Leveraging food technology for obesity prevention and reduction effort : workshop summary

Leveraging food technology for obesity prevention and reduction effort workshop summary

"Obesity is a major public health challenge. More than one-third of the U.S. adult population is considered obese, a figure that has more than doubled since the mid-1970s. Among children, obesity rates have more than tripled over the same period. Not only is obesity associated with numerous med...

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Detalles Bibliográficos
Autores Corporativos: Institute of Medicine (U.S.). Food Forum (-), Institute of Medicine (U.S.). Food and Nutrition Board, Leveraging Food Technology for Obesity Prevention and Reduction Efforts
Otros Autores: Pray, Leslie A. (-), Pillsbury, Laura, 1984-
Formato: Libro electrónico
Idioma:Inglés
Publicado: Washington, D.C. : National Academies Press 2011.
Edición:1st ed
Materias:
Obesity > Prevention > Congresses.
Overweight persons > Health and hygiene > Congresses.
Food industry and trade > Congresses.
Ver en Biblioteca Universitat Ramon Llull:https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009622431506719
Tabla de Contenidos:
  • FrontMatter
  • Reviewers
  • Contents
  • Workshop Summary
  • OVERVIEW
  • TRENDS IN OVERWEIGHT AND OBESITY:FROM THE MID-1970s TO THE PRESENT5
  • Changes in Eating Behavior Since the Mid-1970s: Three Illustrative Trends
  • IDENTIFICATION OF TARGETS FOR INTERVENTION: EVIDENCE FROM BEHAVIOR STUDIES
  • Regulation of Eating Behavior: Theoretical Considerations
  • Portion Size, Energy Intake, and Obesity
  • Energy Density, Energy Intake, and Obesity
  • Food Properties, Satiety, and Energy Intake
  • Consumer Decision Making and Energy Intake
  • LESSONS LEARNED AND BEST PRACTICES
  • Reducing Calories by Reducing Fat
  • Reducing Calories by Reducing Sugar
  • Using Portion-Controlled Frozen Meals to Reduce Calorie Intake
  • Increasing Fruit and Vegetable Intake
  • Increasing Micronutrient Density
  • MAJOR CHALLENGES
  • Taste
  • Affordability
  • Product Formulation and Ingredient Costs
  • Regulatory Issues
  • Consumer Trust
  • POTENTIAL FOR INNOVATION: NEXT STEPS
  • Bridge Building with Consumers
  • Government-Industry Collaboration
  • Innovation: There Is No Magic Bullet
  • Need for More Consumer Education on Eating Behavior Norms
  • Possibilities for Influencing Consumer Decision Making
  • A Primary Prevention Approach
  • Need for a More Systematic Analysis of Obesity
  • Need for Long-Term Data
  • Promotion of "Good" Science by the Food Industry
  • WRAP-UP
  • REFERENCES
  • Appendix A: Workshop Agenda
  • Appendix B: Speaker and Moderator Biographical Sketches
  • Appendix C: Abbreviations and Acronyms
  • Appendix D: Workshop Attendees.

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