Seafood choices : balancing benefits and risks /

1. Introduction -- 2. Consumption patterns and composition of seafood -- 3. Health benefits associated with nutrients in seafood -- 4. Health risks associated with seafood consumption -- 5. Analysis of the balancing of benefits and risks of seafood consumption -- 6. Understanding consumer decision m...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor Corporativo: Institute of Medicine (U.S.). Committee on Nutrient Relationships in Seafood: Selections to Balance Benefits and Risk
Otros Autores: Nesheim, Malden C., Yaktine, Ann L.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Washington, D.C. : National Academies Press, ©2007.
Temas:
Seafood > Health aspects.
Seafood poisoning.
Risk assessment.
Community Participation
Seafood > standards
Food Contamination
Nutritive Value
Risk Assessment
Intoxications par les fruits de mer.
Valeur nutritive.
Évaluation du risque.
risk assessment.
BUSINESS & ECONOMICS > Infrastructure.
SOCIAL SCIENCE > General.
Risk assessment
Seafood > Health aspects
Seafood poisoning
Vis.
Gezondheidseffecten.
Biovidenskab.
Electronic book.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Summary
  • 1. Introduction
  • 2. Consumption patterns and composition of seafood
  • 3. Health benefits associated with nutrients in seafood
  • 4. Health risks associated with seafood consumption
  • 5. Analysis of the balancing of benefits and risks of seafood consumption
  • 6. Understanding consumer decision making as the basis for the design of consumer guidance
  • 7. Balancing choices : supporting consumer seafood consumption decisions
  • Appendixes
  • A. Glossary and supplementary information
  • B. Data tables
  • C. Tables and scenarios
  • D. Open session and workshop agendas
  • E. Committee member biographical sketches.

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