Food diet and obesity Woodhead Publishing in Food Science and Technology 1st Edition by David Mela 9781855739581 1855739585

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ISBN 10: 1855739585
ISBN 13: 9781855739581
Author: David J. Mela

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

Food diet and obesity Woodhead Publishing in Food Science and Technology 1st Table of contents:

1 Global trends in obesity
1.1 Introduction
1.2 Trends in obesity
1.3 Dietary shifts: more fat, more added caloric sweeteners, more animal source foods
1.4 Physical activity changes at work, leisure, home, and travel
1.5 Some key causes of change
1.6 Future trends
1.7 Implications and recommendations
1.8 Sources of further information and advice
1.9 References

Part I Contributing factors

2 Nutrient–gene interactions contributing to the development of obesity
2.1 Introduction
2.2 Genetic influences on obesity
2.3 Nutrient-sensitive genes
2.4 Interactions between genetic background and diets
2.5 Managing obesity: dietary and other strategies
2.6 Future trends
2.7 Sources of further information and advice
2.8 References

3 Energy metabolism and obesity
3.1 Introduction
3.2 How to measure energy expenditure
3.3 Major components of daily energy expenditure
3.4 Interaction between energy intake and physical activity
3.5 Energy expenditure at different ages
3.6 Energy expenditure and balance in obesity
3.7 Producing a negative energy balance in obese subjects
3.8 Summary
3.9 Glossary
3.10 Further reading

4 Physical activity and obesity
4.1 Introduction
4.2 Activity-induced energy expenditure and obesity
4.3 Activity types, level and obesity
4.4 The role of activity in weight loss programmes
4.5 Physical activity, physical fitness and weight maintenance
4.6 Implications and recommendations for physical activity and weight management
4.7 Future trends
4.8 Sources of further information and advice
4.9 References

5 Childhood obesity, nutrition and metabolic health
5.1 Introduction
5.2 Trends in children’s diets as a factor in obesity
5.3 Obesity and chronic disease risk in children and adolescents
5.4 Increased body fat and health risk in children
5.5 Nutrition-based prevention and treatment of obesity and related disease risk
5.6 Summary and implications: multiple targets for treatment and prevention
5.7 References

6 The psychology of overeating
6.1 Introduction
6.2 Historical overview
6.3 Modern theories of overeating and its causes
6.4 Types of overeating
6.5 Implications for reducing obesity
6.6 References

7 Sensory responses, food intake and obesity
7.1 Introduction
7.2 Sensory perception, preference and food intake
7.3 Changing sensory responses to food intake
7.4 Sensory responses, intake and obesity
7.5 Making weight control foods more attractive to consumers
7.6 Implications, recommendations and future trends
7.7 References

8 Portion size and food intake
8.1 Introduction: the growth in portion sizes
8.2 Studies showing that portion size affects energy intake
8.3 Eating out and portion size
8.4 Portion size, energy intake and obesity
8.5 Strategies to moderate the influence of portion size on energy intake
8.6 The future: the eating environment and obesity
8.7 References

Part II Macronutrient influences on weight loss

9 Energy density and weight control
9.1 Introduction
9.2 Definitions
9.3 Influence of diet composition on energy density
9.4 Relationships between food composition, energy density and energy intake
9.5 Relationship between obesity, food choice and energy density
9.6 Energy density and learned aspects of satiety
9.7 Energy density in the context of other influences on intake
9.8 Implications for the global food industry and public health strategies
9.9 Conclusions
9.10 References

10 Dietary fat and weight control
10.1 Introduction
10.2 Dietary fat and obesity: epidemiological studies
10.3 Dietary fat and obesity: cohort studies
10.4 Mechanisms linking dietary fat and weight gain
10.5 Low-fat diets and weight loss
10.6 Summary and conclusions
10.7 References

11 Carbohydrates, glycemic responses and weight control
11.1 Introduction
11.2 The glycemic index (GI): definition and methodological issues
11.3 Factors affecting the glycemic index of foods
11.4 Glucose response and chronic disease
11.5 GI foods, food intake and weight control
11.6 References

12 Protein intake and weight control
12.1 Introduction
12.2 Protein intake and satiety
12.3 Protein intake and energy intake
12.4 Short- and long-term studies of protein intake and its effects
12.5 Very low carbohydrate, high protein diets
12.6 Safety of high protein diets
12.7 Future trends
12.8 Sources of information and advice
12.9 References

13 Alcohol, energy balance and obesity
13.1 Introduction
13.2 Drinking patterns
13.3 Links between moderate alcohol ingestion and body weight
13.4 Alcohol and energy intake
13.5 Alcohol and body composition
13.6 Summary and research needs
13.7 References

14 The use of fat replacers for weight loss and control
14.1 Introduction
14.2 Types of fat replacers
14.3 The role of fat replacers in weight loss
14.4 Conclusions
14.5 References

15 Intense sweeteners and sugar replacers in the regulation of food intake and body weight
15.1 Introduction
15.2 Intense sweeteners, sugar replacers and weight control
15.3 Caloric sugar replacers: sugar alcohols
15.4 Non-caloric sugar replacers: high-intensity sweeteners
15.5 Implications and recommendations
15.6 References

16 Dietary fibre and weight control
16.1 Introduction
16.2 Defining dietary fibre
16.3 Defining obesity
16.4 Dietary fibre and the treatment of obesity
16.5 Dietary fibre and chronic diseases associated with obesity
16.6 Conclusions and future trends
16.7 References

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

17 Consumer determinants and intervention strategies for obesity prevention
17.1 Introduction
17.2 Behavioural determinants of obesity
17.3 Intervention strategies
17.4 Conclusions
17.5 References

18 Fat oxidation, appetite and weight control
18.1 Introduction
18.2 Inhibition of fatty acid oxidation and food intake
18.3 Stimulation of fatty acid oxidation and food intake
18.4 Inhibition of fatty acid synthesis
18.5 Effects of changes in fatty acid oxidation on glucose tolerance
18.6 Implications and recommendations
18.7 Conclusions and future trends
18.8 References

19 The use of very-low-calorie diets (VLCDs) and meal replacements for weight control
19.1 Introduction
19.2 Tailoring nutritional advice for weight control
19.3 Physical activity approaches
19.4 Behavior modification
19.5 Comparative weight loss with different nutrition approaches
19.6 Very-low-calorie diets
19.7 Low-calorie diet use
19.8 Meal replacement use
19.9 Implications and recommendations
19.10 Conclusions and future trends
19.11 Sources of further information and advice
19.12 References

20 The effectiveness of popular diets: an overview
20.1 Introduction
20.2 Weight control practices among consumers
20.3 Criteria for evaluating weight loss programmes
20.4 Evaluating the main types of weight management programmes
20.5 Physical activity and weight loss programmes
20.6 Delivery methods used in weight loss programmes
20.7 Implications and recommendations
20.8 References

21 Calcium and obesity
21.1 Introduction
21.2 Possible mechanisms linking calcium/dairy intake and body weight regulation
21.3 Epidemiological studies
21.4 Randomized trials in humans
21.5 Human metabolic studies
21.6 Gaps in the literature and directions for future research
21.7 Implications and recommendations
21.8 Sources of further information and advice
21.9 References

22 Community-based approaches to prevent obesity
22.1 Introduction
22.2 What has worked in other public health epidemics?
22.3 Elements in a community-based approach to obesity prevention
22.4 Evaluating community-based projects for obesity prevention
22.5 Conclusions
22.6 Acknowledgements
22.7 References

23 Behavioural and metabolic targets for the prevention and control of obesity
23.1 Introduction
23.2 Controlling energy intake through eating behaviour
23.3 Satiety
23.4 The effects of conjugated linoleic acid and other ingredients on energy efficiency
23.5 Energy intake, expenditure and storage: a synthesis
23.6 Future trends
23.7 References and further reading

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