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Suggested Citation:"Appendix B: Acronyms and Abbreviations." National Academies of Sciences, Engineering, and Medicine. 2023. Alternative Protein Sources: Balancing Food Innovation, Sustainability, Nutrition, and Health: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/26923.
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Appendix B

Acronyms and Abbreviations

3D three-dimensional
AHEI Alternative Healthy Eating Index
CFDAS Center for Food Demand Analysis and Sustainability
CFSAN Center for Food Safety and Applied Nutrition
CO2 carbon dioxide
DGA Dietary Guidelines for Americans
DGAC Dietary Guidelines Advisory Committee
DIAAS Digestible Indispensable Amino Acid Score
EAR estimated average requirement
FAO Food and Agriculture Organization
FDA U.S. Food and Drug Administration
FD&C Act Federal Food, Drug, and Cosmetic Act
FSIS Food Safety Inspection Service
GDP gross domestic product
GFI Good Food Institute
GMO genetically modified organism
GRAS Generally Recognized As Safe
HEI Healthy Eating Index
Suggested Citation:"Appendix B: Acronyms and Abbreviations." National Academies of Sciences, Engineering, and Medicine. 2023. Alternative Protein Sources: Balancing Food Innovation, Sustainability, Nutrition, and Health: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/26923.
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LBM lean body mass
LDL low-density lipoprotein
NHANES National Health and Nutrition Examination Survey
PDCAAS Protein Digestibility-Corrected Amino Acid Score
PER Protein Efficiency Ratio
RCT randomized controlled trial
R&D research and development
RDA recommended dietary allowance
SDG United Nations Sustainable Development Goal
SWAP-MEAT Study With Appetizing Plantfood-Meat Eating Alternative Trial
TIM TNO gastro-intestinal model
UNU United Nations University
USDA U.S. Department of Agriculture
WHO World Health Organization
Suggested Citation:"Appendix B: Acronyms and Abbreviations." National Academies of Sciences, Engineering, and Medicine. 2023. Alternative Protein Sources: Balancing Food Innovation, Sustainability, Nutrition, and Health: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/26923.
×
Page 123
Suggested Citation:"Appendix B: Acronyms and Abbreviations." National Academies of Sciences, Engineering, and Medicine. 2023. Alternative Protein Sources: Balancing Food Innovation, Sustainability, Nutrition, and Health: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/26923.
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Page 124
Next: Appendix C: Biographical Sketches of Workshop Speakers and Planning Committee Members »
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 Alternative Protein Sources: Balancing Food Innovation, Sustainability, Nutrition, and Health: Proceedings of a Workshop
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Alternative protein sources, which can be derived from plant and animal cells or created by precision fermentation, can have health, environmental, socio-economic, and ethical impacts. With a variety of types of alternative proteins being developed and available on the market, consumers, regulatory agencies, manufacturers, and researchers are faced with many different considerations. The National Academies Food Forum hosted a workshop that took a multi-sector approach to explore the state of the science on alternative protein sources as they relate to issues around diet quality, nutrition, and sustainability. The workshop also examined how alternative protein food processing innovations can be balanced in a way that optimizes nutritional content, affordability, and accessibility. This Proceedings of a Workshop summarizes the discussions held during the workshop.

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