Food, diet and obesity

A comprehensive consideration of food and diet in relation to obesity, its causes and its control.

The increase in obesity in the developed world poses important questions and many dilemmas for health professionals, food companies and consumers in relation to the causes, prevention and treatment of excessive weight gain. While the causes and solutions appear to be simple – namely the balance of energy intake and expenditure – the social and environmental context presents a more complex reality. Food industry nutrition professionals need to rely on the best scientific evidence to inform decisions with regard to nutritional quality, change and innovation.

Taking this as its context, this hardback reference book – compiled by and internationally recognised panel of 38 authors led by Dr. David Mela of Unilever – provides a comprehensive reference guide for food industry professionals. Following an introductory chapter which discusses global trends in obesity, the book is in three parts. Part I looks at the factors that contribute to obesity – from nutrient-gene interactions through energy metabolism and physical activity to psychological and sensory aspects. Part II concentrates on the macronutrient influences on weight loss, covering fats and fat replacers, carbohydrates and glycaemic index, protein, alcohol and dietary fibre. Part III focuses on approaches to weight control - from both the commercial and functional perspectives. Part III focuses on approaches to weight control – from both the commercial and functional perspectives. The book will be a standard reference for all those interested in obesity or responsible for managing innovation of products targeted at this part of the market.

Contents

• Introduction - global trends

Part I - Contributing factors

• Nutrient-gene interactions contributing to the development of obesity
• Energy metabolism and obesity
• Physical activity and obesity
• Childhood obesity, nutrition and metabolic health
• The psychology of over-eating
• Sensory responses, food intake and obesity
• Portion size and food intake

Part II - Macronutrient influences on weight loss

• Energy density and weight control
• Dietary fat and weight control
• Carbohydrates, glycemic responses and weight control
• Protein intake and weight control
• Alcohol, energy balance and obesity
• The use of fat replacers for weight loss and control
• Intense sweeteners and sugar replacers in the regulation of food intake and body weight
• Dietary fibre and weight control

Part III - Commercial strategies, functional targets and agents in weight control

• Consumer determinants and intervention strategies for obesity prevention
• Fat oxidisation prevention
• The use of very-low-calorie diets (VLCDs) and meal replacements for weight control
• The effectiveness of popular diets: an overview
• Calcium and obesity
• Community-based approaches to prevent obesity
• Behavioural and metabolic targets for the prevention and control of obesity
• A commercial R&D persepective on weight control foods and ingredients

• Index

Hardback book 522 pages