Food Marketing to Children and Youth - Committee on Food Marketing and the Diets of Children and Youth

Food Marketing to Children and Youth: Threat or Opportunity?
by: Committee on Food Marketing and the Diets of Children and Youth

Creating an environment in which children in the United States grow up healthy should be a high priority for the nation. Yet the prevailing pattern of food and beverage marketing to children in America represents, at best, a missed opportunity, and at worst, a direct threat to the health prospects of the next generation. Children's dietary and related health patterns are shaped by the interplay of many factors - their biologic affinities, their culture and values, their economic status, their physical and social environments, and their commercial media environments - all of which, apart from their genetic predispositions, have undergone significant transformations during the past three decades. Among these environments, none have more rapidly assumed central socializing roles among children and youth than the media. With the growth in the variety and the penetration of the media, have come a parallel growth with their use for marketing, including the marketing of food and beverage products. What impact has food and beverage marketing had on the dietary patterns and health status of American children? The answer to this question has the potential to shape a generation and is the focus of "Food Marketing to Children and Youth". This book will be of interest to parents, federal and state government agencies, educators and schools, health care professionals, industry companies, industry trade groups, media, and those involved in community and consumer advocacy.

size: 1.34 MB 

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Make It Safe: A Guide to Food Safety - CSIRO Food and Nutritional Sciences

Make It Safe: A Guide to Food Safety


by: CSIRO Food and Nutritional Sciences

All people involved with preparation of food for the commercial or retail market should have a sound understanding of the food safety risks associated with their specific products and, importantly, how to control these risks – failure to control food safety hazards can have devastating consequences. Make It Safe provides a science and risked-based intervention approach to the Australian food industry for the control of food safety hazards.

The huge variety of manufactured foods available to Australian consumers today has largely been the result of the hard work of a group of relatively small manufacturers. Small businesses make up around two-thirds of businesses in Australia’s food and beverage manufacturing industry. This book is aimed at those currently manufacturing food on a small-scale or those considering entering this market. It will assist those already operating a small business to develop a better understanding of key food safety systems, while those who are in the "start-up" phase will gain knowledge essential to provide their business with a solid food safety foundation.

The content will also be useful for students of food technology who wish to seek employment in the industry

or are planning on establishing their own manufacturing operation.

Key features

• Outlines the three food safety hazards: microbial, chemical and physical, with a special emphasis on microbial hazards and food recalls are explained

• Offers practical guidance on how to control food safety hazards

• Information is presented in a straightforward, instructive manner and key messages are highlighted at the end of each chapter

>> Make It Safe is the collaborative effort of food microbiologists and food technologists within CSIRO's Food and Nutritional Sciences division.

The authors have over 60 years of combined experience in helping small-scale and start up businesses with food safety and quality problems.

CSIRO Food and Nutritional Sciences conducts food and nutrition research to support the health and wellbeing of the Australian community and the sustainability and viability of the Australian food industry.

An important part of the Food and Nutritional Science portfolio is research that focuses on the hygienic production of microbiologically safe food.

The World Health Organisation (2002) indicates that in developed countries one in three people may be affected by foodborne illness each year, while OzFoodNet estimate that there are 5.4 million cases of foodborne disease annually in Australia.

Food manufacturers need to be confident that products retain their high quality from manufacturer to consumer. A safe food supply is essential for the food industry's viability and the wellbeing of both the community and the individual.

Controlling food safety hazards requires an understanding of which microbiological, chemical and physical hazards might be encountered when preparing a particular type of product.

The book helps small-scale food manufacturers identify these hazards and use this knowledge to control them. Hazard control is critical in ensuring the production and delivery of consistently safe foods and food products.

CSIRO Food and Nutritional Sciences provides food safety services to industry and conducts research focused on:

* protecting the community from food safety hazards

* anticipating and communicating emerging food safety threats

* developing new food processes and management tools that deliver safer and fresher foods

* helping to foster a regulatory system based on assessment of public health risk and quality science

* assisting partner organisations, such as the Food Safety Information Council, to educate consumers on appropriate food handling.

size: 6.86 MB

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Enhancing Food Safety: The Role of the Food and Drug Administration - National Research Council

Enhancing Food Safety: The Role of the Food and Drug Administration

by: Committee on the Review of Food and Drug Administration's Role in Ensuring Safe Food, National Research Council

Recent outbreaks of illnesses traced to contaminated sprouts and lettuce illustrate the holes that exist in the system for monitoring problems and preventing foodborne diseases. Although it is not solely responsible for ensuring the safety of the nation's food supply, the U.S. Food and Drug Administration (FDA) oversees monitoring and intervention for 80 percent of the food supply. The U.S. Food and Drug Administration's abilities to discover potential threats to food safety and prevent outbreaks of foodborne illness are hampered by impediments to efficient use of its limited resources and a piecemeal approach to gathering and using information on risks. Enhancing Food Safety: The Role of the Food and Drug Administration, a new book from the Institute of Medicine and the National Research Council, responds to a congressional request for recommendations on how to close gaps in FDA's food safety systems. Enhancing Food Safety begins with a brief review of the Food Protection Plan (FPP), FDA's food safety philosophy developed in 2007. The lack of sufficient detail and specific strategies in the FPP renders it ineffectual. The book stresses the need for FPP to evolve and be supported by the type of strategic planning described in these pages. It also explores the development and implementation of a stronger, more effective food safety system built on a risk-based approach to food safety management.

size: 3.64 MB

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2,000 Simple Recipes for Great Food

How to Cook Everything: 2,000 Simple Recipes for Great Food - Completely Revised 10th Anniversary Edition

Today's Favorite Kitchen Companion--Revised and Better Than Ever

Mark Bittman's award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks---or wants to. With Bittman's straightforward instructions and advice, you'll make crowd-pleasing food using fresh, natural ingredients; simple techniques; and basic equipment. Even better, you'll discover how to relax and enjoy yourself in the kitchen as you prepare delicious meals for every occasion.

Ten years after the first edition, here is the second edition of How to Cook Everything, completely revised with over 50ew recipes and other material, fully updated in keeping with how we eat now, and presented in a navigable, even-more-user-friendly layout.

What's new? More opinionated writing: Mark's advice, which has helped millions of readers cook with confidence, is even more present in HTCE 2e in countless sidebars and tips (like "Is Brining Worth the Effort?" and "What to Expect from Whole Wheat Pasta"). Most importantly, he begins each chapter with Essential Recipes--recipes Mark thinks you should know because they're building blocks or that you'll want in your repertoire because they're so easy or popular. Recipes like Roast Chicken Parts in Olive Oil or Butter are disarmingly simple and endlessly variable.

size: 52.04 MB

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