Progress 08/15/06 to 08/14/09
Outputs
OUTPUTS: Dr. Guy Johnson (McCormick Science Center) and Dr. Anantheswaran (Penn State) co-sponsored a symposium at the IFT meeting (June 29-July 1, 2008) in New Orleans, LA titled, "Improving public health through product innovation: Can food science and nutrition achieve the impossible". This was followed by a round table titled "Can Food Science and Nutrition Achieve the Impossible Food Solutions - A Vision for the Future". This symposium briefly reviewed the application of food science to dietary recommendations (both successes and missed opportunities) from a historical perspective. It also used the 2005 Dietary Guidelines for Americans pertaining to weight management, dietary fats, fruits and vegetables and dietary fiber as case studies on how the interface of food science and nutrition could be used to develop and assess food-based solutions. Leading experts explored the power of collaboration between food science and nutrition to improve public health through product innovation and education by examining past successes, future challenges and long-term potential of this interaction. The first session in this two-part program was a series of presentations to illustrate the benefits of interaction between the disciplines of food science and nutrition using four current dietary recommendations as case studies. This session was followed by a roundtable discussion that was devoted to the development of strategies and action plans to stimulate continued interaction between the two disciplines. This session began with a short presentation on the challenges facing the food industry to develop and market great-tasting products that deliver cutting-edge nutrition to consumers. Attendees were then permitted to join one of four groups to discuss the impediments (e.g., technical, business), solutions and strategies to develop and market such products in the areas of weight management, dietary fats, fruits and vegetables or dietary fiber. The IFT symposim and the roundtable discussion were very well attended. The notes from the roundtable discussions were shared with Dr. Ram Rao (National program Leader, USDA). We also co-sponsored a similar symposium titled, "Unite the Sciences to Ignite Innovation - Translating Dietary Guidelines into Foods Consumers Want to Eat" at the ASN/EB SYMPOSIUM (April 18-22, 2009) again in New Orleans, LA. This was followed by a panel discussion to address issues raised during the program and to engage the audience in the identification of sustainable mechanisms to foster interaction between the food science and nutrition communities. PARTICIPANTS: The presenters and the moderators in the two symposia were: R. C. Anantheswaran (Penn State University), Guy H. Johnson (Johnson Nutrition Solutions LLC), Indra Mehrotra (General Mills, Inc.), Johanna Dwyer (Tufts - New England Medical Center), James O. Hill (University of Colorado), John Finley (Louisiana State Univ.), J.M. Jones (coll. of St. Catherine, MN), Eric Hentges (ILSI, Washington DC, Mary Christ-Erwin (Porter Novelli), Lori E. Hoolihan (Dairy Council of California, Kantha Shelke (Corvus, Blue LLC), Penny Kris-Etherton (Penn State University, J. Edward Hunter (University of Cincinnati) TARGET AUDIENCES: The symposia were aimed at a broad array of food scientists and nutritionists because it applies to the application of these sciences to the development of innovative products from the concept stage through formulation and marketing. Examples of focus categories that apply include researchers, product developers, marketers, regulatory and government personnel, communications experts and basic scientists. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Interaction between the disciplines of nutrition and food science provides opportunities that greatly exceed the potential of each area working independently. The most profound nutritional insights are irrelevant to public health unless they can be applied through food products that the public will purchase and consume. At the same time, consumers are increasingly demanding that the foods they buy deliver cutting-edge nutrition, and products that are perceived as unhealthy are destined to fail in the marketplace. Unfortunately, the current interaction between the disciplines of nutrition and food science is minimal. The purpose of this symposium was to illustrate the enormous potential for nutritionists and food scientists to work together to secure funding, explore new opportunities and ultimately improve public health through a combination of enlightened public policy and a continuously evolving food supply. The overall goal of these two symposia were to demonstrate how the disciplines of food science and nutrition can work together to provide practical, food-based solutions that can be used by consumers to help comply with current dietary recommendations by making a series of small changes to current dietary practices. The specific objectives were to gain insights on how the disciplines of nutrition and food science can work together to positively affect public health, to understand how the combination of nutrition and food science can be leveraged to enhance public policy, to showcase some of the capabilities and limitations of food science to address dietary guidelines pertaining to weight management and dietary lipids, to identify roadblocks, solutions and strategies on how the disciplines of food science and nutrition can work together to help consumers implement current dietary recommendations in weight management, dietary fats, fruits and vegetables and dietary fiber, and to create awareness among food scientists and nutritionists of the benefits of collaboration; to stimulate creative thinking about how nutritionists and food scientists can interact to identify and pursue funding for innovative projects, and to develop action plans for the implementation and continuation of such efforts. The presentationas followed by round-table discussions were very useful in coming up with ideas to integrate the activities of the food scientists and the nutritionists. These ideas were shared with the attendees which included representatives from the academia, government and the food industry.
Publications
- Jones, J. M. 2008. Food science and nutrition working together to help consumers implement dietary fiber guidelines. Paper presented at the 2008 Annual Meeting of IFT, New Orleans, LA, June 28-July 1. Presentation #181-04. http://members.ift.org/IFT/Research/TechnicalAbstracts/.
- Hentges, E. J. 2008. Successes, challenges and long-term potential for the interaction of food science and nutrition to help consumers implement fruit and vegetable dietary guidelines. Paper presented at the 2008 Annual Meeting of IFT, New Orleans, LA, June 28-July 1. Presentation #181-05. http://www.abstractsonline.com/viewer/viewSession.asp.
- Dwyer, J. 2009. Implementing dietary guidethrough the combination of food science and nutrition. Paper presented at the 2009 Annual Meeting of ASN/EB, New Orleans, LA, April 18-22. http://www.nutrition.org/meetings/asn-annual-meetings-at-experimental -biology/2009-asneb-preliminary-program/.
- Hill, J. O. 2009. Successes, challenges and long-term potential for the interaction of food science and nutrition to help consumers implement weight management dietary guidelines. Paper presented at the 2009 Annual Meeting of ASN/EB, New Orleans, LA, April 18-22. http://www.nutrition.org/meetings/asn-annual-meetings-at-experimental -biology/2009-asneb-preliminary-program/.
- Shelke, K. 2009. Opportunities and limitations of food science to provide consumers with foods designed to help implement weight management strategies. Paper presented at the 2009 Annual Meeting of ASN/EB, New Orleans, LA, April 18-22. http://www.nutrition.org/meetings/asn-annual-meetings-at-experimental -biology/2009-asneb-preliminary-program/.
- Hill, J. O. 2008. Successes, challenges and long-term potential for the interaction of food science and nutrition to help consumers implement weight management dietary guidelines. Paper presented at the 2008 Annual Meeting of IFT. New Orleans, LA. June 28-July 1. Presentation #181-02. http://members.ift.org/IFT/Research/TechnicalAbstracts/.
- Finley, J. W. 2008. How nutrition and food science merge to improve fats and oils in the diet. Paper presented at the 2008 Annual Meeting of IFT, New Orleans, LA, June 28-July 1. Presentation #181-03. http://members.ift.org/IFT/Research/TechnicalAbstracts/.
- Kris-Etherton, P. 2009. Current dietary fat recommendations from a nutritional perspective. Paper presented at the 2009 Annual Meeting of ASN/EB, New Orleans, LA, April 18-22. http://www.nutrition.org/meetings/asn-annual-meetings-at-experimental -biology/2009-asneb-preliminary-program/.
- Hunter, J. E. 2009. Opportunities and limitations of food science to provide consumers with foods designed to help implement dietary lipid recommendations through the development of great-tasting, affordable products. Paper presented at the 2009 Annual Meeting of ASN/EB, New Orleans, LA, April 18-22. http://www.nutrition.org/meetings/asn-annual-meetings-at-experimental -biology/2009-asneb-preliminary-program/.
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Progress 08/15/07 to 08/14/08
Outputs
OUTPUTS: Our original intention was to organize a symposium but later decided to co-sponsor a symposium with the Insitute of Food Technologists IFT. This way we are better able to leverage the funds provided by the USDA with other agencies. We developed and co-sponsored a symposium at the IFT meeting (June 29-July 1, 2008) in New Orleans. It was titled , "Improving public health through product innovation: Can food science and nutrition achieve the impossible". This was followed by a round table titled "Can Food Science and Nutrition Achieve the Impossible Food Solutions - A Vision for the Future". The IFT symposim was very well attended and we have been asked to co-sponsor another symposium at the Experimental Biology meeting organized by the American Society of Nutrition in Spring 2009. PARTICIPANTS: The symposium were jointly organized by the members of the 2008 IFT taskforce for food science and nutrition. TARGET AUDIENCES: The target audiences were the food scientists and nutritionists working within the food industry PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
The presentationas followed by round-table discussions were very useful in coming up with ideas to integrate the activities of the food scientists and the nutritionists. These ideas were shared with the attendees which included representatives from the academia, government and the food industry.
Publications
- Dwyer, J. 2008. Implementing dietary guidethrough the combination of food science and nutrition. Paper presented at the 2008 Annual Meeting of IFT, Chicago, IL, June 28-July 1. Abstract #181-01.
- Leveille, G. 2008. Challenges in the development andmarketing of commercially viable food products that impact public health objectives Paper presented at the 2008 Annual Meeting of IFT, Chicago, IL, June 28-July 1. Abstract #200-01.
- Anantheswaran, S. 2008. Lipids moderator. Paper presented at the 2008 Annual Meeting of IFT, Chicago, IL, June 28-July 1. Abstract #200-01.
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