Low-calorie foods handbook

摘要: Part 1 Overview - obesity and food trends: introduction, Aaron M. Altschul adult obesity, childhood Ramin Alemzadeh et al trends in eating patterns the United States, D. Elizabeth Randall Susan McCann fat foods, Altschul. 2 Low-calorie foods: history of commercial development low-calorie Lyn O'Brien Nabors Russell Lemieux regulation John E. Vanderveen sugar substitutes, Rosetta Newsome substitutes microparticulated proteins, Norman S. Singer Robert H. Moser sucrose polyesters other synthetic oils, Kathleen A. Harrigan William Breene bulking agents Amanda Frye Carole Setser low-fat dairy products, Charles White bakery James L. Vetter foods general category, Lee Ann Quesada Walter Clark artificially sweetened beverages, T. Miller than drinks, Basant K. Dwivedi meat products a diet, Floyd Michael Byers al. 3 Impact impact on marketing, C. Gatty nutrition education, Janet Grommet Majewski Jemmott recipes, Nedra P. Wilson Ellen Templeton Carroll. 4 diet compositions: effect composition energy intake, F. Xavier Pi-Sunyer dietary carbohydrates body weight maintenance, J.P. Flatt lowering dietery health status, Mary Flynn Peter N. Herbert lessons learned from attempts to implement long-term regimens, Maureen Henderson 5 Reflections: prevalence Adam Drewnowski psychological aspects use changing beliefs preferences, Paul Rozin reflections role