What is it about?
The purpose of this paper is to evaluate the energy density (ED) of preparations served by a food service and develop and evaluate the acceptability of preparations in which the ED was reduced by substitution and/or reduction of fat and sugar.
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Why is it important?
The reduction of ED in preparations is an effective strategy for reducing energy intake and increasing weight loss, where ED of preparations can be reduced while maintaining the level of acceptability.
Perspectives
This article shows the importance of evaluating the ED of preparations, and of attempts to reduce this characteristic and contribute to the development of a healthier diet, without compromising acceptance.
Associate Professor Maria Elisabeth Machado Pinto-e-Silva
University of São Paulo
Read the Original
This page is a summary of: Development and evaluation of preparations with low energy density for a food service, Nutrition & Food Science, September 2012, Emerald,
DOI: 10.1108/00346651211266863.
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