FUNCTIONAL FOOD

Wisnu Cahyadi, DS (2003) FUNCTIONAL FOOD. JURNAL INFOMATEK, 5 (1). pp. 58-64. ISSN 1411-0865

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Abstract

It is the position of the American Dietetic Association that functional foods, including whole foods and fortified, enriched, or enhanced foods, have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis, at effective levels. The Association supports research to define further the health benefits and risks of individual functional foods and their physiologically active components. Dietetics professionals will continue to work with the food industry, the government, the scientific community, and the media to ensure that the public has accurate information regarding this emerging area of food and nutrition science. Knowledge of the role of physiologically active food components, from both phytochemicals and zoochemicals, has changed the role of diet in health. Functional foods have evolved as food and nutrition science has advanced beyond the treatment of deficiency syndromes to reduction of disease risk. This position reviews the definition of functional foods, their regulation, and the scientific evidence supporting this emerging area of food and nutrition. Foods can no longer be evaluated only in terms of macronutrient and micronutrient content alone. Analyzing the content of other physiologically active components and evaluating their role in health promotion will be necessary. The availability of health-promoting functional foods in the US diet has the potential to help ensure a healthier population. However, each functional food should be evaluated on the basis of scientific evidence to ensure appropriate integration into a varied diet. Key word : Fuctional foods, food and nutrion, regulation

Item Type:	Article
Subjects:	JOURNAL
Divisions:	Fakultas Teknik > Teknik Pangan 2003
Depositing User:	Irwan Kustiawan
Date Deposited:	11 Sep 2017 06:53
Last Modified:	11 Sep 2017 06:53
URI:	http://repository.unpas.ac.id/id/eprint/29158

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