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