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Conservation of natural resources. --- Conservation of resources --- Natural resources --- Natural resources conservation --- Resources conservation, Natural --- Environmental protection --- Natural resources conservation areas --- Conservation

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On September 3-4, 2015, the Institute of Medicine Food and Nutrition Board convened a workshop to discuss how communications and marketing impact consumer knowledge, skills, and behavior around food nutrition, and healthy eating. The workshop goals developed by the planning committee were to: (1) describe the current state of the science concerning the role that consumer education, health communications and marketing, and other forms of communication play in affecting consumer knowledge with respect to food safety, nutrition, and other health matters; (2) explore how scientific information is communicated, including the credibility of the source and of the communicator, and the clarity and usability of information; and (3) explore the current state of the science concerning how food literacy can be strengthened through communications tools and strategies. This report highlights key points made by individual speakers and summarizes the workshop presentations and discussions.

Food preferences.

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"One of the many benefits of the U.S. food system is a safe, nutritious, and consistent food supply. However, the same system also places significant strain on land, water, air, and other natural resources. A better understanding of the food-environment synergies and trade-offs associated with the U.S. food system would help to reduce this strain. Many experts would like to use that knowledge to develop dietary recommendations on the basis of environmental as well as nutritional considerations. But identifying and quantifying those synergies and trade-offs, let alone acting on them, is a challenge in and of itself. The difficulty stems in part from the reality that experts in the fields of nutrition, agricultural science, and natural resource use often do not regularly collaborate with each other, with the exception of some international efforts. Sustainable Diets is the summary of a workshop convened by The Institute of Medicine's Food Forum and Roundtable on Environmental Health Sciences, Research, and Medicine in May 2013 to engender dialogue between experts in nutrition and experts in agriculture and natural resource sustainability and to explore current and emerging knowledge on the food and nutrition policy implications of the increasing environmental constraints on the food system. Experts explored the relationship between human health and the environment, including the identification and quantification of the synergies and trade-offs of their impact. This report explores the role of the food price environment and how environmental sustainability can be incorporated into dietary guidance and considers research priorities, policy implications, and drivers of consumer behaviors that will enable sustainable food choices."--

Agriculture -- Environmental aspects -- Congresses. --- Food supply -- Environmental aspects. --- Sustainable agriculture -- Congresses. --- Nutrition --- Sustainable agriculture --- Food Industry --- Health Policy --- Environment --- Technology, Industry, and Agriculture --- Health Occupations --- Investigative Techniques --- Nutritional Physiological Phenomena --- Industry --- Environment and Public Health --- Physiological Phenomena --- Technology, Industry, Agriculture --- Disciplines and Occupations --- Analytical, Diagnostic and Therapeutic Techniques and Equipment --- Public Policy --- Social Control Policies --- Phenomena and Processes --- Health Care --- Social Control, Formal --- Policy --- Sociology --- Health Care Economics and Organizations --- Social Sciences --- Anthropology, Education, Sociology and Social Phenomena --- Conservation of Natural Resources --- Diet --- Environmental Health --- Food Supply --- Nutrition Policy --- Agriculture --- Health & Biological Sciences --- Earth & Environmental Sciences --- Agriculture - General --- Diet & Clinical Nutrition --- Food supply --- Environmental aspects --- Environmental aspects.

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Caffeine.

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"On July 9-10, 2014, the Institute of Medicine's Food Forum hosted a public workshop to explore emerging and rapidly developing research on relationships among the brain, the digestive system, and eating behavior. Drawing on expertise from the fields of nutrition and food science, animal and human physiology and behavior, and psychology and psychiatry as well as related fields, the purpose of the workshop was to (1) review current knowledge on the relationship between the brain and eating behavior, explore the interaction between the brain and the digestive system, and consider what is known about the brain's role in eating patterns and consumer choice; (2) evaluate current methods used to determine the impact of food on brain activity and eating behavior; and (3) identify gaps in knowledge and articulate a theoretical framework for future research. Relationships among the Brain, the Digestive System, and Eating Behavior summarizes the presentations and discussion of the workshop."--

Food habits --- Food preferences --- Nutrition --- Feedback --- Behavior --- Central Nervous System --- Digestive System and Oral Physiological Phenomena --- Behavior, Animal --- Digestive System Processes --- Homeostasis --- Nutritional Physiological Phenomena --- Physiological Processes --- Behavior and Behavior Mechanisms --- Cybernetics --- Phenomena and Processes --- Nervous System --- Physiological Phenomena --- Psychiatry and Psychology --- Anatomy --- Communication --- Information Science --- Brain --- Eating --- Digestive System Physiological Phenomena --- Feedback, Physiological --- Feeding Behavior --- Human Anatomy & Physiology --- Health & Biological Sciences --- Physiology --- Psychological aspects