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More Effective National Food and Nutrition Policy:
Balancing the Role of Research, Nutrition Science, and Public Health
© 2015 Institute of Food Technologists
Presenters:
Joanne Slavin, PhD, RD, University of MinnesotaThe Widespread Effects of Food and Nutrition Policy on Public Health► Segment takes a look back at the history of the Dietary Guidelines
for Americans and how they have progressed over the past 35 years
Today we will hear from…
Moderator: Elizabeth CrawfordSenior Correspondent, Food Navigator-USA
2
© 2015 Institute of Food Technologists
Connie M. Weaver, PhD, Purdue UniversityThe Importance and Deficiencies of Consistent, Systematic Evaluation Processes in Policymaking► Examination of the evaluation processes used by policymakers and
provided examples of how differences among these processes can lead to varying results
Roger Clemens, DrPH, University of Southern CaliforniaThe Role of Scientific Research in Food and Nutrition Policy► An exploration of the different types of research used to set nutrition
policy and how varying strengths of this research often lead scientists to presume outcomes that may not hold true after stronger research emerges
3
Joanne Slavin, PhD, RDProfessor
Department of Food Science and NutritionUniversity of Minnesota
The Widespread Effects of Food and Nutrition Policy on Public Health
Disclosures for Joanne Slavin
AFFILIATION/FINANCIAL INTERESTS
(past 12 months)
CORPORATE ORGANIZATION
Grants/Research Support: American Pulse Association
Scientific Advisory Board/Consultant:
Tate and Lyle, Atkins, Kelloggs
Speakers Bureau:
Stock Shareholder:
Other
© 2015 Institute of Food Technologists 5
From Science to Me
The Science Policy Me
© 2015 Institute of Food Technologists 6
There is no perfect diet!
► Humans are omnivores, like pigs, and are adaptable to a wide range of foods
► Humans have survived and prospered on all kinds of diets, mostly reflecting access to food supply
• Traditional Arctic diet: 80% of kcals from fat
• Traditional African diet: 80% of kcals from carbohydrate
► Because of concerns with fat and cardiovascular disease, U.S. diet has moved from higher fat (42% of kcal in 1972) to lower fat (32% of kcal in 2000) – but more calories
© 2015 Institute of Food Technologists 7
Dietary Guidance—A Historical Perspective
1894 - Dr. W.O. Atwater specified amount of protein and total calories in a good diet,
but left unspecified the division of calories between fats and carbohydrates
1902 - “evils of overeating may not be felt at once, but sooner or later they are sure
to appear – perhaps in general debility, perhaps in actual disease”
1902 - “ordinary food materials…make a fitting diet, and the main question is to use
them in the kinds and proportions fitted to the actual needs of the body”
Recommended variety, proportionality and moderation, measuring calories,
and an affordable diet focused on nutrient-rich foods, less fat, sugar and
starch.
© 2015 Institute of Food Technologists 8
Nutritional science – nutrients to prevent deficiency diseases
1941: National Academy of Sciences began issuing “Recommended
Dietary Allowances” – quantity of nutrients a person needed to
consume daily to ensure basic good health, proper growth and
reproductive success, and to prevent nutrient deficiency diseases. Nutritional deficiency diseases have been virtually eliminated in
the U.S., thanks to enrichment of refined grains and other
fortification strategies.
© 2015 Institute of Food Technologists 9
Nutrient Adequacy
Meet nutrient needs without exceeding calorie needsDietary Reference Intakes (DRIs)
• Acceptable Macronutrient Distribution Ranges (AMDR) - Protein: 10 - 35% of kcal
- Carbohydrates: 45 - 65% of kcal
- Fat: 20 - 35% of kcal
• Recommended Dietary Allowance (RDA)
• Adequate Intake (AI)
• Tolerable Upper Level Intake (UL)
© 2015 Institute of Food Technologists 10
Senate Select Committee on Nutrition and Human Needs – Dietary Goals the United States (1977)
► Increase carbohydrates to 55%–60% of energy► Reduce fat to 30% of energy► SF, MF, PUFAs – 10%/10%/10%► Reduce cholesterol to 300 mg/day► Reduce sugar consumption by 40%► Reduce salt consumption to 3 g/day – 1200 mg
sodium
© 2015 Institute of Food Technologists 11
Toward Healthful Diets, FNB, 1980
“The Board expresses its concern over excessive hopes
and fears in many current attitudes toward food and
nutrition. Sound nutrition is not a panacea. Good food that
provides appropriate proportions of nutrients should not be
regarded as a poison, a medicine, or a talisman. It should
be eaten and enjoyed.”
© 2015 Institute of Food Technologists 12
Dietary Guidelines for Americans 1980 - 2010
1980
1985
1990
1995
2000
2005
2010
© 2015 Institute of Food Technologists 13
DGAC Advisory Report submitted to the
Secretaries of USDA & HHS
USDA & HHS write the
Policy Document
DGAC is chartered DG’s
implemented through Federal
programs
DGAC Charter
DGAC Public Meetings:
Review of the Science
Evidence-based Methodology Used to Review the Science
Public comments encouraged/collected
Dietary Guidelines for Americans,
2010
(TBD)
U.S. Department of AgricultureU.S. Department of Health and
Human Serviceswww.dietaryguidelines.gov
The New
“Pyramid”
Development of Dietary Guidelines Policy
© 2015 Institute of Food Technologists 14
Total Diet 2010 DGAC Conclusions: Not Evidence-Based
Key Topics: Overweight/obese nation Develop healthy dietary patterns in childhood and
adolescence Maintain energy intake within calorie needs Maximize nutrient density by emphasizing whole grains,
vegetables, fruits, milk/milk products, and oils Reduce solid fats and added sugars and sodium Flexible eating patterns
© 2015 Institute of Food Technologists 15
Chapter 3Foods and Food Components to Reduce
© 2015 Institute of Food Technologists 16
Chapter 4Foods and Nutrients to Increase
© 2015 Institute of Food Technologists 17
Comparison of Consumption to Recommendations
© 2015 Institute of Food Technologists 18
DGAC 2015
► “Settled science” – may not see much change on nutrient levels
► Movement to whole foods and away from nutrients► Topics such as sustainability, gluten, vegan diets,
and food processing have been discussed and may be included in 2015 DGA
© 2015 Institute of Food Technologists 19
2015 DGAC – Dietary patterns, foods and nutrition, and health outcomes
► The US population should consume dietary patterns that are:• Rich in vegetables, fruits, whole grains, fish/seafood,
legumes, and nuts
• Moderate in dairy products (e.g. low and non-fat dairy) and alcohol and
• Lower in red and processed meat and
• Low in sugar-sweetened foods and beverages and refined grains
© 2015 Institute of Food Technologists 20
2015 DGAC – Food and nutrient intakes, and health: Current status and trends
► The US population has low intakes of certain key nutrients – vitamin D, potassium, fiber, calcium, and for females also iron. These low intakes are a public health concern because inadequate intakes are linked to health problems
► The US population over consumes sodium and saturated fat. Excess intakes of these nutrients are also linked to health problems
► Many of the food groups that are good sources of under consumed nutrients are consumed in low amounts by the US population
► Many of the food groups and food categories that have high levels of sodium, saturated fat, and added sugars are consumed in high amounts
© 2015 Institute of Food Technologists 21
1943: Basic Seven
Margaret Mead: “People don’t eat nutrition – they eat food”
Basic 7 did not specify the number of servings of each food group needed daily
© 2015 Institute of Food Technologists 22
1940s1950s-1960s
1970s1992
Food for Young
Children
1916
2005
Food advice: Evolution of USDA’s Food Guidance – Moderation and Variety
© 2015 Institute of Food Technologists 23
MyPlate.gov (6/2/11)
© 2015 Institute of Food Technologists 24
Key Takeaways
► Evidence-based reviews are limited in our ability to define “healthy foods”
► Recommendations for less added sugar and solid fats are based on empty calories, not health outcomes – USDA modeling
► Since nutrition research does not support that vegetarian diets are healthier than animal based diets, there is a movement to “sustainability” as the reason to support plant-based diets
► Solving important nutrition problems will require partnerships based on trust among academics, the government, commodity groups, and food companies
© 2015 Institute of Food Technologists 25
Connie M. Weaver, Ph.D.Purdue UniversityWest Lafayette, IN
The Importance and Deficiencies of Consistent, Systematic Evaluation
Processes in Policymaking
Disclosures for Connie Weaver
AFFILIATION/FINANCIAL INTERESTS
(past 12 months)
CORPORATE ORGANIZATION
Grants/Research Support: NIH, DRI, Nestle, Tate & Lyle
Scientific Advisory Board/Consultant:
NOF, ILSI, Showalter, Pharmavite
Speakers Bureau:
Stock Shareholder:
Other
© 2015 Institute of Food Technologists 27
Outline
► Evidence-based approach
► Difficulties encountered with evidence-based approach in nutrition
Consensus Development for
Public Health Guidelines
Science has produced unbiased, evidence-based
assessments of controversial medical issues important
to researchers, healthcare providers, policymakers,
patients, and the general public. The consensus
statements interpreting the available evidence and has
identified research gaps to guide future research. The
consensus statements have been used by numerous
professional organizations to develop guidelines.
Science has produced unbiased, evidence-based
assessments of controversial medical issues important
to researchers, healthcare providers, policymakers,
patients, and the general public. The consensus
statements interpreting the available evidence and has
identified research gaps to guide future research. The
consensus statements have been used by numerous
professional organizations to develop guidelines.
Science has produced unbiased, evidence-based
assessments of controversial medical issues important
to researchers, healthcare providers, policymakers,
patients, and the general public. The consensus
statements interpreting the available evidence and has
identified research gaps to guide future research. The
consensus statements have been used by numerous
professional organizations to develop guidelines.
Science has produced unbiased, evidence-based
assessments of controversial medical issues important
to researchers, healthcare providers, policymakers,
patients, and the general public. The consensus
statements interpreting the available evidence and has
identified research gaps to guide future research. The
consensus statements have been used by numerous
professional organizations to develop guidelines.
© 2015 Institute of Food Technologists 28
The Philosophy Behind an Evidence-based System
► Rules are set “up front” then followed, rather than having a preconceived idea and then finding the papers to support the idea.
► If one follows the rules, any trained scientist should come to the same conclusion.
© 2015 Institute of Food Technologists 29
Hierarchy of Evidence
RCT
Double Blinded RCT
Cohort Study Case Control Case Series Case Report
Expert Opinion
Weaker Evidence
Stronger Evidence
Evidence-based Medicine Hierarchy
Consistency ends here!
© 2015 Institute of Food Technologists 30
No Consistent Literature Retrieval or Grading Systems
► NIH-AHRQ
► FDA-own system for health claims
► Various other approaches
Slavin Nutr J 14:15, 2015
© 2015 Institute of Food Technologists 31
Nutrition Evidence Library (NEL) Process
Define Research Recommendations
Dietary Guidelines Advisory Committee Since 2010:
Summarize and Synthesize
the Evidence• Assess quality
of individual studies
• Assess applicability
• Summarize and synthesize
evidence
Develop and Grade ConclusionStatements
Formulate Systematic
Review Questions• Exploratory
searches• Public comment
• Dialogue with experts
• AnalyticalFramework
• PICO
Literature Search and
Sort• Identify study eligibility criteria
• Determine search strategy
• Search for relevant studies• List included
studies• List excluded
studies and rationale
ExtractEvidence
From Studies
Create evidence
worksheets
© 2015 Institute of Food Technologists 32
Grade Strength of Evidence► Quality
• Scientific rigor and validity
• Consider study design and execution
► Quantity
• Number of studies/sample sizes
► Consistency of findings across studies ► Impact
• Importance of studied outcomes/magnitude of effect
• Magnitude of effect
► Generalizability
Grades: 1.STRONG; 2. MODERATE; 3. LIMITED
© 2015 Institute of Food Technologists 33
Search term + bone + child + adolescence Excluded: reviews, animal studies, non-English Subcommittees reviewed abstracts and
excluded• If not RCT or observational study
• No bone outcomes
• Interventions <6 mo.
• Drug trials of disease states
ASN Scientific StatementsExample of Development of Peak Bone Mass
PubMed search of scientific literature Jan 2000-Dec 2014
© 2015 Institute of Food Technologists 34
Level of Evidence DescriptionA: Strong One large, well-conducted, generalizable, RCT
ORMultiple RCTs or trials with few limitations
B: Moderate Multiple prospective cohort studies.ORMeta-analysis of prospective cohort studies.
C: Limited Multiple prospective cohort studies from diverse populations that have limitations.OROne well-designed prospective study.ORMultiple cross-sectional or case-controlled studies with few limitations.ORMeta-analysis with design limitations.
D: Inadequate Methodologic flaws ORInsufficient data.
Evidence Grade
© 2015 Institute of Food Technologists
35
Differences in process for evaluating scientific evidence can
lead to different conclusions
Example: Choosing different end points concern over salt
© 2015 Institute of Food Technologists 36
2010 Dietary Guidelines Advisory Committee Conclusions
► A strong body of evidence has documented that in adults, as sodium intake decreases, so does blood pressure.
► A moderate body of evidence has documented that as sodium intake decreases, so does blood pressure in children, birth to 18 years of age.
► The reduction from 2,300 mg to 1,500 mg per day should occur gradually over time. [about 750 mg/1000kcal]
© 2015 Institute of Food Technologists 37
IOM Committee on Consequences of Sodium Reduction in Populations
– Released May 14, 2013
Calls for national action to reduce sodium content of foods - average intake 3400 mg Na/d
Evidence weak to strive for less than 2300 mg Na/d – need more studies between 1500 and 2300 mg/d
Focused on disease outcomes beyond blood pressure
© 2015 Institute of Food Technologists 38
2015 DGAC
Sodium Recommendations<2300 mg/day
© 2015 Institute of Food Technologists 39
There is NO guarantee of consensus conclusions even if you use same process and end
points
© 2015 Institute of Food Technologists 40
© 2015 Institute of Food Technologists 41
What is the Relationship Between Calcium and Vitamin D and Hip Fracture?
Women’s Health Initiative RCT of CaD(n=68,719 postmenopausal women)
Prentice et al., Osteopor Int 24:567, 2013
• All subjects including those taking own supplements
• >5 Year CaD Intervention-related Health Outcomes in Subjects Adherent & Not Taking Baseline Supplements
No relationship
Large benefit
© 2015 Institute of Food Technologists 42
Difficulties of Applying Evidence-Based Medicine
Approach to Nutrition
© 2015 Institute of Food Technologists 43
Ranking of Study Type
► The RCT is given greatest weight because it is the only design that permits strong causal inference
► But for nutrition, that often means sacrificing control of the independent variable (nutrient diet) in favor of the dependent variable (health outcome)
© 2015 Institute of Food Technologists 44
RCT Trials are Designed for a Compound That:
Works quickly
Usually pinpointed to 1 pathway or 1 mechanism of action
That is: a drug
© 2015 Institute of Food Technologists 45
Features of RCTs for Drugs
► Tested in or applied to sick people► Test agent is contrasted with its absence
compared to a nutrient where there can be no nutrient-free state
► Sharply defined primary outcome measure► Effect size usually large compared to a nutrient► Response characteristic is usually monotonic
across plausible intakes
© 2015 Institute of Food Technologists 46
Contrasts
► Drug – drug-added state is contrasted with drug-free state
► Nutrient – “high” intake is contrasted with “low” intake
© 2015 Institute of Food Technologists 47
Effect Size
► Drug- usually large
► Nutrient – usually small, but•public health impact may nevertheless be large•aggregate effect across multiple •systems is itself often large
© 2015 Institute of Food Technologists 48
Consequence
► When changes are small, testing for isolated nutrient effects requires large, expensive, lengthy studies if effects in isolated systems are to be found statistically significant.
© 2015 Institute of Food Technologists 49
INTAKE
EFFE
CT
Study Design & the Threshold
the control group must be
deficient
© 2015 Institute of Food Technologists 50
The Ethical Problem
► Placing the control group on a clearly inadequate intake
Ethically acceptable?
© 2015 Institute of Food Technologists 51
Underreporting error for energy intake in overweight boys and girls was 35+18%E
I as
% o
f TE
E
Girls Boys
Reported EIWeight adjusted MEITEE by DLW
Singh, 89(6):1744-1750, 2009
Concern with Diet Assessment for Observational Studies
© 2015 Institute of Food Technologists 52
Controlled Feeding Studies
► Historically ranked highest for evidence for nutrients/diet
► Minimizes confounders and allows study of range of known intakes
© 2015 Institute of Food Technologists 53
Animal Studies
► Can have controlled diet and sufficiently long duration for cancer outcome measures.
•But relevance to humans?
► Invasive procedures► Mechanistic
© 2015 Institute of Food Technologists 54
Future Needs
► Good biomarkers are the most needed tool in research related to diet and health. Current biomarkers for intake and health outcome measures range from weak to moderately good. Even the better ones need validation.
© 2015 Institute of Food Technologists 55
Kinds of Evidence
Basic Research
Translational Research
EfficacyStudies
Effectiveness Research
How does it work?
Can it be studied in people?
Specific effects?
How good is the
translation?
© 2015 Institute of Food Technologists 56
Best recommendations use the totality of
evidence with liberal doses of critical thinking
and LOGIC!
© 2015 Institute of Food Technologists 57
The Role of Scientific Research in Food and Nutrition PolicyRoger Clemens, DrPH, CFS, CNS, FACN, FIFT, FIAFST
Adjunct Professor, Pharmacology and Pharmaceutical Sciences USC School of Pharmacy, Los Angeles
The Role of Scientific Research in Food and Nutrition Policy
Disclosures for Roger Clemens
AFFILIATION/FINANCIAL INTERESTS
(past 12 months)
CORPORATE ORGANIZATION
Grants/Research Support: None
Scientific Advisory Board/Consultant:
Spherix Consulting, Mushroom Council, Almond Board of California, California Walnut Commission, Abbott Nutrition,
FMC, Numerous Law Firms
Speakers Bureau: IFT, ASN
Stock Shareholder: None
Other Daedalus Humanitarian/Foundation
© 2015 Institute of Food Technologists 59
► Improve health through food
► Provide food that is safe, nutritious, affordable and accessible
► Implement consistent policy
► Establish dietary clear guidelines
Dietary Guidelines and Global Imperatives
• Need health literacy• Need developmental
approach to dietary guidelines
• Need to recognize nutrition needs
throughout life cycle• Need applied research
based on food• Need public/private
partnerships • Need to shift cultures of
health
© 2015 Institute of Food Technologists 60
► Over 35 years, increased prevalence of NCD
► Medical expenses associated with obesity: $200-300B
► > $100B spent on nutrition assistance programs~ 70% of SNAP support families with children
► ~24MM people in low income
► ~20% children are food insecure
► Food and inactivity leading contributors of death in the USA
J. Michael McGinnis, M.D., M.A., M.P.P., IOM Senior Scholar, May 21, 2015
► Agriculture is responsible for much of the progress humanity has made against hunger. The only way that the world can keep up with food production is by the improvement of science and technology.
Norman Borlaug, Nobel Laureate, 1970
Health Today
© 2015 Institute of Food Technologists 61
► Examine the Dietary Guidelines for Americans, 2010 and determine topics for which new scientific evidence is likely to be available that may inform revisions to the current guidance or suggest new guidance.
► Place its primary focus on the systematic review and analysis of the evidence published since the last DGAC deliberations.
► Place its primary emphasis on the development of food-based recommendations that are of public health importance for Americans ages 2 years and older.
► Prepare and submit to the Secretary of Health and Human Services and the Secretary of Agriculture a report of technical recommendations, with rationales, to inform the development of the 2015 Dietary Guidelines for Americans. DGAC responsibilities include providing authorship for this report; however, responsibilities do not include translating the recommendations into policy or into communication and outreach documents or programs.
Charge to the 2015 DGAC
http://www.health.gov/dietaryguidelines/2015-binder/2015/chargeCommittee.aspx June 2013 © 2015 Institute of Food Technologists 62
Assessing the Evidence
► Observational claims are not necessarily validated via clinical trials.
► Clinical studies among small populations do not necessarily translate to total population (think public policy)
► Common words like “association,” “related,” and “relative risk” imply strength, yet upon review the work is generally quite weak
► “Definitive solution will not come from another million observational papers or a few small randomized trials”
Ioannidis JPA BMJ 2013;347: doi: 10.1136/bmj.f6698© 2015 Institute of Food Technologists 63
► Systematic reviews and meta-analyses
• Different inclusion/exclusion criteria impact results
• Different statistical approaches and choices of
covariates impact results
• Dietary exposures are not accurate
• Associations Causes
• Reflect the perspectives of others
Research Bias
Nicklas et al., J Nutr 2014; doi: 10.3945/jn.114.194068
© 2015 Institute of Food Technologists 64
It is…important to not be distracted by questions that we have not been asked to address.
What was Asked?
What’s missing in many [meta analysis and systematic review] studies published since 2010 DGAC?
Undefined and inconsistent outcomes
Intention to treat analysis Complete case analysis
Unexplained discontinuances Imputed baseline data extended
beyond current analysis Multiple imputations in analyses
© 2015 Institute of Food Technologists 65
Kaiser et al. Obes Rev 2013; doi: 10.1111/obr.12048.
Ecological Relation of Water Intake with Prevalence of Overweight/Obesity: 1961-2000
Rise in obesity rates (round markers) and bottled water consumption (square markers). USA
© 2015 Institute of Food Technologists 66
Consumer Confusion
ConfidenceConfusion
IFIC 2012:• Three out of four consumers feel that changes in nutritional
guidance makes it hard to know what to believe
• Half believe it is easier to do their own taxes than to figure out how to eat healthfully
International Food Information Council Foundation 2012 Food & Health Survey . Consumer Attitudes Toward Food Safety, Nutrition & Health http://www.foodinsight.org/Content/3840/2012%20IFIC%20Food%20and%20Health%20Survey%20Report%20of%20Findings%20(for%20website).pdf
© 2015 Institute of Food Technologists 67
Do Scripted Diets Work for Policy?What about Low-fat Diets?
2015 DGAC Meeting 5, September 16, 2014© 2015 Institute of Food Technologists 68
Comments► Chowdhury: “My take on this would be that it’s not saturated fat that
we should worry about” in our diets.
► Hu: The findings should not be taken as “a green light” to eat more steak, butter and other foods rich in saturated fat. … looking at individual fats and other nutrient groups in isolation could be misleading, because when people cut down on fats they tend to eat more bread, cold cereal and other refined carbohydrates that can also be bad for cardiovascular health.
► Hu: “The single macronutrient approach is outdated. I think future dietary guidelines will put more and more emphasis on real food rather than giving an absolute upper limit or cutoff point for certain macronutrients.”
► Hu: People should try to eat foods that are typical of the Mediterranean diet, like nuts, fish, avocado, high-fiber grains and olive oil.
Rajiv Chowdhury, PhD
Cardiovascular Epidemiologist
University of Cambridge
Frank Hu, MD, PhDProfessor of Nutrition and
EpidemiologyHarvard University
http://acsh.org/2014/03/huge-new-re-evaluation-saturated-fat-heart-risk-finds-link/March 18, 2014
© 2015 Institute of Food Technologists 69
► Cholesterol is not a nutrient of concern for overconsumption.
► Saturated fat is still a nutrient of concern for overconsumption, particularly for those older than the age of 50 years.
Dietary Cholesterol and Saturated Fat
© 2015 Institute of Food Technologists 70
► There is insufficient evidence that an exchange of sugar for non-sugar carbohydrates results in lower body weights (a calorie = a calorie)
► Observational (cross-sectional) studies suggest a possible relationship between consumption of sugar-sweetened beverages (SSB) and body weight; no supporting RCTs
► Insufficient evidence to support a difference between liquid and solid sugar intake and body weight control
Added Sugars and Body Weight
Key reference: van Baak & Astrup. Obes Rev 2009; 10 Suppl 1:9-23
© 2015 Institute of Food Technologists 71
Agency Statement2010 DGAC RCTs report that added sugars are not different from
other calories in increasing energy intake or body weight. Systematic reviews in this area are also inconsistent.
EFSA 2012 …a cause and effect relationship has not been established between total sugar intake and body weight gain
WHO 2015 (Te Morenga et al, 2014)
‘Trials in children, which involved recommendations to reduce intake of sugar sweetened foods and beverages, had low participant compliance to dietary advice; these trials showed no overall change in body weight.’
German Nutrition Society 2012
In general, meta-analyses are inconsistent. The most recent meta-analysis concludes that the risk-increasing effect is limited to individuals with initially already increased BMI or existing overweight, respectively
Sugar in Context
© 2015 Institute of Food Technologists 72
Food, Nutrition & Health
► Secondary Education Challenge
► Community Food Projects► Higher Education Challenge► 1890 Capacity► Food Safety, AFRI► Climate Variability and Change,
AFRI► Food Security, AFRI► Foundational Program, AFRI► Alaska Native & Native
Hawaiian Institutions
► Federally Recognized Tribes Extension Program
► Hispanic-Serving Institutions Education
► Multicultural Scholars► National Needs Graduate
Fellowships► New Technologies for Ag
Extension► Rural and Community
Development, SBIR► Tribal Colleges Education
Equity► Tribal Colleges Extension► Tribal Colleges Research
© 2015 Institute of Food Technologists 73
► FDA Investment• Further scientific knowledge about
potential food hazards
• Expand on best safety practices• Better understand how consumers access,
prepare, and use the foods they serve and eat
► CFSAN Research Strategic Plan• Globalization of the food supply chain• Changing industry processes• Consumer preferences for fresh and
minimally processed foods
Science & Research (Food)
Where’s Food Science and Nutrition?
Where’s Agriculture?
© 2015 Institute of Food Technologists 74
►Criteria for NNMAC representation (Title II)– At least two representatives selected solely on basis of
established record of distinguished service and eminence in many disciplines and fields (>20)• Various geographical areas• Private sector• Academia• Scientific and professional societies• Agriculture• Minority organizations• Public interest organizations, and• State or local government employee with a specialized
interest in nutrition monitoring
1990 National Nutrition Monitoring and Related Research Act, Title III (P.L. 101-445)
© 2015 Institute of Food Technologists 75
Immediacy
Sustainability Resource management
(land, water, energy) Cultivars compatible with
climate dynamics Biodiversity Supply chain (e.g., grains,
fish price stability) Globalization of food
supply
R&D investment New technology and innovation
Political tension unstable food supply
Food security policy Poverty Inadequate food
Decline physical and mental development
Rural development hunger
© 2015 Institute of Food Technologists 76
► Urgency for public and personal health► Urgency for collaborative funding► Urgency for the next generation
Call to Action
“A coordinated strategic plan that includes all sectors of society, including individuals, families, educators, communities, physicians
and allied health professionals, public health advocates, policy makers, scientists, and small and large businesses (e.g., farmers,
agricultural producers, food scientists, food manufacturers, and food retailers of all kinds), should be engaged in the development and
ultimate implementation of a plan to help all Americans eat well, be physically active, and maintain good health and function.
It is important that any strategic plan is evidence-informed, action-oriented, and focused on changes in systems in these sectors” USDA
© 2015 Institute of Food Technologists 77
► Must interconnect in policymaking that extends beyond nutrition.
► Must leverage interdisciplinary expertise that embraces knowledge, technology and innovation plus sections outside of the food system to achieve a more encompassing food system
► Develop a strong evidence-based approach to decision making
► Engage global harmonization guidelines in regionally, culturally appropriate practices in food supply
Going Forward
© 2015 Institute of Food Technologists 78
► Need a White House conference: greater attention to consumers
► Need to consider food forms beyond fruits and vegetables
► Need to understand everyone has a role in promoting better food choices, while being sensitive to culture and tradition
► Need to provide safe, nutritious, affordable and accessible foods for everyone
► Need to encourage research funding that includes agriculture, applied community nutrition, human behavior across demographics, and consumer education
Going Forward
© 2015 Institute of Food Technologists 79
While Diet Is Linked to Health, Much Confusion Exists About What to Eat and Under What
Circumstances!!
© 2015 Institute of Food Technologists 80
Today’s session was organized by the Corn Refiners Association.
Thank you.
© 2015 Institute of Food Technologists
Any Questions?