Eating patterns, diet quality and energy balance: a perspective about applications and future directions for the food industry.

摘要: Abstract The food industry is the point of final integration consumer choices with dietary guidelines. For more than 40 years, nutrition recommendations emphasized reducing intake animal fats, cholesterol, and protein increasing cereal grains. responded by creating a convenient, low cost diverse supply that featured fat-free cookies, cholesterol-free margarines, spaghetti artificial meat sauce. However, research focused on obesity, aging, Metabolic Syndrome has demonstrated merits increased reduced amounts carbohydrates. Dietary guidelines have changed from conceptual framework daily balance groups represented as building blocks in pyramid designed to encourage consumers avoid fat, plate design creates meal approach highlights vegetables minimizes grain Coincident changing guidelines, are placing higher priority foods for health seeking less sugars minimal processing fresh, natural, fewer added ingredients. Individual companies must adapt knowledge, priorities. impact will be specific each company based their products, culture capacity adapt.