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Reducing Saturated Fats In Foods

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Reducing Saturated Fats in Foods

Reducing Saturated Fats in Foods Book
Author : G Talbot
Publisher : Elsevier
Release : 2011-04-19
ISBN : 0857092472
Language : En, Es, Fr & De

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Book Description :

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

Improving the Fat Content of Foods

Improving the Fat Content of Foods Book
Author : C Williams,J Buttriss
Publisher : Woodhead Publishing
Release : 2006-01-31
ISBN : 1845691075
Language : En, Es, Fr & De

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Book Description :

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

Trait Modified Oils in Foods

Trait Modified Oils in Foods Book
Author : Frank T. Orthoefer,Gary R. List
Publisher : John Wiley & Sons
Release : 2015-05-18
ISBN : 1118961145
Language : En, Es, Fr & De

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Book Description :

In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce trans-fat free, low saturated functional oils. Trait-modified Oils in Foods offers top line information on the sources, composition, performance, health, taste, and availability of modified next generation oils. Coverage extends to public policy development, discussions of real world transition to healthy oils by food service and food processing industries and the future of trait-modified oils. The book provides solutions to food companies with the potential of improving the health benefits of foods through eliminating trans-fats and reducing saturated fats from formulations.A landmark resource on modified next-generation, trait-modified oils, this book is essential reading for oil processors, manufacturers and producers, as well as any professional involved in food quality assurance and public health.

The Low Cholesterol Cookbook

The Low Cholesterol Cookbook Book
Author : Christine France
Publisher : Unknown
Release : 1998
ISBN : 9781859675748
Language : En, Es, Fr & De

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Book Description :

With over 50 recipes each containing no more than 3 grams of saturated fat per serving, The Low Choleste rol Cookbook is the perfect solution for people who want to reduce saturated fats in their diet but retain a wide choice of foods. '

Choose the Lowest

Choose the Lowest Book
Author : Procter & Gamble Company. Food Products Division
Publisher : Unknown
Release : 1989
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Choose the Lowest book written by Procter & Gamble Company. Food Products Division, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Skim the Fat

Skim the Fat Book
Author : The American Dietetic Association
Publisher : Wiley
Release : 1995-05-20
ISBN : 9780471347033
Language : En, Es, Fr & De

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Book Description :

The Definitive Book on Reducing Fat From the Experts The Country Turns to for Nutrition Advice. The American Dietetic Association, the largest and most prestigious organization of food and nutrition professionals in the world, has created the definitive guide for lowering fat in everything we eat--without sacrificing the taste--and maintaining a healthy lifestyle. By decreasing your fat intake to 30 percent of calories or less, you can dramatically reduce not only your waistline, but also your chances of heart disease, hypertension, stroke, cancer and other lifestyle related illnesses. This book will show you how. Skim the Fat dispels common myths and misconceptions about fat and cholesterol and offers up-to-date and valuable information, including: * Guidelines for balancing food choices * Why fat is a necessary nutrient * Specific guidelines about how much and what type of fat to eat * How to become a supermarket fat sleuth * How to choose low-fat restaurant, ethnic, and fast foods Complete with a toll-free hotline number for answers to your nutrition questions, this clear and practical guide also offers simple and innovative low-fat cooking techniques, a fat IQ quiz, lean and luscious recipes, and tips for recipe makeovers. "Skim the Fat is the perfect 'how-to' guide for people who want to reduce fat without reducing taste. Useful tips, helpful hints and reliable information about the role of diet in overall health make this an important book for everyone concerned about their nutrition. Buy this book and let the food and nutrition experts help you cut the fat, not the fun! " --Doris Derelian, President, The American Dietetic Association

Food Politics

Food Politics Book
Author : Marion Nestle
Publisher : Univ of California Press
Release : 2013-05-14
ISBN : 0520275969
Language : En, Es, Fr & De

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Book Description :

Examines how marketing practices promote overeating and malnutrition, and discusses the influence the food industry has over government and health care.

Salt Fat and Sugar Reduction

Salt  Fat and Sugar Reduction Book
Author : Maurice O'Sullivan
Publisher : Woodhead Publishing
Release : 2020-03-12
ISBN : 0128226129
Language : En, Es, Fr & De

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Book Description :

Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages explores salt, sugar, fat and the current scientific findings that link them to diseases. The sensory techniques that can be used for developing consumer appealing nutritional optimized products are also discussed, as are other aspects of shelf life and physicochemical analysis, consumer awareness of the negative nutritional impact of these ingredients, and taxes and other factors that are drivers for nutritional optimization. This book is ideal for undergraduate and postgraduate students and academics, food scientists, food and nutrition researchers, and those in the food and beverage industries. Provides a clear outline of current legislation on global ingredient taxes Demonstrates effective protocols, sensory, multivariate and physico-chemical for salt, fat and sugar reduction Outlines reduction protocols, with and without the use of replacer ingredients for salt, fat and sugar reduction Illustrates the full process chain, consumer to packaging, and the effects of reformulation by reduction of ingredients

Fats in Food Technology

Fats in Food Technology Book
Author : Kanes K. Rajah
Publisher : John Wiley & Sons
Release : 2014-02-07
ISBN : 1118788761
Language : En, Es, Fr & De

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Book Description :

Fats are present in some form in the vast majority of processed foods we consume, as well as in many ‘natural’ products. Changes in consumer behaviour, centered around an increased emphasis on healthy food consumption, mean that it is more important than ever for food scientists to understand the properties, roles and behaviours that fats play in food and in diets. Fats in Food Technology, Second Edition is an in-depth examination of the roles and behaviours of fats in food technology and the benefits that they impart to consumers. It considers both fats that are naturally present in foods (such as milk fat in cheese) and fats that have been added to improve physical, chemical and organoleptic properties (like cocoa butter in chocolate). Newly revised and updated, the book contains useful information on the market issues that have driven change and the disciplines that have helped to regulate the trade and use of fats and oils in food technology. Drawing on the recent literature as well as the personal R&D experiences of the authors, the book highlights those areas where potential efficiencies in processing and economy in the cost of raw materials can be made. Issues concerning health, diet and lifestyle are covered in dedicated chapters. This book will be useful to anyone in industry and research establishments who has an interest in the technology of fat-containing food products, including scientists in the dairy, spreads, bakery, confectionery and wider food industries, as well those involved in the production of edible oils.

The Good Fat Bad Fat Counter

The Good Fat  Bad Fat Counter Book
Author : Sheila Buff
Publisher : St. Martin's Paperbacks
Release : 2002-05-19
ISBN : 1429997788
Language : En, Es, Fr & De

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Book Description :

Protect your heart health! At-a-glance information on trans fats, saturated fats, monounsaturated fats, polyunsaturated fats, cholesterol in over 1500 brand name and common foods. Avoid "killer" fats! Which of these high-fat foods should you avoid: Nuts? Avocados? Steak? Margarine? Potato chips? You probably know about the health risks of consuming saturated fat and high-cholesterol foods. But did you know the real killer is trans fats-- a common fat in packaged foods and baked goods? This handy counter identifies all types of fats in the foods you eat-- including trans fats. And health writer Sheila Buff clearly explains which are the "bad fats" you need to avoid and which "good fats" are a must for lifelong health. Eating fats wisely is a key to maintaining heart health and reducing your risk of cancer, stroke, and diabetes. This volume puts you in control! Don't miss: * Where the killer fats lurk, and how you can avoid them. * Why margarine isn't healthier than butter-- and why it may be harmful to your heart. * The role of trans fats in childhood obesity and asthma. * Beneficial effects of fish oil, olive oil, and flax-seed oil! * Why a low-fat diet is not the best diet. * The Mediterranean diet...a way to live longer and healthier! * Snack foods-- high in trans fats, low in nutrition.

The American Heart Association Diet

The American Heart Association Diet Book
Author : American Heart Association
Publisher : Unknown
Release : 1985
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download The American Heart Association Diet book written by American Heart Association, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

 Book
Author : Anonim
Publisher : Cengage Learning
Release : 2022-01-27
ISBN : 0357730399
Language : En, Es, Fr & De

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Book Description :

Download book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Legal guide on school food and nutrition

Legal guide on school food and nutrition Book
Author : A solid international consensus has emerged on the importance of nutrition for children’s development and well-being. At the Second International Conference on Nutrition (ICN2), the Member States of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) committed to developing policies, programmes and initiatives to ensure healthy diets throughout the children’s life cycle, emphasizing the potential of schools as platforms for integrated action. This Guide promotes a holistic and human rights-based approach to school food and nutrition, in which legislation is an indispensable tool to ensure the sustainability of public policy goals set by a country. In light of international law and standards, it provides practical information and guidance to develop or strengthen national legislation to improve food security and nutrition in schools as well as community development. The Guide presents a range of regulatory options and legislative examples of state practice that may contribute to building sound and coherent legal frameworks for school food and nutrition. It is a useful resource for law practitioners, policymakers, parliamentarians, and all actors who are involved in the design, implementation, or monitoring of school programmes and policies and most particularly, for those interested in taking legislative action (law-making or law reform).
Publisher : Food & Agriculture Org.
Release : 2020-07-01
ISBN : 9251329354
Language : En, Es, Fr & De

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Book Description :

A solid international consensus has emerged on the importance of nutrition for children’s development and well-being. At the Second International Conference on Nutrition (ICN2), the Member States of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) committed to developing policies, programmes and initiatives to ensure healthy diets throughout the children’s life cycle, emphasizing the potential of schools as platforms for integrated action. This Guide promotes a holistic and human rights-based approach to school food and nutrition, in which legislation is an indispensable tool to ensure the sustainability of public policy goals set by a country. In light of international law and standards, it provides practical information and guidance to develop or strengthen national legislation to improve food security and nutrition in schools as well as community development. The Guide presents a range of regulatory options and legislative examples of state practice that may contribute to building sound and coherent legal frameworks for school food and nutrition. It is a useful resource for law practitioners, policymakers, parliamentarians, and all actors who are involved in the design, implementation, or monitoring of school programmes and policies and most particularly, for those interested in taking legislative action (law-making or law reform).

Great Food Combos

Great Food Combos Book
Author : Rita Miller
Publisher : Independently Published
Release : 2020-09-17
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

There are many factors that influence an individual person's diet, including everything from cultural and religious influences to lifestyle and medical influences.The food you eat will influence how your body processes that food, and is the primary factor that determines whether you lose weight, stay at the same current weight or gain weight. And there are many different diets, eating plans and recommended products to eat and drink on the market that can impact a person's weight, health and wellbeing. Many of us believe all cellulite will disappear when we lose weight, but unfortunately it's more complex than this.There is limited research available to determine the exact cause of cellulite and therefore a lack of understanding in reduction and treatment.It seems the major factors contributing to cellulite are structural factors related to the connective tissue and fat tissue make-up. Once we develop new fat cells we can't actually get rid of them, but we can reduce their size.With so many diets and programs to choose from, we have compiled a guide on the most popular diets available, and some of the not-so-common ones as well. Diabetes has been an increasing worry over the years for many people, and millions have been diagnosed with the condition. With a newfound knowledge of this chronic disease, it can be hard to know what foods should be eaten to avoid diabetes symptoms and worsening the condition.The Diabetic Diet aims to help manage the condition and the symptoms associated. Meals must be eaten regularly and spread out across the span of the day. The diet is also lower in fat, in particular lower in saturated fats. In order to lower the consumption of saturated fats, choose reduced or low-fat milk and dairy products, trim off fat from meat products, remove the skin from poultry and avoid using butter, cream and sour cream (as well as other high in saturated fat creams).Limiting sweets and cakes will also help, as well as reducing the amount of pre-packaged foods and meals, snacks and biscuits. Many people in recent years have started to show a resistance to gluten in their diet, which is known as Coeliac disease. Not much research was done in the past as to how gluten can be tolerated by the body. However, today there seems to be an increase of people not being able to digest gluten well, causing upset stomach and other gastrointestinal upsets, fatigue, lethargy, bone and joint pains and even skin rashes. Other symptoms may also appear, depending on an individual's reaction to gluten.Gluten is found in wheat-based foods and products. Many gluten-free products have arrived in stores and are easily accessible, and some opt for gluten-free versions of their favourite foods and meals, while others remove gluten altogether. Veganism is sometimes seen as a strict vegetarian. Veganism is a type of vegetarian diet, however no animal products and by-products are consumed at all. The diet consists of fruit and vegetables, breads, cereals, grains, legumes, soy products, nuts and seeds.Veganism prohibits any kind of animal product, so meat is strictly off limits as well as eggs, milk, dairy, animal fats and honey. Vegans often need to ensure all ingredients in packaged meals are vegan friendly, as many additives can be animal derived, such as gelatine.Like any other vegetarian type diet, it is best to understand what food groups are eaten and not eaten, what nutrients may be lacking, and how to counteract any such deficiencies.This book is a complete guide for all sorts of weight and health-related questions so that you can have the easiest options to maintain a healthy weight or even achieve it if you are obese or overweight. There are many methods to fast with regard to lose weight and achieve a healthy life. Fasting is more of a healthy lifestyle rather than a dietary guideline. You will observe drastic changes in your health and that also without skipping the unhealthy food, which is your favorite.

Fitness Instructor Training Guide

Fitness Instructor Training Guide Book
Author : Cheryl L. Hyde
Publisher : Kendall Hunt
Release : 2002
ISBN : 9780787292935
Language : En, Es, Fr & De

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Book Description :

Download Fitness Instructor Training Guide book written by Cheryl L. Hyde, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Dietary Goals for the United States

Dietary Goals for the United States Book
Author : United States. Congress. Senate. Select Committee on Nutrition and Human Needs
Publisher : Unknown
Release : 1977
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Abstract: Written primarily for consumers, the booklet updates and elaborates upon "Dietary Goals for the United States" (February 1977). The booklet represents the Senate Select Committee on Nutrition and Human Needs' best judgement on prudent dietary recommendations based on scientific knowledge. The report's objective is improved health through informed diet selection by every American. Nutrition knowledge is provided so Americans can maintain health and reduce illness. The report points out that Americans' eating patterns are a critical public health concern. Goals discussed concern avoiding overweight; increasing consumption of complex carbohydrates and naturally occuring sugars; reducing consumption of refined and other processed sugars; reducing overall fat consumption, saturated fat consumption, and cholesterol consumption; and limiting intake of sodium. Specific amounts of intake are provided with each goal. Recommendations for governmental action are included.

Functional Dietary Lipids

Functional Dietary Lipids Book
Author : Thomas Sanders
Publisher : Woodhead Publishing
Release : 2015-11-18
ISBN : 1782422579
Language : En, Es, Fr & De

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Book Description :

Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human diet and the ways it plays an essential functional role in many foods. The book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing, and innovation for health. After an introduction by the editor reviewing the role of fats in the human diet, the book discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans-fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and the flavor and functional texture and melting characteristics of fats in food. Subsequent chapters address the effect of dietary lipid intake on various health issues and the potential health benefits of bioactive compounds in dietary lipids, with final sections discussing issues that affect the consumer relationship with fat, such as regulation, marketing, and health claims. Comprehensively examines the functionality and nutritional benefits of dietary fat in food Discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and more Considers manufacturing issues of dietary fat in foods Addresses issues affecting the consumer relationship with fat, such as regulation, marketing, and health claims

Here s How to Eat More Fat and Lose More Weight

Here s How to Eat More Fat and Lose More Weight  Book
Author : Rick Donald
Publisher : feast & famine ebook series
Release : 2007-04
ISBN : 0980364213
Language : En, Es, Fr & De

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Book Description :

Practical advice on how to achieve natural and sustainable weight loss. This e-book shows you how to stack the odds of weight loss success well and truly in your favor AND improve your overall health, vitality, longevity and mental function at the same time, simply by consuming more 'good' fats and oils each day. It explains in clear and simple terms why a 'low fat - high carbohydrate' eating regime only ends up putting weight on instead of taking it off. Rather, for efficient fat burning to occur, your body needs to have a regular daily intake of Essential Fatty Acids in your dietary intake, especially Omega 3 fats and oils. By incorporating 'good' unsaturated fats, reducing 'bad' saturated fats and avoiding 'ugly' trans fats, you will not only improve your cardiac health in particular, but also encourage natural weight loss to occur. Specific suggestions on which are the best fats and oils to select each day so that you optimize your chances of successful weight loss are provided, along with dietary and lifestyle tips on how to reduce the potential likelihood of stroke or heart attack.

Dioxins and Dioxin like Compounds in the Food Supply

Dioxins and Dioxin like Compounds in the Food Supply Book
Author : Institute of Medicine,Food and Nutrition Board,Committee on the Implications of Dioxin in the Food Supply
Publisher : National Academies Press
Release : 2003-12-21
ISBN : 0309089611
Language : En, Es, Fr & De

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Book Description :

Dioxin and dioxin-like compounds, or DLCs, are found throughout the environment, in soil, water, and air. People are exposed to these unintentional environmental contaminants primarily through the food supply, although at low levels, particularly by eating animal fat in meat, dairy products, and fish. While the amount of DLCs in the environment has declined since the late 1970s, the public continues to be concerned about the safety of the food supply and the potential adverse health effects of DLC exposure, especially in groups such as developing fetuses and infants, who are more sensitive to the toxic effects of these compounds. Dioxins and Dioxin-like Compounds in the Food Supply: Strategies to Decrease Exposure, recommends policy options to reduce exposure to these contaminants while considering how implementing these options could both reduce health risks and affect nutrition, particularly in sensitive and highly exposed groups, if dietary changes are suggested.

Reducing Fat

Reducing Fat Book
Author : K. Becker
Publisher : CreateSpace
Release : 2013-07-24
ISBN : 9781491080092
Language : En, Es, Fr & De

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Book Description :

If you have been struggling with reducing body fat on the area where you do not want it to accumulate such as your belly, thighs, arms, neck and buttocks you are dealing with a problem that plagues most societies of the modern developed world. The physical health risks and psychological turmoil associated with the increasing problem of obesity are taking a real toll with increased health care costs being one of the worst prices we are paying. It's not that most of us are not trying. I have read the many reviews and testimonials of "down-trodden" dieters that complain bitterly about buying into expensive diets and weight loss programs that end up being, not only very costly to get into, but require the purchase of branded, high priced so called diet food products for the foreseeable future. Even if the dieter is willing to go to this extreme expense, in many cases these name brand diet food products aren't even available in their area. They have to drive a considerable distance to buy them! Or they are required to inconveniently carry around a blender and pounds of diet shake ingredients if they travel. Also, there is the problem of trying to feed a family when the main or sole food preparer is on such a strict diet that the rest of the family can't or won't eat what the cook is supposed to eat thus the requirement for two separate meal preparations! However without these expensive and strict diet regimes, how do you answer questions regarding what is the best food for reducing saturated fat? Or, what effect will reducing carbohydrates or reducing fat intake have for reducing fat cells? What is the best fat reducing diet that will help in spot reducing fat as in reducing a fat belly? Well, the answer to these questions and other questions like these don't have to be all that complicated. There are simple steps you can take that, if done properly, can make a huge difference. Here are seven ways to reduce the fat in your life simply by changing a few habits, foods, routines and attitudes. I sincerely hope these help.