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Foods for Health in the 21st Century

Edited by Edited by M. Eric Gershwin and M. R. C. Greenwood (University of California at Davis, Davis, California)
Foods for Health in the 21st Century

Published: March 2010

Volume 1190

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The new century brings challenges and opportunities with an aging population and the rise of food prices and health care costs. Scientific advances are changing the way we approach and define the scientific questions about nutrition. We can now develop molecular and genomic approaches to human intervention. There is increased appreciation of the important roles that food and food additives play in human development, especially in the special circumstances of obesity, aging, adolescence, and widespread population migrations. The goal of this issue is to provide a road map for scientific endeavors in this century. Potential international collaborations are outlined, and an analysis of how the evolving global economy will affect the future directions of nutrition and human health is included.