New natl. performance goals
- The market for fat substitutes. Morrison, Rosanna Mentzer // National Food Review;Apr-Jun90, Vol. 13 Issue 2, p24
Presents information pertaining to fat used in the diet, its replacement by fat substitutes, and the marketing of the product. Details on fat substitutes; Indepth look at marketing of fat products; Advantage and disadvantage of fat; Background information on fat used in the diet; Request made...
- Facing the facts about fat. // Executive Health's Good Health Report;Jan1993, Vol. 29 Issue 4, p2
Presents information form the July 1992 issue of `Postgraduate Medicine,' which reveals facts about fat. Risks surrounding abdominal fat and general obesity; Factors that contribute to obesity; Number of overweight Americans; Obesity in black women and white women; Benefits of weight loss; Fat...
- Is butter really better? // Medical Update;Jul94, Vol. 18 Issue 1, p3
Presents information on trans fat. Background information on trans fat; Recommendations.
- How little fat should we really eat? // Consumer Reports on Health;Oct97, Vol. 9 Issue 10, p114
Presents a survey of 30 dietary experts in relation to their opinions about fat intake. Perception of researchers that it makes sense to limit your saturated fat intake to no more than 10 percent of calories; Views of Walter Willett, a Harvard researcher; Information on dietary guidelines for...
- Separating fat from fiction. Littman, Margaret // Prepared Foods;Jan98, Vol. 167 Issue 1, p29
Presents information on reduce fat foods. Reference to reduce fat food being on the way out; Information on a consumer survey; Details on reduce fat candies which have potential in the marketplace; Results of research by the Information Resources Incorporated.
- The real truth about fat. Jibrin, Janis // Glamour;Jan94, Vol. 92 Issue 1, p108
Presents answers to questions on fat. Functions performed by fat; Ideal fat consumption; Caloric content of vegetable oils, margarine and butter; Fat taste; Fat content of alcohol.
- Fat facts. // Seventeen;Feb94, Vol. 53 Issue 2, p114
Features the health properties of three types of fats. Saturated fats; Monounsaturated fats; Polyunsaturated fats.
- Making science real. Flank, Sandra // Science Scope;Apr98, Vol. 21 Issue 7, p37
Discusses the use of fat as an energy source, and why Americans eat more fat than their bodies need to remain healthy. How fat makes food more comfortable to chew; How to help students develop awareness of how much fat they consume. INSET: Figure 1. Energy calculations.
- No pain--and no weight gain. // R&D Magazine;Oct95, Vol. 37 Issue 11, p66
Reports that chemists in Peoria, Illinois from the United States Department of Agriculture developed Fantesk, a cooked blend of starch, fat and water which encapsulates oil within starch, and can be used in place of fat in prepared foods. Further details on Fantesk.