Obesity in the United States is a socioeconomic issue. It is related to limited social and economic resources and may be linked to disparities in access to healthy foods. Added sugars and added fats are far more affordable than are the recommended "healthful" diets based on lean meats, whole grains, and fresh vegetables and fruit. There is an inverse relationship between energy density of foods (kJ/g) and energy cost ($/MJ), such that energy-dense grains, fats, and sweets represent the lowest-cost dietary options to the consumer. Good taste, high convenience, and the low cost of energy-dense foods, in conjunction with large portions and low satiating power, may be the principal reasons for overeating and weight gain. Financial disparities in access to healthier diets may help explain why the highest rates of obesity and diabetes are found among minorities and the working poor. If so, then encouraging low-income households to consume more costly foods is not an effective strategy for public health. What is needed is a comprehensive policy approach that takes behavioral nutrition and the economics of food choice into account.

Food Choices and Diet Costs: an Economic Analysis

Tea polyphenols: prevention of cancer and optimizing health. Discussion 4.

Effective procedures are needed to prevent the substantial increases in adiposity that have been occurring among children and adults. Behavioral change may occur as a result of changes in variables that mediate interventions. These mediating variables have typically come from the theories or models used to understand behavior. Seven categories of theories and models are reviewed to define the concepts and to identify the motivational mechanism(s), the resources that a person needs for change, the processes by which behavioral change is likely to occur, and the procedures necessary to promote change. Although each model has something to offer obesity prevention, the early promise can be achieved only with substantial additional research in which these models are applied to diet and physical activity in regard to obesity. The most promising avenues for such research seem to be using the latest variants of the Theory of Planned Behavior and Social Ecology. Synergy may be achieved by taking the most promising concepts from each model and integrating them for use with specific populations. Biology-based steps in an eating or physical activity event are identified, and research issues are suggested to integrate behavioral and biological approaches to understanding eating and physical activity behaviors. Social marketing procedures have much to offer in terms of organizing and strategizing behavioral change programs to incorporate these theoretical ideas. More research is needed to assess the true potential for these models to contribute to our understanding of obesity-related diet and physical activity practices, and in turn, to obesity prevention.

https://onlinelibrary.wiley.com/doi/pdf/10.1038/oby.2003.222

Are Current Health Behavioral Change Models Helpful in Guiding Prevention of Weight Gain Efforts

Páginas de Salud Pública. Food, nutrition and the prevention of cancer: A global perspective. Conocimientos actuales sobre nutrición

Recently, the focus of scientific investigations has moved from the primary role of food as the source of energy and body-forming substances to the more subtle action of biologically active food components on human health. There has been an explosion of consumer interest in the active role of food in the well-being and life prolongation, as well as in the prevention of initiation, promotion, and development of nontransmissible chronic diseases. As a result, a new term—functional food—was proposed. Among these foods, probiotics may exert positive effects on the composition of gut microbiota and overall health, and the market is increasing annually. An increased demand for nondairy probiotic products comes from vegetarianism, milk cholesterol content, and lactose intolerance. Therefore, the development of these products is a key research priority for food design and a challenge for both industry and science sectors. This article presents an overview of functional food development, emphasizing nondairy foods that contain probiotic bacteria strains.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1541-4337.2010.00110.x

Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products.

Sensitivity to the bitter taste of 6- n -propylthiouracil (PROP) is an inherited trait. Although some people find PROP to be extremely bitter, others cannot distinguish PROP solutions from plain water. In a series of studies, greater PROP sensitivity was linked with lower acceptability of other bitter compounds and with lower reported liking for some bitter foods. Women, identified as “super-tasters” of PROP, had lower acceptance scores for grapefruit juice, green tea, Brussels sprouts, and some soy products. Many of these foods contain bitter phytochemicals with reputed cancer-protective activity. These include flavonoids in citrus fruit, polyphenols in green tea and red wine, glucosinolates in cruciferous vegetables, and isoflavones in soy products. Consumer acceptance of these plant-based foods may depend critically on inherited taste factors. This review examines the role of genetic taste markers in determining taste preferences and food choices.

Genetic Taste Markers and Food Preferences

Genetic sensitivity to 6-n-propylthiouracil and sensory responses to sugar and fat mixtures.

Nontasters, tasters, and supertasters of 6-n-propylthiouracil (PROP) and hedonic response to sweet.

161 Expert opinion on the subject of the perfect diet has been nothing if not consistent. We are to consume more whole grains, more lean meat, more poultry and fish, and more fresh vegetables and fruit. Clinical and epidemiologic studies have emphasized the health benefits of diets containing olive oil, cold water fish, broccoli sprouts, blueberries, dark chocolate, green tea, and red wine.1-3 The alternative food guide pyramid, as created by the Harvard School of Public Health and photographed by Newsweek, pictured baby carrots, radicchio, fresh tomatoes, imported olive oil, red snapper, sirloin steak, lamb chops, and what looked like a nice glass of merlot.4 We have also been warned against overconsuming refined grains, potatoes, corn syrup, and sugar-sweetened beverages.5,6 Western dietary patterns that include large amounts of processed meats, French fries, sweets, and desserts have been condemned by nutrition experts Policy Update

Do Healthier Diets Cost More

Objectives Dietary guidelines for athletes emphasize complex carbohydrates. This study examined dietary intakes of elite figure skaters relative to current recommendations in sports nutrition. Participants Subjects were male (n=80) and female (n=81) figure skaters taking part in a series of training camps held in Colorado between 1988 and 1995. Mean age was 18 years for men and 16 years for women. Design Measures of height, weight, and skinfold thickness were used to calculate body mass index and percent body fat. Blood samples were drawn for analysis of nutritional status. Energy and nutrient intakes were based on 3-day food records. Statistical analyses Multivariate regression model and correlation analyses used the SPSS for Windows program. Results Values of body mass index and percent body fat were similar to those obtained for elite athletes in other studies. Plasma chemistries were in the normal range. Energy intakes (2,329 kcal/day for men and 1,545 kcal/day for women) were below recommended values for sex and age. The skaters derived approximately 50% of their daily energy from sugars and fat. Sugars alone accounted for 25% of daily energy intakes—the skaters consumed between 100g (women) and 142g of sugars per day. Sugar and fat intakes, when expressed as percent of daily energy, were inversely linked, providing evidence of a fat-sugar seesaw. Higher-energy diets were higher in fat but lower in carbohydrate and protein. Applications High consumption of sugars and fat by elite athletes was not associated with overweight or excess body fat. Although recommended diets are usually built around complex carbohydrates, dietetics professionals can address the increased energy needs of elite athletes by recommending energy-dense foods. Sugars and fats are efficient sources of energy per unit volume. J Am Diet Assoc. 2001;101:319-325 .

Anne Barratt-Fornell

Papers

Genetic Taste Markers and Food Preferences

Genetic sensitivity to 6-n-propylthiouracil and sensory responses to sugar and fat mixtures.

Nontasters, tasters, and supertasters of 6-n-propylthiouracil (PROP) and hedonic response to sweet.

Do Healthier Diets Cost More

Energy and macronutrient intakes of elite figure skaters.