Main Title |
Seafood choices : balancing benefits and risks / |
Other Authors |
|
Publisher |
National Academies Press, |
Year Published |
2007 |
OCLC Number |
74569252 |
ISBN |
9780309102186; 0309102189 |
Subjects |
Seafood--Health aspects ;
Seafood poisoning ;
Seafood--standards ;
Community Participation ;
Food Contamination ;
Nutritive Value ;
Risk Assessment ;
Vis ;
Gezondheidseffecten ;
Consumer Participation
|
Internet Access |
|
Holdings |
Library |
Call Number |
Additional Info |
Location |
Last Modified |
Checkout Status |
EHAM |
RA602.F5S428 2007 |
|
Region 1 Library/Boston,MA |
03/30/2020 |
EIAM |
RA602.F5S428 2007 |
|
Region 2 Library/New York,NY |
12/07/2007 |
ELBM |
RA602.F5S428 2007 |
|
AWBERC Library/Cincinnati,OH |
04/26/2010 |
EMAM |
Internet |
|
Region 6 Library/Dallas,TX |
02/07/2012 |
ERAM |
RA602.F5 S428 2007 |
|
Region 9 Library/San Francisco,CA |
03/23/2007 |
|
Collation |
xiv, 722 pages : illustrations (some color) ; 24 cm |
Notes |
Includes bibliographical references and index. The study was supported by Contract No. DG133R04CQ0009 TO #8 between the National Academy of Sciences and the Department of Commerce, and Contract No. 223-01-2460 TO #29 between the National Academy of Sciences and the U.S. Food and Drug Administration |
Contents Notes |
"Seafood Choices carefully explores the decision making process for selecting sea food by assessing the evidence on availability of specific nutrients (compared to other food sources) to obtain the greatest nutritional benefits The book prioritizes the potential for adverse health effects from both naturally occurring and introduced toxicants in seafood, assesses evidence on the availability of specific nutrients in seafood compared to other food sources, determines the impact of modifying food choices to reduce intake of toxicants on nutrient intake and nutritional status within the U S population, develops a decision path for U S consumers to weigh their seafood choices to obtain nutritional benefits balanced against exposure risks, and identifies data gaps and recommendations for future research." "The information provided in this book will benefit food technologists, food manufacturers, nutritionists, and those involved in health professions making nutritional recommendations."--Jacket. |