Reducing Saturated Fats in Foods Book

Reducing Saturated Fats in Foods

  • Author : G Talbot
  • Publisher : Elsevier
  • Release Date : 2011-04-19
  • Genre: Technology & Engineering
  • Pages : 416
  • ISBN 10 : 9780857092472

Reducing Saturated Fats in Foods Excerpt :

The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry. Reducing saturated fats in foods reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates. Part one covers the functional and nutritional aspects of saturated fats in foods, with chapters covering sources of dietary saturated fats, their functional attributes and the health issues associated with saturated fatty acids. Part two focuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected. Chapters cover topics such as emulsion technology for reduction of saturated fats and the application of diacylglycerol oils, as well as different food categories including milk and dairy products, processed meats, fried foods and pastry products. With its distinguished editor and international team of contributors, Reducing saturated fats in foods is an essential reference for oils and fats processors and food manufacturers, as well as those researching saturated fats in the academic sector. Reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates Explores the functional and nutritional aspects of saturated fats in foods, covering sources of dietary saturated fats and their functional attributes Focuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected

Eat for Life Book

Eat for Life

  • Author : National Academy of Sciences
  • Publisher : National Academies Press
  • Release Date : 1992-01-01
  • Genre: Medical
  • Pages : 190
  • ISBN 10 : 9780309040495

Eat for Life Excerpt :

Results from the National Research Council's (NRC) landmark study Diet and health are readily accessible to nonscientists in this friendly, easy-to-read guide. Readers will find the heart of the book in the first chapter: the Food and Nutrition Board's nine-point dietary plan to reduce the risk of diet-related chronic illness. The nine points are presented as sensible guidelines that are easy to follow on a daily basis, without complicated measuring or calculatingâ€"and without sacrificing favorite foods. Eat for Life gives practical recommendations on foods to eat and in a "how-to" section provides tips on shopping (how to read food labels), cooking (how to turn a high-fat dish into a low-fat one), and eating out (how to read a menu with nutrition in mind). The volume explains what protein, fiber, cholesterol, and fats are and what foods contain them, and tells readers how to reduce their risk of chronic disease by modifying the types of food they eat. Each chronic disease is clearly defined, with information provided on its prevalence in the United States. Written for everyone concerned about how they can influence their health by what they eat, Eat for Life offers potentially lifesaving information in an understandable and persuasive way. Alternative Selection, Quality Paperback Book Club

The Great Cholesterol Myth Book
Score: 4
From 8 Ratings

The Great Cholesterol Myth

  • Author : Jonny Bowden
  • Publisher : Fair Winds
  • Release Date : 2012-11-01
  • Genre: Health & Fitness
  • Pages : 241
  • ISBN 10 : 9781592335213

The Great Cholesterol Myth Excerpt :

Heart disease is the #1 killer. However, traditional heart disease protocols--with their emphasis on lowering cholesterol--have it all wrong. Emerging science is showing that cholesterol levels are a poor predictor of heart disease and that standard prescriptions for lowering it, such as ineffective low-fat/high-carb diets and serious, side-effect-causing statin drugs, obscure the real causes of heart disease. Even doctors at leading institutions have been misled for years based on creative reporting of research results from pharmaceutical companies intent on supporting the $31-billion-a-year cholesterol-lowering drug industry. The Great Cholesterol Myth reveals the real culprits of heart disease, including: - Inflammation - Fibrinogen - Triglycerides - Homocysteine - Belly fat - Triglyceride to HCL ratios - High glycemic levels Bestselling health authors Jonny Bowden, Ph.D., and Stephen Sinatra, M.D. give readers a 4-part strategy based on the latest studies and clinical findings for effectively preventing, managing, and reversing heart disease, focusing on diet, exercise, supplements, and stress and anger management. Get proven, evidence-based strategies from the experts with The Great Cholesterol Myth. MYTHS VS. FACTS Myth–High cholesterol is the cause of heart disease. Fact–Cholesterol is only a minor player in the cascade of inflammation which is a cause of heart disease. Myth–High cholesterol is a predictor of heart attack. Fact–There is no correlation between cholesterol and heart attack. Myth–Lowering cholesterol with statin drugs will prolong your life. Fact–There is no data to show that statins have a significant impact on longevity. Myth–Statin drugs are safe. Fact–Statin drugs can be extremely toxic including causing death. Myth–Statin drugs are useful in men, women and the elderly. Fact–Statin drugs do the best job in middle-aged men with coronary disease. Myth–Statin drugs are useful in middle-aged men with coronary artery disease

Dietary Guidelines for Americans 2015 2020 Book

Dietary Guidelines for Americans 2015 2020

  • Author : HHS, Office of Disease Prevention and Health Promotion (U.S.)
  • Publisher : Government Printing Office
  • Release Date : 2015-12-31
  • Genre: Health & Fitness
  • Pages : 152
  • ISBN 10 : 9780160934650

Dietary Guidelines for Americans 2015 2020 Excerpt :

Learn more about how health nutrition experts can help you make the correct food choices for a healthy lifestyle The eighth edition of the Dietary Guidelines is designed for professionals to help all individuals, ages 2 years-old and above, and their families to consume a healthy, nutritionally adequate diet. The 2015-2020 edition provides five overarching Guidelines that encourage: healthy eating patterns recognize that individuals will need to make shifts in their food and beverage choices to achieve a healthy pattern acknowledge that all segments of our society have a role to play in supporting healthy choices provides a healthy framework in which individuals can enjoy foods that meet their personal, cultural and traditional preferences within their food budget This guidance can help you choose a healthy diet and focus on preventing the diet-related chronic diseases that continue to impact American populations. It is also intended to help you to improve and maintain overall health for disease prevention. **NOTE: This printed edition contains a minor typographical error within the Appendix. The Errata Sheet describing the errors can be found by clicking here. This same errata sheet can be used for the digital formats of this product available for free. Health professionals, including physicians, nutritionists, dietary counselors, nurses, hospitality meal planners, health policymakers, and beneficiaries of the USDA National School Lunch and School Breakfast program and their administrators may find these guidelines most useful. American consumers can also use this information to help make helathy food choices for themselves and their families.

Academy Of Nutrition And Dietetics Complete Food And Nutrition Guide  5th Ed Book

Academy Of Nutrition And Dietetics Complete Food And Nutrition Guide 5th Ed

  • Author : Roberta Duyff
  • Publisher : HarperCollins
  • Release Date : 2017-04-18
  • Genre: Health & Fitness
  • Pages : 816
  • ISBN 10 : 9780544520592

Academy Of Nutrition And Dietetics Complete Food And Nutrition Guide 5th Ed Excerpt :

The newest edition of the most trusted nutrition bible. Since its first, highly successful edition in 1996, The Academy of Nutrition and Dietetics Complete Food and Nutrition Guide has continually served as the gold-standard resource for advice on healthy eating and active living at every age and stage of life. At once accessible and authoritative, the guide effectively balances a practical focus with the latest scientific information, serving the needs of consumers and health professionals alike. Opting for flexibility over rigid dos and don’ts, it allows readers to personalize their own paths to healthier living through simple strategies. This newly updated Fifth Edition addresses the most current dietary guidelines, consumer concerns, public health needs, and marketplace and lifestyle trends in sections covering Choices for Wellness; Food from Farm to Fork; Know Your Nutrients; Food for Every Age and Stage of Life; and Smart Eating to Prevent and Manage Health Issues.

Improving the Fat Content of Foods Book

Improving the Fat Content of Foods

  • Author : C Williams
  • Publisher : Woodhead Publishing
  • Release Date : 2006-01-31
  • Genre: Technology & Engineering
  • Pages : 560
  • ISBN 10 : 9781845691073

Improving the Fat Content of Foods Excerpt :

As health problems such as obesity, heart disease and diabetes increase in many developed and developing countries, the food industry has come under mounting pressure to improve the nutritional quality of its products. Particular attention has focused on the health problems associated with saturated fats in food and on the potential health benefits of increasing monounsaturated and polyunsaturated fat content. Summarising key research in this field, this important collection reviews both the influence of dietary fats on health and practical strategies for improving the fat content of food products. Part one reviews the evidence on the links between dietary fats and health. There are chapters on the links between saturated fatty acid intake, obesity, coronary heart disease, diabetes and cancer, as well as the health benefits of monounsaturated fats, polyunsaturated fatty acids (PUFAs) and conjugated linoleic acids (CLAs). Part two then discusses ways of reducing saturated fatty acids in food. It includes chapters on the role of lipids on food quality and ways of gaining consumer acceptance of low-fat foods, as well as chapters on improving fatty acid composition in dairy products and milk and the use of fat replacers. The final part of the book reviews ways of using polyunsaturated and other modified fatty acids in food products. It includes chapters on developing and using PUFAs as functional ingredients and ways of improving the sensory quality of products incorporating modified fats. With its distinguished editors and international team of contributors, Improving the fat content of foods is a standard reference for nutritionists and product developers in the food industry. Reviews the influence of dietary fats on health Investigates practical strategies for improving the fat content of food products Discusses improving the fat content of foods whilst maintaining sensory quality

Diet and Health Book

Diet and Health

  • Author : National Research Council
  • Publisher : National Academies Press
  • Release Date : 1989-01-01
  • Genre: Medical
  • Pages : 765
  • ISBN 10 : 9780309039949

Diet and Health Excerpt :

Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.

Saturated Fats and Health Book

Saturated Fats and Health

  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 2019
  • Genre: Lipids in human nutrition
  • Pages : 443
  • ISBN 10 : 1787761444

Saturated Fats and Health Excerpt :

Fat Detection Book

Fat Detection

  • Author : Jean-Pierre Montmayeur
  • Publisher : CRC Press
  • Release Date : 2009-09-14
  • Genre: Science
  • Pages : 643
  • ISBN 10 : 1420067761

Fat Detection Excerpt :

Presents the State-of-the-Art in Fat Taste Transduction A bite of cheese, a few potato chips, a delectable piece of bacon – a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the sensory appeal of foods rich in fat. This well-researched text uses a multidisciplinary approach to shed new light on critical concerns related to dietary fat and obesity. Outlines Compelling Evidence for an Oral Fat Detection System Reflecting 15 years of psychophysical, behavioral, electrophysiological, and molecular studies, this book makes a well-supported case for an oral fat detection system. It explains how gustatory, textural, and olfactory information contribute to fat detection using carefully designed behavioral paradigms. The book also provides a detailed account of the brain regions that process the signals elicited by a fat stimulus, including flavor, aroma, and texture. This readily accessible work also discusses: The importance of dietary fats for living organisms Factors contributing to fat preference, including palatability Brain mechanisms associated with appetitive and hedonic experiences connected with food consumption Potential therapeutic targets for fat intake control Genetic components of human fat preference Neurological disorders and essential fatty acids Providing a comprehensive review of the literature from the leading scientists in the field, this volume delivers a holistic view of how the palatability and orosensory properties of dietary fat impact food intake and ultimately health. Fat Detection represents a new frontier in the study of food perception, food intake, and related health consequences.

Trans Fats Replacement Solutions Book

Trans Fats Replacement Solutions

  • Author : Dharma R. Kodali
  • Publisher : Elsevier
  • Release Date : 2014-04-22
  • Genre: Science
  • Pages : 468
  • ISBN 10 : 9781630670337

Trans Fats Replacement Solutions Excerpt :

Epidemiological studies have continued to increase awareness of how trans fats impact human nutrition and health. Because of the adverse effects, trans fats labeling regulations were introduced in 2006. Since then, the fats and oils industry and food product manufacturers have researched and implemented a number of novel, practical, and cost-effective solutions for replacing trans fats with alternate products. This book provides a comprehensive understanding of the trans fats chemistry, labeling regulations, and trans fat replacement technologies. It also deals with world-wide trends and scenarios in terms of regulations and trans fat replacement solutions. Includes details on how trans fats became a part of our food chain, why they remain a health issue, and what replacement solutions exist Offers in-depth analysis of the structure, properties, and functionality of fats and oils Describes trans fats regulations and scenarios in different geographies around the world

Nutrition Book


  • Author : Alice Callahan
  • Publisher : Unknown
  • Release Date : 2020
  • Genre: Biology
  • Pages : null
  • ISBN 10 : OCLC:1231463859

Nutrition Excerpt :

The Starch Solution Book
Score: 5
From 11 Ratings

The Starch Solution

  • Author : John McDougall
  • Publisher : Rodale Books
  • Release Date : 2013-06-04
  • Genre: Health & Fitness
  • Pages : 368
  • ISBN 10 : 9781609613945

The Starch Solution Excerpt :

A bestselling author's groundbreaking eating plan that challenges the notion that starch is unhealthy From Atkins to Dukan, the fear-mongering about carbs over the past few decades has reached a fever pitch; the mere mention of a starch-heavy food is enough to trigger a cavalcade of shame and longing. In The Starch Solution, bestselling diet doctor and board-certified internist John A. McDougall, MD, and his kitchen-savvy wife, Mary, turn the notion that starch is bad for you on its head. The Starch Solution is based on a simple swap: fueling your body primarily with carbohydrates rather than proteins and fats. This will help you lose weight and prevent a variety of ills. Fad diets come and go, but Dr. McDougall has been a proponent of the plant-based diet for decades, and his medical credibility is unassailable. He is one of the mainstay experts cited in the bestselling and now seminal China Study—called the "Grand Prix of epidemiology" by the New York Times. But what The China Study lacks is a plan. Dr. McDougall grounds The Starch Solution in rigorous scientific fact and research, giving readers easy tools to implement these changes into their lifestyle with a 7-Day Quick Start Plan and 100 delicious recipes. This book includes testimonials from among the hundreds Dr. McDougall has received, including people who have lost more than 125 pounds in mere months as well as patients who have conquered lifethreatening illnesses such as diabetes and cardiac ailments.

Overcoming Multiple Sclerosis Book

Overcoming Multiple Sclerosis

  • Author : George Jelinek
  • Publisher : Allen & Unwin
  • Release Date : 2016-06-22
  • Genre: Medical
  • Pages : 480
  • ISBN 10 : 9781952533747

Overcoming Multiple Sclerosis Excerpt :

A practical guide to the successful Overcoming Multiple Sclerosis recovery program for people with MS and their doctors. Thousands of people with MS around the world are now following this preventive medicine approach and living healthy, active lives. Overcoming Multiple Sclerosis is an established and successful program of treatment. Once a diagnosis of MS meant inevitable decline and disability. Now thousands of people around the world are living healthy, active lives on the Overcoming Multiple Sclerosis recovery program. Overcoming Multiple Sclerosis explains the nature of MS and outlines an evidence-based 7 step program for recovery. Professor George Jelinek devised the program from an exhaustive analysis of medical research when he was first diagnosed with MS in 1999. It has been refined through major ongoing international clinical studies under Professor Jelinek's leadership, examining the lifestyles of several thousand people with MS world-wide and their health outcomes. Overcoming Multiple Sclerosis is invaluable for anyone recently diagnosed with MS, living with MS for years, or with a family member with MS. It makes an ideal resource for doctors treating people with MS. 'I would have no hesitation in recommending Overcoming Multiple Sclerosis to my patients, but also to my friends and colleagues.' Professor Gavin Giovannoni, MBBCh, PhD, FCP (S.A., Neurol.), FRCP, FRCPath, Chair of Neurology, Blizard Institute, Barts and The London School of Medicine and Dentistry 'Overcoming Multiple Sclerosis combines hard scientific evidence with practical advice and compassion. It will be of benefit to nearly everybody affected by MS and I heartily recommend it.' Dr Peter Fisher FRCP , Physician to Her Majesty Queen Elizabeth II, and Director of Research, Royal London Hospital for Integrated Medicine

Transforming the Food Supply Book

Transforming the Food Supply

  • Author : Canada. Trans Fat Task Force
  • Publisher : Unknown
  • Release Date : 2006
  • Genre: Fatty acids in human nutrition
  • Pages : null
  • ISBN 10 : 0662438698

Transforming the Food Supply Excerpt :

Dietary Fats and Health Book
Score: 3
From 1 Ratings

Dietary Fats and Health

  • Author : Edward George Perkins
  • Publisher : The American Oil Chemists Society
  • Release Date : 1983
  • Genre: Dietary fats
  • Pages : 1000
  • ISBN 10 : 9993913529

Dietary Fats and Health Excerpt :

Abstracts: This collection of proceedings provides the latest scientific information in fat chemistry and technology as related to nutrition, the general role of fats in nutrition, metabolism of isomeric fats, and the role of vitamins A, D, K, and E in health and disease. The role of lipids in heart disease and cancer, and the effects of diet on the high density lipoproteins were also discussed.