Diet and Obesity Handbook
for Food Processing from C.H.I.P.S.

Food, Diet and Obesity
edited by David J. Mela

Features of Food, Diet and Obesity:

  • summarizes 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 experts

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.

Part 3 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.


Global trends in obesity

  • Trends in obesity
  • Dietary changes: more fat, more added caloric sweeteners, more animal source foods
  • Changes in physical activity: work, leisure, home and travel
  • Some key causes of change

Part 1: Contributing Factors

Nutrient–gene interactions contributing to the development of obesity

  • Genetic influences on obesity
  • Nutrient-sensitive genes
  • Interactions between genetic background and diets
  • Managing obesity: dietary and other strategies

Energy metabolism and obesity

  • How to measure energy expenditure
  • Major components of daily expenditure
  • Interaction between energy intake and physical activity
  • Energy expenditure at different ages
  • Energy expenditure and balance in obesity
  • Producing a negative energy balance in obese subjects

Physical activity and obesity

  • Activity-induced energy expenditure and obesity
  • Activity types, level and obesity
  • The role of activity in weight loss programs
  • Physical activity, physical fitness and weight maintenance
  • Implications and recommendations for physical activity and weight management

Infant nutrition and adult obesity

  • Trends in children’s diets as a factor in obesity
  • Obesity and chronic disease risk in children and adolescents
  • Increased body fat and health risk in children
  • Nutrition-based prevention and treatment of obesity and related disease risk
  • Summary and implications: multiple targets for treatment and prevention

The psychology of overeating

  • Historical overview
  • Modern theories of overeating and its causes
  • Types of overeating
  • Implications for reducing obesity

Sensory responses, food acceptance and obesity

  • Sensory perception, preference and food intake
  • Changing sensory responses to food intake
  • Sensory perception and preference of food by obese consumers
  • Making weight control foods more attractive to consumers

Portion size and food intake

  • The growth in portion sizes
  • Studies showing that portion size effects energy intake
  • Eating out and portion size
  • Portion size, energy intake and obesity
  • Strategies to moderate the influence of portions size on energy intake
  • The future: the eating environment and obesity

Part 2: Macronutrient Influences on Weight Loss

Energy density and weight control

  • Definitions
  • Influence of diet composition on energy density
  • Relationships between food composition, energy density and energy intake
  • Relationship between obesity, food choice and energy density
  • Energy density and learned aspects of satiety
  • Energy density in the context of other influences on intake
  • Implications for the global food industry and public health strategies

Dietary fat and weight control

  • Dietary fat and obesity: epidemiological studies
  • Dietary fat and obesity: cohort studies
  • Mechanisms linking dietary fat and weight gain
  • Low-fat diets and weight loss

Carbohydrates, glycemic responses and weight control

  • The glycemic index (GI): definition and methodological issues
  • Factors affecting the glycemic index of foods
  • Glucose response and chronic disease
  • GI foods, food intake and weight control

Protein intake and weight control

  • Protein intake and satiety
  • Protein intake and energy intake
  • Short and long term studies of protein intake and its effects
  • Very low carbohydrate, high protein diets
  • Safety of high protein diets

Alcohol, energy balance and obesity

  • Drinking patterns
  • Links between moderate alcohol ingestion and body weight
  • Alcohol and energy intake
  • Alcohol and body composition

The use of fat replacers for weight loss and control

  • Types of fat replacers
  • The role of fat replacers in weight loss

Intense sweeteners and sugar replacers in the regulation of food intake and body weight

  • Intense sweeteners, sugar replacers and weight control
  • Caloric sugar replacers: sugar alcohols
  • Non-caloric sugar replacers: high-intensity sweeteners

Dietary fibre and weight control

  • Defining dietary fibre
  • Defining obesity
  • Dietary fibre and the treatment of obesity
  • Dietary fibre and chronic diseases associated with obesity

Part 3: Commercial Strategies, Functional Targets and Agents in Weight Control

Consumer determinants and intervention strategies for obesity prevention

  • Behavioural determinants of obesity
  • Intervention strategies

Fat oxidation, appetite and weight control

  • Inhibition of fatty acid oxidation and food intake
  • Increased peripheral fatty acid oxidation and food intake
  • Increased fatty acid oxidation in the brain
  • Effects of changes in fatty acid oxidation on glucose tolerance

The use of very low calorie diets (VLCDs) and meal replacers for weight control

  • Tailoring nutritional advice for weight control
  • Physical activity approaches
  • Behaviour modification
  • Comparative weight loss with different nutrition approaches
  • Very-low-calorie diets
  • Low-calorie diet use
  • Meal replacement use

The effectiveness of popular diets: an overview

  • Weight control practices amongst consumers
  • Criteria for evaluating weight loss programs
  • Evaluating the main types of weight management program
  • Physical activity and weight loss programs
  • Delivery methods used in weight loss programs

Calcium and obesity

  • Possible mechanisms linking calcium/dairy intake and body weight regulation
  • Epidemiological studies
  • Randomized trials in humans
  • Human metabolic studies
  • Gaps in the literature and directions for future research

Community-based approaches to prevent obesity

  • What has worked in other public health epidemics? Elements in a community-based approach to obesity prevention
  • Evaluating community-based projects for obesity prevention

Behavioural and metabolic targets for the prevention and control of obesity

  • Controlling energy intake through eating behaviour
  • Satiety
  • The effects of conjugated linoleic acid and other ingredients on energy efficiency and body composition
  • Energy intake, expenditure and storage: a synthesis

A commercial R&D perspective on weight control foods

  • Commercial approaches to weight control
  • Formulating weight control products
  • Efficacy testing of weight control products


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Food, Diet and Obesity
edited by David J. Mela
2005 • 521 pages • $318.95 + shipping
Texas residents please add 6.75 % sales tax

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