Food Choice: Balancing Benefits and Risks

Food choices are made for many reasons, including the nutritional benefits a food provides. However, it is not uncommon for a food that offers nutritional benefits to also contain substances associated with health risks. Here, Sigmant-Grant presents key ideas to help food and nutrition professionals...

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Bibliographic Details
Published inJournal of the American Dietetic Association Vol. 108; no. 5; pp. 778 - 780
Main Author Sigman-Grant, Madeleine J., PhD, RD
Format Journal Article
LanguageEnglish
Published United States Elsevier Inc 01.05.2008
Elsevier Limited
Subjects
Animals
Choice Behavior
Consumer Product Safety
Consumerism
consumers
Decision Making
Diet - adverse effects
Diet - standards
Food
food choices
Food Contamination - analysis
Food Preferences
food quality
food safety
foods
Gastroenterology and Hepatology
Health Promotion
Health risk assessment
Humans
Internal Medicine
methylmercury compounds
Nutrition education
nutritional adequacy
Nutritional Sciences - education
Nutritionists
optimal nutrition
Product choice
public health
Risk Assessment
Seafood - adverse effects
Seafood - analysis
Seafood - standards
seafoods
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Summary:Food choices are made for many reasons, including the nutritional benefits a food provides. However, it is not uncommon for a food that offers nutritional benefits to also contain substances associated with health risks. Here, Sigmant-Grant presents key ideas to help food and nutrition professionals sort out fragmentary and contradictory information used to formulate consumer guidance tools and communicate the inherent complexity of decision-making when choosing foods.
Bibliography:http://dx.doi.org/10.1016/j.jada.2008.02.024
ISSN:0002-8223
2212-2672
1878-3570
2212-2680
DOI:10.1016/j.jada.2008.02.024