Low-calorie foods handbook
著者
書誌事項
Low-calorie foods handbook
（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 56）
M. Dekker, c1993
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
This reference examines all aspects of low-calorie foods - including their history, technology, ingredients, governing regulations, position of the food market and future prospects - while addressing the medical and social rationale for their development.;Discussing the full range of processed foods that mimic existing foods, Low-Calorie Foods Handbook: provides a detailed understanding of the materials that make sugar and fat substitutes possible, such as artificial sweeteners, bulking agents, protein-based fat replacers, and noncaloric and low-calorie oils; offers examples of technical problems that must be solved to make low-calorie foods equal in taste, smell and texture to their normal counterparts; describes food marketing, nutrition education, recipe formulation, and the regulations that help consumers decide to use or avoid low-calorie foods; highlights the problem of obesity, changing dietary patterns, the role of low-fat diets and the effects of artificial sweeteners on sugar consumption; and explains current research on fat reduction in meats, and strategies used for replacing fat and sugar.;With the contributions of nearly 40 leading experts, Low-Calorie Foods Handbook is a guide for food scientists and technologists; food marketing specialists; managers and executives in the food industry; dieticians and nutritionists; primary care physicians; internists; cardiologists; and graduate-level and continuing-education students in food design, food and disease, and obesity courses.
目次
- Part 1 Overview - obesity and food trends: introduction, Aaron M. Altschul
- adult obesity, Aaron M. Altschul
- childhood obesity, Ramin Alemzadeh et al
- trends in eating patterns in the United States, D. Elizabeth Randall and Susan McCann
- fat in foods, Aaron M. Altschul. Part 2 Low-calorie foods: history of the commercial development of low-calorie foods, Lyn O'Brien Nabors and Russell Lemieux
- regulation of low-calorie foods, John E. Vanderveen
- sugar substitutes, Rosetta Newsome
- fat substitutes - microparticulated proteins, Norman S. Singer and Robert H. Moser
- fat substitutes - sucrose polyesters and other synthetic oils, Kathleen A. Harrigan and William M. Breene
- bulking agents and fat substitutes, Amanda M. Frye and Carole S. Setser
- low-fat dairy products, Charles H. White
- low-calorie bakery foods, James L. Vetter
- low-calorie foods - general category, Lee Ann Quesada and Walter L. Clark
- artificially sweetened beverages, William T. Miller
- artificially sweetened low-calorie foods other than drinks, Basant K. Dwivedi
- meat products in a low-fat diet, Floyd Michael Byers et al. Part 3 Impact of low-calorie foods: impact of low-calorie foods on food marketing, Robert C. Gatty
- impact of low-calorie foods on nutrition education, Janet K. Grommet and Janet Majewski Jemmott
- impact of low-calorie foods on the development of low-calorie and low-fat recipes, Nedra P. Wilson and Ellen Templeton Carroll. Part 4 Impact of diet compositions: effect of diet composition on energy intake, F. Xavier Pi-Sunyer
- the impact of dietary fat and carbohydrates on body weight maintenance, J.P. Flatt
- effect of lowering dietery fat on health status, Mary M. Flynn and Peter N. Herbert
- lessons learned from attempts to implement long-term low-fat diet regimens, Maureen M. Henderson et al. Part 5 Reflections: low-calorie foods and the prevalence of obesity, Adam Drewnowski
- psychological aspects of the use of low-calorie foods - changing beliefs and preferences, Paul Rozin
- reflections on the role of low-calorie foods, Aaron M. Altschul.
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