Does a longer life mean a healthier life? The number of adults over 65 in the United States is growing, but many may not be aware that they are at greater risk from foodborne diseases and their nutritional needs change as they age. The IOM's Food Forum held a workshop October 29-30, 2009, to discuss food safety and nutrition concerns for older adults.

This book is an example of a successful addition to the literature of bioengineering and processing control within the scientific world. The book is divided into twelve chapters covering: selected topics in food engineering, advances in food process engineering, food irradiation, food safety and quality, machine vision, control systems and economics processing. All chapters have been written by renowned professionals working in food engineering and related disciplines.

Praise for Vital Factors "Each story in this book provides a real-world example of the importance of finding ways to continually focus on and perfect your vital factors as a means to be successful in business and in life.Vital Factors brings to life the MAP process to help you figure out what really matters as you seek to enhance your personal life or to transform your business." —Kerry Killinger, chairman and CEO, Washington Mutual "When I first became CEO I was inundated with constant interruptions and distractions. Then I discovered the MAP process. MAP forces you to focus on those core issues that drive an organization and eliminate the extraneous. Vital Factors shows the reader how to overcome these challenges through the stories of people who succeeded." —John V. Shields, chairman emeritus, Trader Joe's Company "Vital Factors brings to life the power of concrete concepts that create consistency and results.I entrenched myself in these MAP principles early in my career, and years later I used them to develop my leadership team and transform our organization." —Joseph V. Haggerty, chief operating officer, United Way of America "Vital Factors captures the winning formula to run any size business or organization. The real-world examples—provide insight that will help you grow as a leader and advance your career. It is mandatory for all of my senior leaders." —David Berman, vice president of worldwide?sales and service, WebEx Communications, Inc. "Vital Factors is a valuable tool for all leaders and teams. It has provided our organization with a simple disciplined process to transform our business from being 'action focused' to 'results focused.' Vital Factors is now part of our culture and used by every employee; the linkage to results is incredible. Focus, discipline, communication, and accountability are driving positive results!" —Sharon Stein, senior vice president, Ceridian

Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.

The shelf-life of a product is critical in determining both its quality and profitability. This important collection reviews the key factors in determining shelf-life and how it can be measured. Part one examines the factors affecting shelf-life and spoilage, including individual chapters on the major types of food spoilage, the role of moisture and temperature, spoilage yeasts, the Maillard reaction and the factors underlying lipid oxidation. Part two addresses the best ways of measuring the shelf-life of foods, with chapters on modelling food spoilage, measuring and modelling glass transition, detecting spoilage yeasts, measuring lipid oxidation, the design and validation of shelf-life tests and the use of accelerated shelf-life tests. Understanding and measuring the shelf-life of food is an important reference for all those concerned with extending the shelf-life of food. Reviews the key factors in determining shelf-life and how they can be measured Examines the importance of the shelf-life of a product in determining its quality and profitability Brings together the leading international experts in the field

This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.