Food diet and obesity
When people eat controlled diets in laboratory studies, the percentage of calories from fat, protein, and carbohydrate do not seem to matter for weight loss. 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. Your selection(s) could not be saved due to an internal error. The good news is that many of the foods that help prevent disease also seem to help with weight control-foods like whole grains, vegetables, fruits, and nuts. And what about when or where people consume their calories: Does eating breakfast make it easier to control weight. 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. Please note that Internet Explorer version 8. ScienceDirect Journals Books Register Sign in Sign in using your ScienceDirect credentials Username Password Remember me Forgotten username or password. And many of the foods that increase disease risk-chief among them, refined grains and sugary drinks-are also factors in weight gain. Click to share on Facebook (Opens in new window) Click to share on Twitter (Opens in new window) Click to share on LinkedIn (Opens in new window) Click to share on Reddit (Opens in new window) Click to email this to a friend (Opens in new window) Click to print (Opens in new window) Beyond Willpower: Diet Quality and Quantity Matter. 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. x will not be supported as of January 1, 2016.
Yet emerging research suggests that some foods and eating patterns may make it easier to keep calories in check, while others may make people more likely to overeat. This article briefly reviews the research on dietary intake and weight control, highlighting diet strategies that also help prevent chronic disease. Conventional wisdom says that since a calorie is a calorie, regardless of its source, the best advice for weight control is simply to eat less and exercise more. Please refer to this blog post for more information. For chronic disease prevention, though, the quality and food sources of these nutrients matters more than their relative quantity in the diet. A volume in Woodhead Publishing Series in Food Science, Technology and Nutrition. Sign in via your institution OpenAthens Other institution. Consume more than the body burns, weight goes up. The global obesity epidemic is arguably the most serious health issue facing the food industry today. Sign in via your institution OpenAthens Other institution Help Journals Books Register Sign in Help close Sign in using your ScienceDirect credentials Username Password Remember me Forgotten username or password. In studies where people can freely choose what they eat, there may be some benefits to a higher protein, lower carbohydrate approach. But what about the type of calories: Does it matter whether they come from specific nutrients-fat, protein, or carbohydrate.
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