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.
Table of Contents
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.
". . .this book makes for fascinating reading and is a complete review of the many aspects of low-calorie foods. "
---Journal of the American Dietetic Association
". . .health professionals and product development food scientists should own this book. "