Means to dietary change- Example of fat
1983
Fallows, Stephen J. | Wheelock, Verner
Various aspects, implications, and strategies for beneficial dietary alterations of fat intake are reviewed and discussed. Each of the 8 major fat-supplying food catergories (carcass meats; meat products; liquid milk; dairy produce; yellow fats (margarine, butter); cooking fats; fats associated with biscuits, cakes, and pastries; and all other foods) are separately examined for possible reduction of fat intake. It is pointed out that practical alternatives exist which could provide a means for fat intake reduction that are acceptable to consumers and to the food industry, alike; the major requirement is for the dietary recommendation to be adopted across the entire food supply system. (wz)
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