Food Technology for Obesity Prevention and Reduction

Focusing on aetiological factors in the development of weight gain and obesity, this book is intended to propose related population nutrient goals and content areas for food-based dietary guidelines, and to evaluate some of the potential food and diet related intervention strategies that might help to attenuate and eventually reverse this global epidemic. This book presents criteria for evaluating treatment programs for obesity and explores what these criteria mean-to health care providers, program designers, researchers, and even overweight people seeking help.