Low-Calorie Foods Handbook

Front Cover
CRC Press, Mar 12, 1993 - Medical - 608 pages
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.
 

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Contents

B LowCalorie Foods
3
Impact of Diet Composition
5
Ruggles and Fima Lifshitz
37
Trends in Eating Patterns in the United States
63
Fat in Foods Aaron M Altschul
85
History of the Commercial Development
91
Regulation of LowCalorie Foods John E Vanderveen
109
Sugar Substitutes Rosetta Newsome
139
Artificially Sweetened LowCalorie Foods Other
331
Meat Products in a LowFat Diet Floyd Michael Byers
343
Impact of LowCalorie Foods
377
Impact of LowCalorie Foods on Nutrition
385
Impact of LowCalorie Foods on the Development
403
Effect of Diet Composition on Energy Intake
425
The Impact of Dietary Fat and Carbohydrates
441
Effect of Lowering Dietary Fat on Health Status
479

Microparticulated Proteins as Fat Substitutes
171
Sucrose Polyesters and Other
181
Bulking Agents and Fat Substitutes Amanda M Frye
211
LowFat Dairy Products Charles H White
253
LowCalorie Bakery Foods James L Vetter
273
General Category
293
Artificially Sweetened Beverages William T Miller
323
Lessons Learned from Attempts to Implement
497
E Reflections
513
Psychological Aspects of the Use of LowCalorie
535
Reflections on the Role of LowCalorie Foods
551
Index
561
Copyright

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