Low-fat snacks

Take niacin extended-release/lovastatin tablets at bedtime, with a low-fat snack, and individualize dose according to patient response. 

Healthcare, a division of Johnson Johnson, manufactured and marketed Take Control " and Benecol " spreads, respectively. Current Benecol products include Benecol Buttery Taste Spread, Benecol Light Spread, Benecol Olive Spread, Benecol Light Cream Cheese Style Spreads, Benecol Low Fat Bio Yogurts, Benecol Snack Bars, and, as a supplement, Softgels (a nonfood supplement). 

So when Ross and Jenny came home from school, looking for a snack, I devised some tempting treats. Instead of a whole apple, I sliced that apple and used raisins to make faces. Pretty simple. Other times I sliced a variety of fruits and offered them on a plate with some fruit-flavored yogurt as a dip. When I had the time and wanted to be creative, I cut bell peppers to use as palm fronds on trunks of longitudinally sliced carrots, perhaps with a bush of broccoli, and a pond of low-fat salad dressing on a platter. Mothers in the neighborhood began to wonder why their kids wanted to come to our house after school Yup, I was Mr. Mom, and I loved it. 

I happen to be one of those lucky guys who really loves fish. In restaurants, I most frequently order salmon, not just because it s good for me but because I simply enjoy it, whether grilled, roasted, blackened, or poached. For a little snack to tide me over before dinner I ll have herring, either pickled or creamed, on whole-wheat crackers. Smoked salmon, also known as lox, on a bagel with a smear of low-fat cream cheese That s heaven to me ... 

There are several published studies on the use of supercritical carbon dioxide to extract oils from potato chips and other snack foods, motivated because of the increasing consumer awareness toward low-fat foods. About one-half of the oils in a potato chip containing about 40% oil can be extracted while maintaining the original flavor and texture. The extracted oil can be recovered by depressurization and reused in a subsequent frying operation. Supercritical carbon dioxide evenly dispersed the excess oil on the surface, thus removing the greasy taste. The processed fried snacks were found to have improved flavor and taste. ... 

Another area that attracts the consumer s attention is weight control, it is estimated that 34 million people in the U.S. weigh 20% in excess of what is ideal (13). It is not surprising, therefore, to see a rising tide of diet beverages, sugar-free snacks, desserts, cereals, low calorie frozen foods, low-fat processed meats, and a host of calorie-controlled prepared meals. This trend is expected to continue — a challenge and an opportunity for the food industry. 

Eat moderate amounts of high-quality, low-fat proteins with every meal and snack. 

The USA is the largest producer of ice cream (about 6 billion 1 per annum) and has a per capita annual consumption of about 22 1 only New Zealanders eat more, with an average consumption of 261. Some 9% of all the milk produced in USA is used to make ice cream, and more than 90% of US households buy it. It is often eaten as a snack, much as biscuits are eaten in the UK. Sales of ice cream in the US in 2000 were about 20 billion ( 13 billion). Approximately two-thirds of this was sold in scoop shops, restaurants, retail outlets etc. and eaten out of the home. One-third was sold in supermarkets, grocery shops etc., mostly as half-gallon (2.21) tubs. More than half of the sales were premium ice cream low-fat ice cream, frozen yoghurt, and sherbet account for smaller (< 10%) but significant proportions of the market. Vanilla is the most popular flavour, accounting for about a quarter of... 

Dr. Bidlack has served the food industry as a consultant in a number of situations Carnation, PER trials for new infant formulations Hunt Wesson, PER Trials for low-fat peanut spread Westcotek, various reviews of projects and product development proposals Sunkist, artiele on nutrition Excelpro, expert witness on protein chemistry and modification Erito-Lay, expert witness on dietary fat and salt in the diet related to snack foods and on phytochemicals and functional foods Apple Instimte, article on Alar and food safety International Life Sciences Instimte, expert on nutrition and toxicology Avocado Board, nutrition consultant California Egg Commission, food safety and others. 

In fact, one of the main leastais of the success of functional foods has been the role of consumers undertaking new trends to a healthier lifestyle. Many objective data show this tendency. For example, between 2006 and 2007, vegetables and fruits were the top 2 products whose use increased in North America, Western Europe, and Nordic Europe, while processed foods, salty snacks, and sugars were some of the products with the biggest decrease in use. In the last 25 years, butter has decreased from around 70 % of the yellow fat market to 25 %, while low fat spreads have captured half this market In the cooking fat sector, vegetable oils have taken over the animal fats. Skimmed and semi-skimmed milks have copped 2/3 of milk sales, while low calorie soft drinks have increased to 20 % of the soft drink market [31]. 

Tortillas represent 30% of aU baked product sales in the United States and continue to be the most popular food in Mexico and Central America. Approximately, 120 million tortillas are consumed yearly in the United States, making these the second most popular baked product after white bread. An average Mexican consumes more than 80 kg of maize tortillas annually. Today, derived products such as flat tostadas and tortilla chips are extensively sold as snacks and in the preparation of fast foods (Chapter 12). Tostadas are the base for the preparation of a wide array of meals. Taco shells are the American version of tostadas, the only difference being that they are usually fried bent (U form) and rarely colored. Regular and low-fat tostadas and taco shells are available in grocery stores in Mexico and the United States. 

A commercially interesting low calorie fat has been produced from sucrose. Proctor Gamble has patented a mixture of penta- to octafatty acid ester derivatives of sucrose under the brand name Olestra. It was approved by the FDA in January 1996 for use as up to 100% replacement for the oil used in preparing savory snacks and biscuits. Olestra, a viscous, bland-tasting Hquid insoluble in water, has an appearance and color similar to refined edible vegetable oils. It is basically inert from a toxicity point of view as it is not metabolized or absorbed. It absorbs cholesterol (low density Hpoprotein) and removes certain fat-soluble vitamins (A, D, E, and K). Hence, Olestra has to be supplemented with these vitamins. No standard LD q tests have been performed on Olestra however, several chronic and subchronic studies were performed at levels of 15% in the diet, and no evidence of toxicity was found. No threshold limit value (TLV), expressed as a maximum exposure per m of air, has been estabhshed, but it is estimated to be similar to that of an inert hpid material at 5 mg/m. ... 

Medical nutrition therapy is recommended for all patients. For individuals with type 1 DM, the focus is on regulating insulin administration with a balanced diet to achieve and maintain a healthy body weight. A meal plan that is moderate in carbohydrates and low in saturated fat, with a focus on balanced meals is recommended. In addition, patients with type 2 DM often require caloric restriction to promote weight loss. Bedtime and between-meal snacks are not usually needed if pharmacologic management is appropriate. 

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