private Partnerships in Food and Nutrition: Workshop Summary, summarizes the workshop. Table of Contents Front Matter 1 Introduction 2 Why Partner? 3 How to Partner 4 What Next? References Appendix A: Workshop Agenda Appendix B: Speaker Biographical Sketches Appendix C: Workshop Attendees

The Institute of Medicine's (IOM's) Food Forum was established in 1993 to allow science and technology leaders in the food industry, top administrators in several federal government agencies from the United States and Canada, representatives from consumer interest groups, and academicians to openly communicate in a neutral setting. The Food Forum provides a mechanism for these diverse groups to discuss food, food safety, and food technology issues and to identify possible approaches for addressing these issues by taking into consideration the often complex interactions among industry, regulatory agencies, consumers, and academia. The objective, however, is to illuminate issues, not to resolve them. Unlike study committees of the IOM, forums cannot provide advice or recommendations to any government agency or other organization. Similarly, workshop summaries or other products resulting from forum activities are precluded from reaching conclusions or recommendations but, instead, are intended to reflect the variety of opinions expressed by the participants. On July 13-14, 1999, the forum convened a workshop on Food Safety Policy, Science, and Risk Assessment: Strengthening the Connection. The purpose of the workshop was to address many of the issues that complicate the development of microbiological food safety policy, focusing on the use of science and risk assessment in establishing policy and in determining the utilization of food safety resources. The purpose was not to find fault with past food safety regulatory activities or food safety policy decisions. Rather, the goal was to determine what actions have been taken in the past to address food safety issues, to consider what influences led to the policies that were put in place, and to explore how improvements can be made in the future. This report is a summary of the workshop presentations. It is limited to the views and opinions of those invited to present at the workshop and reflects their concerns and areas of expertise. As such, the report does not provide a comprehensive review of the research and current status of food safety policy, science, and risk assessment. The organization of the report approximates the order of the presentations at the workshop. The identification of a speaker as an industry representative or a Food and Drug Administration representative is not intended to suggest that the individual spoke for that organization or others who work there.

One of the many benefits of the U.S. food system is a safe, nutritious, and consistent food supply. However, the same system also places significant strain on land, water, air, and other natural resources. A better understanding of the food-environment synergies and trade-offs associated with the U.S. food system would help to reduce this strain. Many experts would like to use that knowledge to develop dietary recommendations on the basis of environmental as well as nutritional considerations. But identifying and quantifying those synergies and trade-offs, let alone acting on them, is a challenge in and of itself. The difficulty stems in part from the reality that experts in the fields of nutrition, agricultural science, and natural resource use often do not regularly collaborate with each other, with the exception of some international efforts. Sustainable Diets is the summary of a workshop convened by The Institute of Medicine's Food Forum and Roundtable on Environmental Health Sciences, Research, and Medicine in May 2013 to engender dialogue between experts in nutrition and experts in agriculture and natural resource sustainability and to explore current and emerging knowledge on the food and nutrition policy implications of the increasing environmental constraints on the food system. Experts explored the relationship between human health and the environment, including the identification and quantification of the synergies and trade-offs of their impact. This report explores the role of the food price environment and how environmental sustainability can be incorporated into dietary guidance and considers research priorities, policy implications, and drivers of consumer behaviors that will enable sustainable food choices. Table of Contents Front Matter 1 Introduction 2 Defining Relationships: Synergies and Trade-Offs Between Health and Environmental Impacts 3 Quantifying Synergies and Trade-Offs: Moving Forward from Conceptual Links to Empirical Data 4 The Food Price Environment 5 Options and Approaches to Enable Sustainable Food Choices 6 Moving Forward Appendix A: Abbreviations and Acronyms Appendix B: Workshop Agenda Appendix C: Speaker Biographical Sketches

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. Table of Contents Front Matter Workshop Summary Appendix A: Workshop Agenda Appendix B: Speaker and Moderator Biographical Sketches Appendix C: Abbreviations and Acronyms Appendix D: Workshop Attendees

Does a longer life mean a healthier life? The number of adults over 65 in the United States is growing, but many may not be aware that they are at greater risk from foodborne diseases and their nutritional needs change as they age. The IOM's Food Forum held a workshop October 29-30, 2009, to discuss food safety and nutrition concerns for older adults. Table of Contents Front Matter Overview 1 Introduction 2 Size and Demographics of Aging Populations 3 Physiology and Aging 4 Food Safety Concerns for Aging Populations 5 Nutrition Concerns for Aging Populations 6 Communicating with Aging Populations 7 Future Challenges and Solutions to Providing Healthy and Safe Foods to Aging Populations References Appendix A: Workshop Agenda Appendix B: Workshop Participants Appendix C: Speaker, Moderator, and Panelist Biographies Appendix D: Abbreviations and Acronyms

In the food industry, scientists are exploring the potential of nanotechnology to enhance the flavor and other sensory characteristics of foods, introduce antibacterial nanostructures into food packaging and encapsulate and deliver nutrients directly into targeted tissues, among other applications. However, as with any new technology, along with the benefits, there is the potential for unanticipated adverse effects. There is still a great deal to learn about any health outcomes related to introducing nanosized materials into foods and food packaging materials. Developing nanotechnology into a safe, effective tool for use in food science and technology will require addressing these and other questions. Assuring consumer confidence will be equally important to the success of this new emerging technology. The Institute of Medicine held a one-day workshop, summarized in this volume, to further explore the use of nanotechnology in food. Specifically, the workshop was organized around three primary topic areas: (1) the application of nanotechnology to food products; (2) the safety and efficacy of nanomaterials in food products; and (3) educating and informing consumers about the applications of nanotechnology to food products. Table of Contents Front Matter Overview 1 Introduction 2 Application of Nanotechnology to Food Products 3 Safety and Efficacy of Nanomaterials in Food Products 4 Educating and Informing Consumers About Applications of Nanotechnology to Food Products Appendix A: Workshop Agenda Appendix B: Workshop Participants Appendix C: Speaker Biographies Appendix D: Acronyms and Abbreviations

Legal regulations and manufacturers' monitoring practices have not been enough to prevent contamination of the national food supply and protect consumers from serious harm. In addressing food safety risks, regulators could perhaps better ensure the quality and safety of food by monitoring food production not just at a single point in production but all along the way, from farm to table. Recognizing the troubled state of food safety, the Institute of Medicine's (IOM) Food Forum met in Washington, DC, on September 9, 2008, to explore the management of food safety practices from the beginning of the supply chain to the marketplace. Table of Contents Front Matter Overview 1 Introduction 2 Recent Outbreaks in Food Products: Lessons Learned from Past Experience 3 The Complexities of Food Safety and Some Strategic Approaches Being Taken 4 The Way Forward: Varying Perspectives Appendix A: Workshop Agenda Appendix B: Workshop Participants Appendix C: Speaker, Moderator, and Disscussant Biographies Appendix D: Acronyms and Abbreviations