Buch, Englisch, 372 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 682 g
Behavioural Factors and Dietary Interventions
Buch, Englisch, 372 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 682 g
ISBN: 978-1-78242-091-0
Verlag: Elsevier Science
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
- List of contributors
- Woodhead Publishing Series in Food Science, Technology and Nutrition
- Preface
- Introduction: an overview of the key drivers of obesity and their influence on diet - 1 Introduction
- 2 Behavioural factors
- 3 Environmental and structural factors
- 4 Biological factors
- 5 Summary and conclusions
- Part One: General issues - 1: Trends in understanding patterns of obesity and health outcomes - 1.1 Introduction
- 1.2 The importance of abdominal obesity
- 1.3 Global trends in obesity
- 1.4 Economic development and obesity
- 1.5 Social class differences in obesity
- 1.6 Obesity in women and its implications for maternal and infant health
- 1.7 Childhood obesity
- 1.8 Conclusions
- 2: Overview of the key current population-level strategies used to prevent obesity - 2.1 Introduction
- 2.2 Physical activity strategies
- 2.3 Food and beverage strategies
- 2.4 School strategies
- 2.5 Healthcare and workplace strategies
- 2.6 Messaging strategies
- 2.7 Conclusion: integrating approaches
- Part Two: The role of different dietary components in obesity management - 3: The role of high sugar foods and sugar-sweetened beverages in weight gain and obesity - 3.1 Introduction
- 3.2 Sugar in our food supply
- 3.3 Biological mechanisms for some effects of sugar in beverages
- 3.4 Randomized clinical trials and longitudinal cohort studies link intake of sugar-sweetened beverages to the risk of obesity
- 3.5 Fruit juice and weight gain
- 3.6 Future trends
- 4: The impact of fruit and vegetable intake on weight management - 4.1 Introduction
- 4.2 Importance of fruits and vegetables (FV)
- 4.3 FV and obesity prevention
- 4.4 Future trends
- 5: High protein diets in obesity management and weight control - 5.1 Introduction
- 5.2 Internationally popular higher-protein diets
- 5.3 The Commonwealth Scientific and Industrial Research Organisation (CSIRO) Total Wellbeing Diet
- 5.4 Evidence from meta-analyses and selected randomised control trials for the efficacy of higher-protein diets for weight control and metabolic health
- 5.5 Potential risks of high protein dietary patterns
- 5.6 Strategies to improve compliance to higher protein diets
- 5.7 Conclusions
- 6: Low-fat diets in obesity management and weight control - 6.1 Introduction: overview of dietary fat and body weight
- 6.2 Total fat: mechanisms for association with body weight regulation
- 6.3 Type of fat: biological mechanisms for effects on energy balance
- 6.4 Sustainability of weight loss on low-fat diets
- 6.5 Conclusions
- 6.6 Future trends
- 7: The 'Mediterranean diet' and weight management - 7.1 Introduction: the Mediterranean diet and other dietary patterns in the context of obesity
- 7.2 Definition of a Mediterranean dietary pattern
- 7.3 Epidemiological evidence on Mediterranean diet and weight management
- 7.4 Dietary and lifestyle intervention based on Mediterranean diet
- 7.5 Conclusions and future trends
- 8: Breastfeeding and weight in mothers and infants - 8.1 Introduction
- 8.2 Energetic cost of breastfeeding
- 8.3 Postpartum weight change
- 8.4 Breastfeeding benefits for infants
- 8.5 Commentary on studies into the effect of breastfeeding on the weight of mothers and infants
- 8.6 Future trends
- Part Three: The role of eating patterns and other behavioural factors in obesity management - 9: The role of dietary energy density in weight management - 9.1 Introduction
- 9.2 Energy density explained
- 9.3 Controlled studies demonstrate the influence of dietary energy density on satiety, satiation, and energy intake
- 9.4 Dietary energy density and weight management
- 9.5 Strategies to reduce dietary energy density
- 9.6 Future trends
- 9.8 Acknowledgements
- 10: Controlling appetite and food intake by regulating eating frequency and timing - 10.1 Introduction
- 10.2 The relationship between motivation to eat and eating behaviour
- 10.3 Eating frequency and energy balance - observational studies of free-living adults consuming self-selected diets
- 10.4 Eating frequency and energy balance - intervention studies
- 10.5 Eating frequency and energy balance - controlled feeding studies
- 10.6 Small inter-meal ingestive events
- 10.7 Timing of eating within a habitual diurnal rhythm
- 10.8 Timing of eating and disruption of diurnal rhythms
- 10.9 Summary and future trends
- 11: Managing food portion size and its effect on weight control - 11.1 Introduction: trends in food portion sizes
- 11.2 Effects of food portion size on energy intake
- 11.3 Explanations for the effects of portion size on energy intake
- 11.4 Environmental strategies influencing portion control behaviors
- 11.5 Self-regulation strategies to control portion sizes
- 11.6 Summary and conclusions
- 11.7 Acknowledgement
- 12: Eating in response to external cues - 12.1 Introduction
- 12.2 Effects of food cues
- 12.3 Potential moderators influencing responding to food cues
- 12.4 How plentiful food cues affect dieters/overweight individuals
- 12.5 Factors influencing overweight/obese people and restrained eaters to respond more to salient food cues
- 12.6 Psychological processes governing eating behavior
- 12.7 Implications for obesity management
- 13: The interaction of diet and physical activity in managing obesity - 13.1 Introduction
- 13.2 The independent and combined roles of physical activity and diet in prevention of weight gain
- 13.3 Physical activity and diet during weight reduction programmes
- 13.4 The roles of physical activity and diet in maintenance of reduced body weight
- 13.5 Conclusions
- Part Four: Structured dietary interventions in the treatment of obesity - 14: Defined energy deficit diets for the treatment of obesity - 14.1 Introduction
- 14.2 History of defined energy prescriptions
- 14.3 Terminology and definitions
- 14.4 Estimating total energy requirements
- 14.5 Magnitude of energy deficit
- 14.6 Practical worked example of prescribed energy calculations
- 14.7 Conclusion
- 15: Meal replacements for the treatment of obesity - 15.1 Introduction
- 15.2 Very low calorie diet (VLCD) versus partial meal replacement or controlled diet
- 15.3 Meal replacement as part of a low calorie diet (LCD) versus conventional diet
- 15.4 Type 2 diabetes
- 15.5 Composition of meal replacements
- 15.6 Summary
- 16: Very-low-calorie diets (VLCDs) for the treatment of obesity - 16.1 Introduction
- 16.2 Indications and contraindications for the use of very-low-calorie diets (VLCDs)
- 16.3 How to use VLCDs
- 16.4 Efficacy of VLCDs
- 16.5 Safety of VLCDs
- 16.6 Monitoring required during the diet
- 16.7 Future trends
- 17: Commercial weight loss programs and their effectiveness in managing obesity - 17.1 Introduction
- 17.2 Commonly available commercial weight loss programs
- 17.3 Efficacy of commercial weight loss programs: a summary of available evidence
- 17.4 Internet-based weight loss programs
- 17.5 The cost-effectiveness of commercial weight loss programs
- 17.6 Applications in the treatment of overweight and obesity
- 17.7 Conclusions
- 18: Popular diets and over-the-counter dietary aids and their effectiveness in managing obesity - 18.1 Introduction: why diets are best sellers
- 18.2 Claims that 'the science is wrong'
- 18.3 All or nothing approaches
- 18.4 Claims to more moderate diets
- 18.5 Unconventional diets
- 18.6 Evaluation of promised time-scales
- 18.7 Evaluation of claims to simplicity
- 18.8 Over-the-counter weight loss aids
- 18.9 Discussion
- 18.10 Sourcing unbiased information
- Part Five: Government and industry interventions in the prevention of obesity - 19: Regulatory strategies for preventing obesity and improving public health - 19.1 Introduction
- 19.2 Restricting child-targeted food marketing
- 19.3 Improving the school environment
- 19.4 Food and beverage taxes
- 19.5 Nutrition labeling
- 19.6 Limiting portion sizes of sugar-sweetened beverages
- 19.7 Conclusion
- 20: Fiscal strategies to influence diet and weight management - 20.1 Introduction
- 20.2 Evidence to support fiscal strategies as an intervention
- 20.3 Evidence for differential effects of fiscal strategies
- 20.4 Evidence for cost-effectiveness of fiscal interventions
- 20.5 Evidence for interplay with other interventions
- 20.6 Existing strategies and policies in place
- 20.7 Politics and practicalities of taxing unhealthy food
- 20.8 Conclusion
- 21: Consumer responses to government dietary guidelines in the management and prevention of obesity - 21.1 Introduction
- 21.2 History of dietary guidelines
- 21.3 Effectiveness of dietary guidelines in preventing obesity
- 21.4 Effectiveness of dietary guidelines in promoting healthier food choices
- 21.5 Effectiveness of dietary guidelines in promoting dietary behaviour change
- 21.6 Conclusion
- 22: The impact of marketing of 'junk' foods on children's diet and weight - 22.1 Introduction
- 22.2 Extent of children's exposure to food and beverage marketing
- 22.3 International policy to reduce the impact of unhealthy food and beverage marketing to children
- 22.4 Food marketing effects on food consumption and nutrition and weight outcomes
- 22.5 Future trends
- 23: Front-of-pack and point-of-purchase labelling schemes designed for obesity prevention - 23.1 Introduction
- 23.2 Definitions and scope
- 23.3 Current status of front-of-pack and point-of-purchase labelling schemes
- 23.4 Impact of front-of-pack and point-of-purchase labelling schemes and interventions involving such schemes
- 23.5 Future trends in front-of-pack and point-of-purchase labelling schemes
- Index
