Improving Nutritional Quality and Food Safety
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Published May 1, 2016
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Michael I. McBurney
Michael I. McBurney, PhD, FACN, who lives in Kinnelon, NJ, is the vice president of Science, Communications & Advocacy for DSM Nutritional Products as well as an Adjunct Professor at the Friedman School of Nutrition Science & Policy at Tufts University. Michael’s “life goal” is to make a difference and he is achieving this through his work in the fields of nutrition and health.
You blog a lot—what’s one of your favorite posts?
This is a difficult question as I am usually enamored with every blog once it is posted! With over 900 blog posts at DSM’s TalkingNutrition blog, it is our readers who have the final say (vote) on best blog post. And using that yardstick, the vote usually goes to those by my co-blogger, Julia K. Bird! However, as a recent example, it is personally satisfying to have a platform to discuss nutrition research [such as my recent post on] “Why Conduct Nutrition RCTs without Nutrition Assessment?”
What is one of the biggest challenges you’re facing right now?
Consumer confusion about the nutritional quality and safety of foods. Over 70% of our food purchases are for processed foods. Our health is most often challenged because we eat too much and/or we routinely eat the same few foods. Without a diverse diet, moderate portions, and adherence to recommended number of servings from each food group, it is very difficult to consume recommended quantities (RDAs) of vitamins and minerals.
Food enrichment and fortification has increased the amount of micronutrients (nutrient density) of our diet. A multivitamin-mineral supplement can provide additional insurance that we meet RDAs. Yet, there is a misperception about the healthfulness of fortified foods and multivitamin-mineral supplements. Because of our food choices and sedentary lifestyle, obesity co-exists with undernutrition (inadequate intake of essential nutrients).
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