Provides weekly and monthly charts with the average costs of food at home by four levels: thrifty, low-cost, moderate, and liberal, with further break-downs by age and gender. Alaska and Hawaii have separate bi-annual charts.
This list is compiled from FDA's Compliance Policy Guides on established "current levels for natural or unavoidable defects in food for human use that present no health hazards."
The food safety Research Projects Database provides users with information on research projects from both U.S. and international government and non-government organizations.
The aim is to assist professionals involved with the many aspects of risk analysis as it pertains to the safety of our food. Contains unique datasets, tutorials, tools, and links to numerous sources of information.
Nutritional database of thousands of foods served by the nations largest chain restaurants. It aggregates nutrition information posted on restaurant websites since 2012.
Nutrition information and clinical tools for health care professionals. Includes nutrition care for specific conditions; nutrition calculators; supplement formulary; client education materials and sample menus; and additional resources. (ADA Nutrition Care Manual)
Provides research-based nutrition information and clinical tools. Provides nutrition care processes for specific diseases; nutrition calculators; nutrition therapy foods and sample menus; and more.
From The Academy of Nutrition and Dietetics. AND develops position and practice papers to assist in promoting the public's optimal nutrition, health and well-being.
This site shows obesity rates by state for adults and children in the U.S. and contains other state-specific obesity-related information. The report itself ranks state obesity rates and lists government policies that attempt to curb obesity. The report also lists key recommendations for policy reforms aimed at reducing obesity rates.
A non-profit research and public policy organization devoted to improving the world’s diet, preventing obesity, and reducing weight stigma. Site includes Policy briefs, reports, podcasts, legislation database, and more.
This database is provided by the USDA Nutrient Data Laboratory (NDL), which provides information on the nutrient content of foods consumed in the United States. The database of over 7,500 food products can be searched and/or downloaded.
A statewide movement of local, state and national partners collectively working toward improving the health status of low-income Californians through increased fruit and vegetable consumption and daily physical activity.
A nutrition and food safety resource for consumers, health professionals, journalists, educators, government officials, and students. Provides timely resources on a variety of topics such as weight management, diet and health, food safety, food production, international food issues, and communications.
The FSP's main activities include capacity building in food safety system, chemical hazards in food supply, food derived from biotechnology, surveillance of foodborne disease. Reports, brochures, and fact sheets are available.
Site contains many documents on nutrition topics, such as micronutrient deficiencies, nutritional assessment monitoring, nutrition education, and more.
Food and Public Health: A Practical Introduction by Allison Karpyn (Editor)A new introduction to public health's most elemental topic Food is baked in to most things that public health is and does. But for a field charged with carrying torches as divergent as anti-hunger and anti-obesity, it's unlikely, even impossible, to shape a unified approach to complex concepts like food environment, food access, or even nutrition. Food and Public Health offers a contextualized, accessible introduction to understanding the foundations (and contradictions) at the intersection of these two topics. It distills the historical, political, sociological, and scientific factors influencing what we eat and where our food comes from, then offers actionable insights for future nutritionists, social workers, dietitians, and researchers in public health. Guiding the reader through more than a century of food-focused regulation, policy, and education, Food and Public Health is an essential introduction to: · food production and availability on a global and neighborhood scale · dietary guidelines, agricultural subsidies, rationing, and other attempts by governments to shape their citizens' diets · best practices in health promotion and chronic disease prevention · food insecurity and its paradoxical role as driver of both hunger and obesity Enriched with real-world examples and case studies, Food and Public Health offers a crucial link between kitchen tables and populations for the classroom.
Publication Date: 2018
Formal and Informal Approaches to Food Policy by William Aspray; George Royer; Melissa G. OcepekFormal approaches are those taken by government bodies through laws, court decisions and actions of government regulatory bodies. Informal approaches are those taken by individuals, non profit organizations, industries working at self-regulation, etc. Because the formal means are tied to a particular legal system, this kind of approach is nation-specific and the book focuses on the United States. But many of the things the authors have to say about US food policy and the interactions between formal and informal approaches would also be of interest to policymakers and food industry professionals in other countries. Coverage includes the regulation of food advertising on children's television and the internet, regulation of school lunch programsnbsp;and the influence of Eleanor Roosevelt and Michelle Obama.
Publication Date: 2014
Handbook of Food Fortification and Health: from concepts to public health applications. Volume 1 by Victor R. Preedy; Rajaventhan Srirajaskanthan; Vinood B. Patel (Editors)Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 1 represents a multidisciplinary approach to food fortification. This book aims to disseminate important material pertaining to the fortification of foods from strategic initiatives to public health applications. Optimal nutritional intake is an essential component of health and wellbeing. Unfortunately situations arise on a local or national scale when nutrient supply or intake is deemed to be suboptimal. As a consequence, ill health occurs affecting individual organs or causing premature death. In terms of public health, malnutrition due to micronutrient deficiency can be quite profound imposing economic and social burdens on individuals and whole communities. This comprehensive text examines the broad spectrum of food fortification in all its manifestations. Coverage includes sections on definitions of fortifications, fortified foods, beverages and nutrients, fortifications with micronutrients, biofortification, impact on individuals, public health concepts and issues, and selective methods and food chemistry. Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 1 is an indispensable text designed for nutritionists, dietitians, clinicians and health related professionals.
Publication Date: 2013
Multicultural Handbook of Food, Nutrition and DieteticsMulticultural Handbook of Food, Nutrition and Dietetics is the must have practical resource for dietitians, nutritionists and students working with both well settled but also recently migrated ethnic groups. Written by a team of authors drawn from the British Dietetic Association's Specialist Multicultural Nutrition Group the book provides in-depth information to equip the reader in the provision of nutrition advice to minority groups. Spanning a broad range of cultural groups the book seeks to consider religious and cultural requirements in relation to traditional diets; research on migration studies and chronic disease states; and nutrition and dietetic treatment in relation to key chronic diseases.
Weighing In: obesity, food justice, and the limits of capitalism by Guthman, JulieWeighing In takes on the "obesity epidemic," challenging many widely held assumptions about its causes and consequences. Julie Guthman examines fatness and its relationship to health outcomes to ask if our efforts to prevent "obesity" are sensible, efficacious, or ethical. She also focuses the lens of obesity on the broader food system to understand why we produce cheap, over-processed food, as well as why we eat it. Guthman takes issue with the currently touted remedy to obesity--promoting food that is local, organic, and farm fresh. While such fare may be tastier and grown in more ecologically sustainable ways, this approach can also reinforce class and race inequalities and neglect other possible explanations for the rise in obesity, including environmental toxins. Arguing that ours is a political economy of bulimia--one that promotes consumption while also insisting upon thinness--Guthman offers a complex analysis of our entire economic system.