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| Predecessor | Nutrition and Food Research Group [1] |
|---|---|
| Established | 2009 |
| Founder | Jeya Henry [1] |
| Type | Research centre |
| Location | |
Director | Jonathan Tammam [2] |
Manager | Isabel Butler [2] |
Parent organization | Oxford Brookes University |
| Website | www |
The Oxford Brookes Centre for Nutrition and Health is the first research centre in the United Kingdom dedicated to researching functional foods. [3]
The Oxford Brookes Centre for Nutrition and Health opened as the Functional Food Centre at Oxford Brookes University in early 2009 with a £300,000 grant from the Higher Education Funding Council for England. [4] [5] It was formerly known as the Nutrition and Food Research Group, which had been in existence since 1984. [1] Its founding director, Jeya Henry, is a consultant to the World Health Organization, UNICEF and the Food and Agriculture Organisation of the United Nations on nutrition assessment, food safety and nutrient requirements. [3] [6] The centre offers research and consultancy services to the food industry, the United Nations and various Government agencies. [5]
The Oxford Brookes Centre for Nutrition and Health has the goal of providing scientific information about food and health to consumers, government and the food industry. [5] It tests popular claims about food, for example that genetically modified crops will feed the world, that substances such as omega-3 in fish oil will make children more intelligent, or that antioxidants can reduce cancer by removing free radicals. [4] It develops new food products such as low glycemic index bread, which reduces cholesterol and blood sugar levels and help weight loss. [5] It researches lesser-known foods such as breadfruit, cassava, sorghum and millet. [4] The health issues that are its research priorities are diabetes, obesity and the impact of food on age-related problems. [5]
Extreme poverty, deep poverty, abject poverty, absolute poverty, destitution, or penury, is the most severe type of poverty, defined by the United Nations (UN) as "a condition characterized by severe deprivation of basic human needs, including food, safe drinking water, sanitation facilities, health, shelter, education and information. It depends not only on income but also on access to services". Historically, other definitions have been proposed within the United Nations.
"Junk food" is a term used to describe food that is high in calories from sugar and/or fat, and possibly also sodium, but with little dietary fiber, protein, vitamins, minerals, or other important forms of nutritional value. It is also known as HFSS food. The term junk food is a pejorative dating back to the 1950s.
Food security is the measure of the availability of food and individuals' ability to access it. According to the United Nations' Committee on World Food Security, food security is defined as meaning that all people, at all times, have physical, social, and economic access to sufficient, safe, and nutritious food that meets their food preferences and dietary needs for an active and healthy life. The availability of food irrespective of class, gender or region is another one. There is evidence of food security being a concern many thousands of years ago, with central authorities in ancient China and ancient Egypt being known to release food from storage in times of famine. At the 1974 World Food Conference, the term "food security" was defined with an emphasis on supply; food security is defined as the "availability at all times of adequate, nourishing, diverse, balanced and moderate world food supplies of basic foodstuffs to sustain a steady expansion of food consumption and to offset fluctuations in production and prices". Later definitions added demand and access issues to the definition. The first World Food Summit, held in 1996, stated that food security "exists when all people, at all times, have physical and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life."
Malnutrition occurs when an organism gets too few or too many nutrients, resulting in health problems. Specifically, it is "a deficiency, excess, or imbalance of energy, protein and other nutrients" which adversely affects the body's tissues and form.
Fast food is a type of mass-produced food designed for commercial resale, with a strong priority placed on speed of service. It is a commercial term, limited to food sold in a restaurant or store with frozen, preheated or precooked ingredients and served in packaging for take-out/take-away. Fast food was created as a commercial strategy to accommodate large numbers of busy commuters, travelers and wage workers. In 2018, the fast food industry was worth an estimated $570 billion globally.
A dietitian, medical dietitian, or dietician is an expert in identifying and treating disease-related malnutrition and in conducting medical nutrition therapy, for example designing an enteral tube feeding regimen or mitigating the effects of cancer cachexia. Many dietitians work in hospitals and usually see specific patients where a nutritional assessment and intervention has been requested by a doctor or nurse, for example if a patient has lost their ability to swallow or requires artificial nutrition due to intestinal failure. Dietitians are regulated healthcare professionals licensed to assess, diagnose, and treat such problems. In the United Kingdom, dietitian is a 'protected title', meaning identifying yourself as a dietitian without appropriate education and registration is prohibited by law.
Oxford Brookes University is a public university in Oxford, England. It is a new university, having received university status through the Further and Higher Education Act 1992. The university was named after its first principal, John Henry Brookes, who played a major role in the development of the institution.
A functional food is a food claimed to have an additional function by adding new ingredients or more of existing ingredients. The term may also apply to traits purposely bred into existing edible plants, such as purple or gold potatoes having increased anthocyanin or carotenoid contents, respectively. Functional foods may be "designed to have physiological benefits and/or reduce the risk of chronic disease beyond basic nutritional functions, and may be similar in appearance to conventional food and consumed as part of a regular diet".
Food policy is the area of public policy concerning how food is produced, processed, distributed, purchased, or provided. Food policies are designed to influence the operation of the food and agriculture system balanced with ensuring human health needs. This often includes decision-making around production and processing techniques, marketing, availability, utilization, and consumption of food, in the interest of meeting or furthering social objectives. Food policy can be promulgated on any level, from local to global, and by a government agency, business, or organization. Food policymakers engage in activities such as regulation of food-related industries, establishing eligibility standards for food assistance programs for the poor, ensuring safety of the food supply, food labeling, and even the qualifications of a product to be considered organic.
The Rowett Institute is a research centre for studies into food and nutrition, located in Aberdeen, Scotland.
Science and technology in the Philippines describes scientific and technological progress made by the Philippines and analyses related policy issues. The main agency responsible for managing science and technology (S&T) is the Department of Science and Technology (DOST). There are also sectoral councils for Forestry, Agriculture and Aquaculture, the Metal Industry, Nuclear Research, Food and Nutrition, Health, Meteorology, Volcanology and Seismology.
Food safety in China is a concern relating to agriculture in the world's most populated country. China's principal crops are rice, corn, wheat, soybeans, and cotton in addition to apples and other fruits and vegetables. China's principal livestock products include pork, beef, dairy, and eggs. The Chinese government oversees agricultural production as well as the manufacture of food packaging, containers, chemical additives, drug production, and business regulation. In recent years, the Chinese government attempted to consolidate food safety regulation with the creation of the State Food and Drug Administration of China in 2003; officials have also been under increasing public and international pressure to solve food safety problems. Chinese Vice Premier Li Keqiang said, "Food is essential, and safety should be a top priority. Food safety is closely related to people's lives and health and economic development and social harmony," at a State Council meeting in Beijing.
The Partnership for Child Development (PCD) is a research and technical assistance group based at Imperial College London that seeks to improve health and nutrition in school-age children and youth in low-income countries, thereby improving their education outcomes. PCD was formed in 1992 at the University of Oxford to bridge gaps between academia, funding bodies and the education and health sectors in low-income countries.
Nutritional rating systems are used to communicate the nutritional value of food in a more-simplified manner, with a ranking, than nutrition facts labels. A system may be targeted at a specific audience. Rating systems have been developed by governments, non-profit organizations, private institutions, and companies. Common methods include point systems to rank foods based on general nutritional value or ratings for specific food attributes, such as cholesterol content. Graphics and symbols may be used to communicate the nutritional values to the target audience.
Patrick Webb is the Alexander McFarlane Professor of Nutrition at the Friedman School of Nutrition Science and Policy at Tufts University. He was Dean for Academic Affairs from 2005 to 2014.
There were 795 million undernourished people in the world in 2014, a decrease of 216 million since 1990, despite the fact that the world already produces enough food to feed everyone—7 billion people—and could feed more than that—12 billion people.
Hunger in the United States of America affects millions of Americans, including some who are middle class, or who are in households where all adults are in work. The United States produces far more food than it needs for domestic consumption—hunger within the U.S. is caused by some Americans having insufficient money to buy food for themselves or their families. Additional causes of hunger and food insecurity include neighborhood deprivation and agricultural policy. Hunger is addressed by a mix of public and private food aid provision. Public interventions include changes to agricultural policy, the construction of supermarkets in underserved neighborhoods, investment in transportation infrastructure, and the development of community gardens. Private aid is provided by food pantries, soup kitchens, food banks, and food rescue organizations.
Alan D. Berg is an American international development authority, most notable for his advocacy and large-scale implementation of strategies to address malnutrition, especially among children and pregnant women. Berg's professional focus on nutrition spans more than half a century and has earned him wide recognition for stimulating a new policy approach to international nutrition assistance. His work has helped to transform the way development agencies and national governments think about the problem of malnutrition as a fundamental component of economic growth. His innovative planning and multisectoral operational work, particularly during his long tenure as the senior nutrition officer at the World Bank (1972–95), have modeled a number of practices that other donor institutions and countries now often incorporate into their own projects. Furthermore, Berg's efforts to transform development assistance for nutrition have prompted a number of academic training programs for nutritionists to expand their curriculum to include coursework in nutrition policy, planning, and implementation, creating a new career path for graduates. In a 1997 survey of the international nutrition community, Berg was the one most often cited as a role model for young persons entering the field. In 2008, the United Nations Standing Committee on Nutrition honored Berg as one of the first recipients of the United Nations Achievement Award for Lifelong Service to Nutrition, citing him at the presentation as "a global giant in nutrition history.
Joseph H. Hulse (1923–2013) was a Canadian biochemist, food technologist, writer, and the president of the International Union of Food Science and Technology. He chaired the Committee of the Canadian chapter of the Freedom From Hunger, presided over the Canadian Institute of Food Science and Technology and was the assistant director of nutrition at the Food and Agriculture Organization, besides serving as the vice president of the International Development Research Centre (IDRC). He was the author of several texts and monographs on nutrition and allied sciences, including a 991-page treatise, Sorghum and the Millets: Their Composition and Nutritive Value. The Government of India awarded him the fourth highest civilian honour of the Padma Shri, in 2008, for his contributions to Science and for his humanitarian activities in India.
Nancy Ames is a Canadian scientist with Agriculture and Agri-Food Canada known for her research on the nutrition and quality of cereals and pulses. She works closely with plant scientists to maximize the health benefits of new varieties and ensure that these benefits are maintained when the crops are harvested and processed. Ames also works with food processors to develop new food processing techniques and new ways to evaluate them. She has invented new food products and holds two patents. She was the scientific lead that lead to the health claim “Barley beta-glucan soluble fibre and reduction of blood cholesterol, a risk factor for cardiovascular disease” which was approved by Health Canada in 2012. She has been instrumental in promoting the health benefits of cereal grains in Canada.
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