xxii
The Dietary
Guidelines for
Americans, 2010 . . 49
Elemental
Nutrition . . . . . . . . 92
Salt in the Diet . . . 150
Lactose Intolerance . . 216
Diabetic Diet
Recommendations . . . . . . . . . . . . . . . . . . 232
Carbohydrates and the Athlete . . . . . . . . 257
What Are Trans Fatty Acids?. . . . . . . . . . . 278
Carbohydrates Versus Fats . . . . . . . . . . . . 289
Conserving Calcium . . . . . . . . . . . . . . . . . 379
Organics—Are They Worth the Cost? . . . 411
Is Chocolate the Next Health Food? . . . . 421
Do Artifi cial Sweeteners
Promote Weight Loss? . . . . . . . . . . . . . . 439
Cholesterol-Lowering Spreads . . . . . . . . . 477
Athletes Under Pressure . . . . . . . . . . . . . . 714
The Cost of
Bottled Water . . . 198
New Food
Packaging from
Recycled Plastic . . 479
Manure Becomes
Methane Fuel . . . 495
Eco-Friendly Cleaning . . 539
Green Packaging . . . . . . . . . . . . . . . . . . . . 649
Consumer Complaints . . . . . . . . . . . . . . . 652
Where Does the Waste Go? . . . . . . . . . . . . 718
The Solution to
Brewing the
Perfect Cup . . . . . 191
Controlling Tooth
Decay . . . . . . . . . . 231
Fat in Fast-Food
Chicken . . . . . . . . 287
The “Bare Bones” Facts
About Gelatin . . . . . . . . 315
What Causes Light and Dark Meat? . . . . 327
Enzymes Keep Going and Going… . . . . . 341
Produce Stabilizer . . . . . . . . . . . . . . . . . . . 356
The Color Is in the Skin . . . . . . . . . . . . . . . 508
Salmonellae—Who’s the Culprit? . . . . . . 544
What We Don’t Know… . . . . . . . . . . . . . . 548
Two Danger Zones? . . . . . . . . . . . . . . . . . . 553
Sensory Evaluation of Package Flavors . . 647
Emulsifi ers. . . . . . . . . . . . . . . . . . . . . . . . . . 684
Flavor Trends Guide Food Research . . . . 744
Defi ning the Food Industry . . . . . . . . . . . 762
Organic Farming . . . . . . . . . . . . . . . . . . . . 764
The Importance of Quality Control . . . . . 769