Food, diet and obesity (Woodhead Publishing in Food Science and Technology)

Arguably the most serious issue facing the food industry is what is now widely recognized as an epidemic in obesity. Food manufacturers are under increasing pressure over both the degree to which they have contributed to the problem and what role they should play in solving it. Drawing on the expertise of some of the world’s leading experts in this area, Food, Diet and Obesity summarizes current research on the causes of obesity, the role of food components in promoting or reducing weight gain, and the strategies manufacturers can adopt to reduce the problem. After an introductory chapter on global trends in obesity, Part 1 looks at the range of contributing factors to obesity, from nutrient-gene interactions, energy metabolism and physical activity to sensory responses to food, portion size and the psychology of overeating. Part 2 looks at macronutrients and their role in weight gain or loss, with chapters on topics such as energy density, dietary fat, carbohydrates, protein and dietary fibre. The final part of the book discusses issues in developing effective strategies for weight control, from gaining consumer acceptance of weight-control food products to the role of community-based approaches in preventing obesity. With its distinguished editor and international team of experts, Food, Diet and Obesity will be a standard work for nutritionists and R&D staff throughout the food industry, as well as all those concerned with understanding and reducing obesity. The global obesity epidemic is arguably the most serious health issue facing the food industry today. Food manufacturers are under increasing pressure over both the degree to which they are seen as contributing to the problem, and the role they should play in solving it. Drawing on the expertise of many of the world’s leading experts in this area, Food, diet and obesity summarises the key research on the links between obesity and diet. Topics discussed include trends in obesity, the evidence behind popular diets and meal replacers, the effectiveness of fat and sugar replacers in food, emerging issues such as the value of the glycemic index, protein content and calcium in weight control, and potential functional food targets and ingredients for weight control.

After an introductory chapter on global trends in obesity, part one looks at the range of contributing factors to obesity, from nutrient-gene interactions, energy metabolism and physical activity to sensory responses to food, portion size and the psychology of overeating. Part two looks at macronutrients and their role in weight gain or loss, with chapters on topics such as energy density, dietary fat, carbohydrates, protein and dietary fibre. The final part of the book discusses issues in developing effective strategies for weight control, from gaining consumer acceptance of weight-control food products, through functional food ingredients, to community-based public health approaches in preventing obesity.

With its distinguished editor and contributors, Food, diet and obesity is a standard work for health professionals, nutritionists and R&D staff throughout the food industry, as well as all those concerned with understanding and reducing obesity.

• Summarises key research which links diet and obesity
• Trends in obesity are examined
• Contributory factors to obesity are investigated, including lifestyle and genetics

Arguably the most serious issue facing the food industry is what is widely recognized as an epidemic in obesity. This book summarizes research on the causes of obesity, the role of food components in promoting or reducing weight gain, and the strategies manufacturers can adopt to reduce the problem. With its distinguished editor and international team of contributors, this collection sums up the key themes in weight control research, focusing on their implications and applications for food product development and consumers.