Chapter 10

The Healthy Diet: Easy as 1, 2 and 3

Jeannette M. Beasley and Beth A. Conlon

Abstract

Inhabitants of Western countries are at an increased risk of energy imbalance, where processed and fast foods are the dominant food supply and the ability to make healthier food choices is clouded by persuasive marketing campaigns and a fast-paced convenience culture. Healthcare professionals and policy makers must take into account the vast behavioral, sociocultural, environmental, and genetic factors that influence dietary behavior and body weight. Food components to reduce include sodium, added sugars, and saturated as well as trans fats. Foods to increase include whole grains, fruits, and vegetables. Achieving these dietary recommendations requires effecting change at the individual, community, and global level.

Total Pages: 149-162 (14)

Purchase Chapter  Book Details

RELATED BOOKS

.Nanoscience Applications in Diabetes Treatment.
.Frontiers in Clinical Drug Research – Diabetes and Obesity.
.Diabesity: A Multidisciplinary Approach.
.Pharmacological and Molecular Perspectives on Diabetes.
.Functional Foods for Health Maintenance: Understanding their Role in Cancer Prevention.
.Green Extraction Techniques in Food Analysis.
.Algal Functional Foods and Nutraceuticals: Benefits, Opportunities, and Challenges.
.Capillary Electrophoresis in Food Analysis.