Record Display for the EPA National Library Catalog


Main Title Seafood choices : balancing benefits and risks /
Other Authors
Author Title of a Work
Nesheim, Malden C.
Yaktine, Ann L.
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
Description Access URL
National Academies Press
Library Call Number Additional Info Location Last
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
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.