Table of Contents

1 FRONT MATTER; 2 SUMMARY AND CONCLUSIONS; 3 1 INTRODUCTION; 4 2 ACCOMPLISHMENTS IN THE NUTRITION AND FOOD SCIENCES; 5 3 UNDERSTANDING GENETIC, MOLECULAR, CELLULAR, AND PHSYSIOLOGICAL PROCESSES; 6 4 ENHANCING THE FOOD SUPPLY; 7 5 UNDERSTANDING DIET, HEALTH, AND DISEASE RELATIONSHIPS; 8 6 IMPROVING THE DIET AND HEALTH OF INDIVIDUALS AND POPULATIONS; 9 7 EDUCATION AND TRAINING IN THE NUTRITION AND FOOD SCIENCES; 10 8 SUPPORT OF THE NUTRITION AND FOOD SCIENCES; 11 SOURCES AND SUGGESTED READING; 12 APPENDIX A ACRONYMS; 13 APPENDIX B CONTRIBUTORS TO THE REPORT; 14 APPENDIX C BIOGRAPHIES OF COMMITTEE MEMBERS AND STAFF; 15 INDEX

About the Author

Paul R. Thomas and Robert Earl, Editors; Committee on Opportunities in the Nutrition and Food Sciences, Institute of Medicine