The global obesity epidemic is arguably the most serious health issue facing the food industry today. Food manufacturers are under increasing pressure over both the degree to which they are seen as contributing to the problem, and the role they should play in solving it. Drawing on the expertise of many of the world’s leading experts in this area, Food, diet and obesity summarises the key research on the links between obesity and diet. Topics discussed include trends in obesity, the evidence behind popular diets and meal replacers, the effectiveness of fat and sugar replacers in food, emerging issues such as the value of the glycemic index, protein content and calcium in weight control, and potential functional food targets and ingredients for weight control. After an introductory chapter on global trends in obesity, part one looks at the range of contributing factors to obesity, from nutrient-gene interactions, energy metabolism and physical activity to sensory responses to food, portion size and the psychology of overeating. Part two looks at macronutrients and their role in weight gain or loss, with chapters on topics such as energy density, dietary fat, carbohydrates, protein and dietary fibre. The final part of the book discusses issues in developing effective strategies for weight control, from gaining consumer acceptance of weight-control food products, through functional food ingredients, to community-based public health approaches in preventing obesity. With its distinguished editor and contributors, Food, diet and obesity is a standard work for health professionals, nutritionists and R&D staff throughout the food industry, as well as all those concerned with understanding and reducing obesity. Summarises key research which links diet and obesity Trends in obesity are examined Contributory factors to obesity are investigated, including lifestyle and genetics
Birch LL, McPhee L, Steinberg L, Sullivan S. 1990. Conditioned flavour preferences in young children. Physiology and Behavior 47:501-505. Birch LL, McPhee L, Sullivan S, Johnson S. 1989. Conditioned meal initiation in young children.
Taste, Texture, and Post Ingestive Effects Jean-Pierre Montmayeur, Johannes le Coutre ... Braeutigam et al., 2001; Michel et al., 2004a; MouchetantRostaing et al., 2000; Pizzagalli et al., 1999). ... Pourtois and Vuilleumier, 2006).
Based on original research into food access, ethics and consumption in both developed and less-developed countries this book will be of interest to students, researchers and academics in the fields of geography, economics, hospitality ...
This book covers the latest advances in obesity development, management and prevention with specific focus on dietary interventions. Part one covers the development of obesity and key drivers for its continuation and increase.
In recent years, manufacturers have begun to include additional nutrition messages on their food packages. These messages are commonly referred to as 'front-of-package' (FOP) labeling.
Recalling the medical literature published by Drs. Pennington and Gordon on low-carbohydrate diets, he decided to try the low-carbohydrate approach himself. To his amazement, it worked as advertised. Without counting calories, he shed ...
The workshop, summarized in this volume, provided a forum in which to discuss the public health effects of food deserts.
Exploring the history of our food, debunking marketing nonsense, detoxifying diet advice, and confronting the advocates of clean eating, Giles translates his pioneering research into an engaging, must-read study of the human appetite.In a ...
Lifestyles and cultures influence eating habits, thus there are differences in the prevalence of health problems depending upon living environments. This book examines the psychology and the pathophysiological outcomes of eating.
... 43 tetrahydrobetacarbolines 147 Texas A&M University 134 theobromine 146 'Theory of Mind' 48 thermogenesis 231 thin, obsessed with 33 three square meals 247 thrifty gene 51, 54 Tilley, Paul 188 Timberlake, Justin 188 time pressures ...