Food and nutrition.pdf

26 Diet and Healthwhether a person's metabolism automatically gears up to prevent weightgain when eating extra calories day after day. The findings show verylittle change in metabolism.For three weeks, seven men consumed 1000 kcal more each day thanthey would normally eat. All of them gained weight, on average a A% lbper day.After the men stopped overeating, they dropped weight rapidly, eventhough they were told not to diet. They unconsciously chose fewer caloriesthan they would normally eat, primarily by avoiding high-fat foods.This supports the hypothesis that successful body weight regulationmight be associated with body fat and carbohydrate levels rather than bya single factor such as total energy level. The men had plenty of fatreserves, so they selected less fat.While it's not uncommon for a persons' caloric intake to vary 1000kcal from day to day, it's not easy to eat an extra 1000 kcal day after day.The men consumed all the extra food they were given.A greater potential for error lies in incorrectly estimating the numberof calories needed to maintain weight. It is very difficult to make anaccurate estimate. If researchers underestimate, then some of the "extra"calories they feed the SUbjects are not really extra, and the subject doesnot gain weight.New Food Technology and Its Effects on Eating a Hhealthy DietClearly, food and dining will mean different things in the future thanthey do today. Because of an emphasis on diet and well-being, a need forquick and convenient meals, and a surge in the synthetic food market.The dietitian of the future faces uncharted challenges, including:• The mounting concern among consumers over food safety issues,ranging from fat substitutes to artificial sweeteners, may resultin unbalanced eating habits. Overall nutrition could becompromised as consumers become issue-focused eaters andunknowingly avoid nutrients that are essential to their wellbeing.• Nutritionists and dietitians will have to reacquaint the publicwith the idea that food choices can be based on a search forpositive nutrition and taste values, not only on nutrient andadditive avoidance.• As consumers become selectively educated about the nutrientcontent of foods, they may adopt the "save and splurge"approach to eating. That is, skipping meals or entries to "pigout" on a favourite rich dessert. Moderation, balance, and varietywill emerge as the theme of the 1990s.