Topic

Food and Nutrition

The IOM has an extensive history of examining the nation’s nutritional well-being and providing sound information about food and nutrition. Our work speaks to the safety and adequacy of the U.S. food supply, proper use of dietary supplements, the need for adequate nutrition among particular populations, and guidelines for nutrient intake.

Reports Related to Food and Nutrition

Supplemental Nutrition Assistance Program: Examining the Evidence to... Released: January 17, 2013
Exploring Health and Environmental Costs of Food - Workshop Summary Released: November 8, 2012
The Human Microbiome, Diet, and Health - Workshop Summary Released: October 24, 2012

Fitness Measures and Health Outcomes in Youth Released: September 27, 2012
Research Methods to Assess Dietary Intake and Program Participation in... Released: June 25, 2012
Building Public-Private Partnerships in Food and Nutrition - Workshop... Released: June 5, 2012

Alliances for Obesity Prevention: Finding Common Ground - Workshop Summary Released: May 11, 2012
Accelerating Progress in Obesity Prevention: Solving the Weight of the... Released: May 8, 2012
Ensuring Safe Foods and Medical Products Through Stronger Regulatory... Released: April 4, 2012

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Latest Report

Supplemental Nutrition Assistance Program: Examining the Evidence to Define Benefit Adequacy

Released: January 17, 2013

The Supplemental Nutrition Assistance Program (SNAP) is the largest nutrition assistance program administered by the USDA, serving more than 46 million low-income Americans per year, at a cost of more than $75 billion. The goals of SNAP are to improve participants’ food security and access to a healthy diet. The USDA asked the IOM and the National Research Council to consider whether it is feasible to objectively define the adequacy of SNAP allotments that meet the program goals and, if so, to outline the data and analyses needed to support and evidence-based assessment of SNAP adequacy. The committee outlines its findings, conclusions, and recommendations in this new report.

Most Viewed Report

Leveraging Food Technology for Obesity Prevention and Reduction Efforts - Workshop Summary

Released: July 27, 2011

In order to help reduce the obesity burden on the American population, behavioral scientists have emphasized building an evidence base for understanding what drives the energy imbalance in overweight and obese individuals. Food scientists have tapped into this evidence to develop food technologies that can increase the healthfulness of the food supply by reducing energy density, increasing fruit and vegetable intake, and controlling food portion sizes. The IOM held a workshop November 2-3, 2010, to bring together stakeholders to discuss the opportunities and challenges in using food technology to help individuals with long-term weight maintenance.