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Identifying
Priorities
for Iowa's Future
November 2003
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Human Nutrition & Food Safety
$4,940,000 in FY02 expenditures
The Questions
Experiment Station researchers work in areas that are both practical and fundamental, short-term and far-reaching. What key questions are researchers addressing for Iowans?
Human Health and Nutrition--$2,583,000
- What can we do to increase the consumption of healthy foods? $912,000
- How can we improve the quality of healthy foods? $736,000
- What dietary changes will improve human health? $358,000
- What cellular and molecular targets may help improve human health? $257,000
- How can the toxic aspects of health-promoting dietary constituents be avoided? $58,000
- What is the link between factors such as diet and clothing to human health, safety and well-being? $262,000
Food Safety--$2,357,000
- What can be done to enhance the safety of foods derived from animals? $1,065,000
- What can be done to enhance the safety of foods derived from plants? $1,179,000
- What methods can be developed to enhance the detection of contaminated food? $68,000
- What critical factors impact consumer acceptance of irradiated foods? $45,000
Selected Impacts & Extension
Research results often improve understanding, help solve practical problems and build to greater discoveries. Here are selected examples of Experiment Station research results and Extension and outreach activities that haveimpacted Iowans.
- A meat product was developed in collaboration with ConAgra Foods that lowered cholesterol in young men. Adding plant sterols to their diets reduced plasma cholesterol by inhibiting cholesterol absorption.
- Soybean isoflavones were found to reduce bone mineral loss in peri-menopausal women. The findings could help improve bone health and strength in aging women and prevent or delay osteoporosis. The information has been shared with public and health professionals through ISU Families Extension and the media.
- Collaborators from Iowa State and the USDA evaluated salmonella in live pigs. The study will provide information for a quantitative risk assessment of salmonella in swine.
- Research on alternatives to antibiotics in swine production has produced a probiotic supplement.
- Long-term impacts of diet and child-rearing have been studied for evidence of osteoporosis among middle-aged women, plus heart disease and obesity among young men.
- Researchers have developed corn oils with improved flavor and stability.
- Iowa State has been a leader in evaluating food irradiation, conducting research and offering outreach to food processors and consumers. Research shows irradiation is an effective tool in eliminating foodborne pathogens. Processes have been developed to reduce the impact of irradiation on meat quality.
- A commonly approved food additive has been shown to combat bacteria in ready-to-eat meats. The research has benefited consumers by reducing risk and meat processors by roviding a cost-effective means to improve processing.
- Modified diets for turkeys have enhanced the safety and quality of meat. Scientists also evaluated rapid methods for detection of bacteria in turkey.
- Nutrition education has high payoffs — improved food choices and reduced long-term health costs. ISU’s Iowa Expanded Food and Nutrition Education Program showed a cost-benefit of $10.75 for every $1 invested in nutrition education.
- More than 210 school food-service employees attended Extension-sponsored short courses. Employee food safety training and certification programs have improved food safety practices and the quality of food served to students in public schools.
- Families Extension annually provides nutrition outreach to more than 50,000 consumers and families.
- Families Extension health and wellness field specialists annually distribute information on food quality and safety to more than 13,500 youths and adults. Ninety-eight percent reported adopting one or more recommended food-handling practices.
- Extension provides food safety training to foodservice employees, and has produced and distributed many research-based educational products. In the ServSafe program, 478 people participated and 90 percent were certified.
- Practical techniques for safe handling of apples were developed and communicated to Iowa apple cider manufacturers and orchard owners.
- Sam Beattie leads food safety extension efforts in the food science and human nutrition department.
- Joseph Cordray coordinates annual extension meat science short courses that cover food safety issues such as control of bacteria in ready-to-eat meat products and training on the federal Hazard Analysis and Critical Control Points (HACCP) program.
- The ISU Extension Food Safety Web Site had 395,786 visitors and more than 7 million hits in 2002.
- Dong Ahn and Joe Cordray worked with Wapello County Extension to develop a food safety training program for plant employees of Mount Pleasant Foods. They've trained approximately 300 employees.
Partners
Many individuals and groups support Experiment Station research and education in ways that go beyond dollars. Here are some examples.
- Contributors to soy isoflavone research include GlaxoSmithKline, Consumer Healthcare L.P., Archer Daniels Midland Co. and the James R. Randall
Research Center.
- An apple cider safety project received help from local producers and Bio-Rad provided lab equipment for rapid detection of Listeria monocytogenes.
- Schouten USA (now Acatris) provided soygerm, ADM provided Novasoy and the National Enzyme Co. provided enzyme preparations for a soy human feeding study.
- Microcide Inc. provided supplies to support a post-harvest quality and safety study of fresh and fresh-cut vegetables and fruits.
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