Pub Date : 2024-03-01DOI: 10.1097/nt.0000000000000672
John M. Kearney
The main objective of food safety is to protect consumers of food products from food-related illnesses. Within countries, ensuring the safety of the food supply comes under the auspices of national food safety agencies. In the European Union, the agency charged with the safety evaluation of food products is the European Food Safety Authority (EFSA). Its equivalent in the United States is the Food and Drug Administration. What EFSA is and its role in risk analysis of food chemicals is the subject of this article. It also looks how EFSA as a scientific organization operates and comes to an opinion on the safety of a food chemical. This article also examines the interaction of EFSA with the Food and Drug Administration in the United States. In addition, some examples of where these institutions differ in how they evaluate and regulate food products are highlighted, emphasizing the importance of cooperation and the sharing of expertise between EFSA and the Food and Drug Administration to ensure consumer trust in the foods they consume.
{"title":"What Is EFSA and Why Is it Important?","authors":"John M. Kearney","doi":"10.1097/nt.0000000000000672","DOIUrl":"https://doi.org/10.1097/nt.0000000000000672","url":null,"abstract":"The main objective of food safety is to protect consumers of food products from food-related illnesses. Within countries, ensuring the safety of the food supply comes under the auspices of national food safety agencies. In the European Union, the agency charged with the safety evaluation of food products is the European Food Safety Authority (EFSA). Its equivalent in the United States is the Food and Drug Administration. What EFSA is and its role in risk analysis of food chemicals is the subject of this article. It also looks how EFSA as a scientific organization operates and comes to an opinion on the safety of a food chemical. This article also examines the interaction of EFSA with the Food and Drug Administration in the United States. In addition, some examples of where these institutions differ in how they evaluate and regulate food products are highlighted, emphasizing the importance of cooperation and the sharing of expertise between EFSA and the Food and Drug Administration to ensure consumer trust in the foods they consume.","PeriodicalId":19386,"journal":{"name":"Nutrition Today","volume":"27 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140404012","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-03-01DOI: 10.1097/nt.0000000000000675
Eva Weston, Esther Myers
In food allergy, there is an unfortunate misconception that all allergies are equally dangerous. This third article on food allergies focuses on non–immunoglobulin E–mediated food allergy, which classically presents in infancy or early childhood and predominantly involves the gastrointestinal tract. Most non–immunoglobulin E–mediated food allergies have a good prognosis, with the majority outgrown in childhood, although a minority of cases do persist into adulthood.
在食物过敏方面，有一种不幸的误解，即认为所有过敏都同样危险。第三篇关于食物过敏的文章主要介绍非免疫球蛋白 E 介导的食物过敏，这种过敏通常发生在婴儿期或幼儿期，主要涉及胃肠道。大多数非免疫球蛋白 E 介导的食物过敏预后良好，大多数人在童年时期就会痊愈，但也有少数病例会持续到成年。
{"title":"Non–Immunoglobulin E–Mediated Food Allergies","authors":"Eva Weston, Esther Myers","doi":"10.1097/nt.0000000000000675","DOIUrl":"https://doi.org/10.1097/nt.0000000000000675","url":null,"abstract":"In food allergy, there is an unfortunate misconception that all allergies are equally dangerous. This third article on food allergies focuses on non–immunoglobulin E–mediated food allergy, which classically presents in infancy or early childhood and predominantly involves the gastrointestinal tract. Most non–immunoglobulin E–mediated food allergies have a good prognosis, with the majority outgrown in childhood, although a minority of cases do persist into adulthood.","PeriodicalId":19386,"journal":{"name":"Nutrition Today","volume":"61 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140404338","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-03-01DOI: 10.1097/nt.0000000000000678
Lynsey M. Ricci, Libby MacQuillan, Arlene Grant-Holcomb
Disordered eating (DE) and eating disorders (EDs) are behaviors indicative of unhealthy relationships between food and body image. They may require mental health interventions and have implications for dietetic practice when they occur in dietetic professionals. This was a cross-sectional study about them delivered over the internet to students, interns, and graduates of nutrition and dietetics at a university. About half (53%) of respondents indicated having a personal experience with DE or an ED. The results of this study may be useful for educators in designing higher education that supports future nutrition professionals in the achievement of healthy relationships with food and body image.
饮食紊乱（DE）和饮食失调（ED）是食物与身体形象之间不健康关系的表现。当营养学专业人员出现这些症状时，可能需要进行心理健康干预，并对营养学实践产生影响。这是一项通过互联网对某大学营养与饮食学专业的学生、实习生和毕业生进行的横断面研究。约有一半（53%）的受访者表示曾有过 DE 或 ED 的亲身经历。这项研究的结果可能有助于教育工作者设计高等教育，以支持未来的营养专业人员实现与食物和身体形象的健康关系。
{"title":"The Prevalence and Perception of Disordered Eating and Eating Disorders Among Dietetic Students, Interns, and Graduates at a University","authors":"Lynsey M. Ricci, Libby MacQuillan, Arlene Grant-Holcomb","doi":"10.1097/nt.0000000000000678","DOIUrl":"https://doi.org/10.1097/nt.0000000000000678","url":null,"abstract":"Disordered eating (DE) and eating disorders (EDs) are behaviors indicative of unhealthy relationships between food and body image. They may require mental health interventions and have implications for dietetic practice when they occur in dietetic professionals. This was a cross-sectional study about them delivered over the internet to students, interns, and graduates of nutrition and dietetics at a university. About half (53%) of respondents indicated having a personal experience with DE or an ED. The results of this study may be useful for educators in designing higher education that supports future nutrition professionals in the achievement of healthy relationships with food and body image.","PeriodicalId":19386,"journal":{"name":"Nutrition Today","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140406662","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-01DOI: 10.1097/nt.0000000000000669
Adam Drewnowski
Front-of-pack nutrition labels that reflect and convey a food's nutritional value have a dual purpose. The first one is to promote consumer demand for more nutrient-rich foods. The second one is to motivate manufacturers to improve the quality of product portfolios by removing excess calories, fat, sugar, and salt. Whether front-of-pack nutrition labels can help shape food supply or food demand is a complex question that needs to be evaluated more closely.
{"title":"Front-of-Pack Nutrition Labels","authors":"Adam Drewnowski","doi":"10.1097/nt.0000000000000669","DOIUrl":"https://doi.org/10.1097/nt.0000000000000669","url":null,"abstract":"Front-of-pack nutrition labels that reflect and convey a food's nutritional value have a dual purpose. The first one is to promote consumer demand for more nutrient-rich foods. The second one is to motivate manufacturers to improve the quality of product portfolios by removing excess calories, fat, sugar, and salt. Whether front-of-pack nutrition labels can help shape food supply or food demand is a complex question that needs to be evaluated more closely.","PeriodicalId":19386,"journal":{"name":"Nutrition Today","volume":"33 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139637120","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-01DOI: 10.1097/nt.0000000000000662
Juan A. Velasquez, Jacob M. Thompson, Emily M. Hicks, Analí Morales-Juárez, Ivan D. Mendoza, D A Savaiano
The US Food and Drug Administration is considering an update of a front-of-pack voluntary “healthy” designation that received little use or attention by the food industry. Effective communication to consumers is crucial in promoting healthy diet and lifestyle patterns. In the current food landscape, it is difficult for consumers to determine what foods are healthy. Furthermore, the healthy definition should fit the current science based on the Dietary Guidelines for Americans. We present an argument for required front-of-pack labeling, rooted squarely in the Dietary Guidelines.
{"title":"The Healthy Label","authors":"Juan A. Velasquez, Jacob M. Thompson, Emily M. Hicks, Analí Morales-Juárez, Ivan D. Mendoza, D A Savaiano","doi":"10.1097/nt.0000000000000662","DOIUrl":"https://doi.org/10.1097/nt.0000000000000662","url":null,"abstract":"The US Food and Drug Administration is considering an update of a front-of-pack voluntary “healthy” designation that received little use or attention by the food industry. Effective communication to consumers is crucial in promoting healthy diet and lifestyle patterns. In the current food landscape, it is difficult for consumers to determine what foods are healthy. Furthermore, the healthy definition should fit the current science based on the Dietary Guidelines for Americans. We present an argument for required front-of-pack labeling, rooted squarely in the Dietary Guidelines.","PeriodicalId":19386,"journal":{"name":"Nutrition Today","volume":"42 24","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139634769","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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