Development and evaluation of preparations with low energy density for a food service

Carolina Faria Tavares, Marisa Lipi, Dirce Maria Lobo Marchioni, Maria Elisabeth Machado Pinto e Silva
  • Nutrition & Food Science, September 2012, Emerald
  • DOI: 10.1108/00346651211266863

The percentage difference between the ED of traditional and modified preparations

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.

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.


Maria Elisabeth Machado Pinto-e-Silva (Author)
University of São Paulo

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.

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The following have contributed to this page: Maria Elisabeth Machado Pinto-e-Silva and Professor Dirce MARIA LOBO Marchioni