The UK Food Standards Agency convened a group of expert scientists to review current research investigating factors affecting iron status and the bioavailability of dietary iron. Results presented at the workshop show menstrual blood loss to be the major determinant of body iron stores in premenopausal women. In the presence of abundant and varied food supplies, the health consequences of lower iron bioavailability are unclear and require further investigation.
In 1996 the population of China reached 1.23 billion, 22 % of the world population, and is expected to increase to 1.5 billion by 2020. As China has only 7 % of the world's arable land such population increases are likely to have an important impact on food supply in China and the world. Projections of the potential impact are discussed. The restructuring of Chinese agriculture at the end of the 1970s has led to dramatic increases in agricultural production and food consumption, in particular of animal products, fruit and vegetables. Along with these rapid changes there is evidence of a nutrition transition in which diseases associated with affluence are becoming more prevalent than deficiency diseases. This transition has led to concern about the evolving dietary pattern. The replacement of legumes, including soyabean, by meat and other animal products as rich sources of protein and other nutrients has been controversially argued on grounds of nutritional health, ecological impact, economic effects and world food supply. These arguments are reviewed and the pressures internal and external to China concerning the production and consumption of animal v . legume products are presented. It is concluded that nutritional policies to promote the consumption of soyabean are unlikely to be effective in the context of an increasingly free and global market.
Chapter 1 The Importance of Nutrition Chapter 2 Body Composition and Energy balance Chapter 3 Food consumption Chapter 4 Main dietary components Chapter 5 Minor dietary components Chapter 6 Diet and the lifecycle Chapter 7 Diet for sport and exercise Chapter 8 Diet and disease Chapter 9 Nutrition and the hard tissues Chapter 10 Diet and the gastrointestinal tract Chapter 11 Diet and genotype interactions: nutritional genomics Chapter 12 Nutritional epidemiology and nutritional assessment Chapter 13 Public Health Nutrition Appendices: Glossary Dietary reference values Index
Recent Activities of IUNS in Salt Reduction and Food SecurityThe following two short reports outline the participation of IUNS in recent meetings as part of a wider program to reduce salt in the diet and to work with the International Union of Food Science and Technology (IUFoST) in combining expertise in food and nutrition to promote sustainable food and nutrition security.
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