Released on = April 22, 2007, 8:51 pm

Press Release Author = Bharat Book Bureau

Industry = Marketing

Press Release Summary = The global obesity epidemic is arguably the most serious
health issue facing the food industry today.

Press Release Body =
Food, diet and obesity

Edited by D Mela, Unilever Health Institute, The Netherlands

Key Features of Food, diet and obesity :

- summarises key research which links diet and obesity
- trends in obesity are examined
- contributory factors to obesity are investigated, including lifestyle and genetics
- looks at developing effective weight control strategies
- written by a distinguished team of international editors

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 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, through functional food ingredients, to
community-based public health approaches in preventing obesity.

With its distinguished editor and contributors, Food, diet and obesity will be 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.

For more information, Please visit : http://www.bharatbook.com/bookdetail.asp?bookid

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