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Low-Calorie Foods Handbook.

Obesity is a popular problem nowadays. Brought on primarily by the changing lifestyle of the population of the Western World and our inability to recognise that we can choose different foods, there have been great efforts to create low calorie foods that people enjoy eating.

There are, of course, other ways of ensuring so many people are not overweight - make sure they understand weight control and make sure they know how to choose the right foods to eat. Unfortunately, not all of us seem to be able to make the correct decisions in the face of habit or just greed.

In view of the above, the Dr Altschul and the other 38 contributors have set out the options that are now available to consumers who may wish to select low calorie or low fat foods in preference to calorie-dense or high fat counterparts. The goal of nutritionally tailored products is to preserve the hedonic satisfaction of eating certain kinds of foods but at a reduced cost in calories and fat, and may be sugar and sodium as well. The contributors discuss the numerous low calories foods and ingredients that are available. They examine the efforts made by scientists to reduce the fat and sugar contents of the high calorie foods like ice cream, cheese, spreads and salad dressings with the minimum sacrifice of palatability.

In essence this book brings together literature on this currently important subject and review how the public has 'taken' to these new foods. The text is about processed foods that seek to mimic foods already in existence and it does this by 27 chapters set out in four sections. The actual titles are: Introduction; Adult obesity; Childhood obesity; Trends in eating patterns in the United States; Fat in foods; History of the commercial development of low calorie foods; Regulation of low calorie foods; Sugar substitutes; Microparticulated proteins as fat substitutes; Fat substitutes - sucrose polyesters and other synthetic oils; Bulking agents and fat substitutes; Low fat dairy products; Low calorie bakery foods - general category; Artificially sweetened beverages; Artificially sweetened low calorie foods other than drinks; Meat products in low fat diet; Impact of low calorie foods on food marketing; Impact of low calorie foods on nutrition education; Impact of low calorie foods on the development of low calorie and low fat recipes; Effect of diet composition on energy intake; The impact of dietary fat and carbohydrates on body weight maintenance; Effect of lowering dietary fat on health status; Lessons learned from attempts to implement long term low fat diet regimens; Low calorie foods and the prevalence of obesity; Psychological aspects of the use of low calorie foods - changing beliefs and preferences; and Reflections on the role of low calorie foods.
COPYRIGHT 1993 Food Trade Press Ltd.
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Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Sep 1, 1993
Previous Article:Total Quality Assurance for the Food Industries.
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