In contemporary western societies the fat body has become a focus of stigmatizing discourses and practices aimed at disciplining, regulating and containing it. Despite the fact that in many western countries fat bodies outnumber those that are thin, fat people are still socially marginalized and treated with derision and even repulsion. Medical and public health experts insist that an 'obesity epidemic' exists and that fatness is a pathological condition which should be prevented and controlled. Fat is a book about why the fat body has become so reviled and viewed as diseased, the target of such intense discussion and debate about ways to reduce its size down to socially and medically acceptable dimensions. It is also about the lived experience of fat embodiment: how does it feel to be fat in a fat-phobic society? Deborah Lupton explores fat as a cultural artefact: a bodily substance or body shape that is given meaning by complex and shifting systems of ideas, practices, emotions, material objects and interpersonal relationships. Fat reviews current scholarship and research into obesity discourse and politics, drawing upon critical perspectives offered in the humanities and social sciences and by fat activism and the size acceptance movement. It will be an engaging introduction for the interested general reader, as well as for students across the humanities and social sciences.
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Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages explores salt, sugar, fat and the current scientific findings that link them to diseases. The sensory techniques that can be used for developing consumer appealing nutritional optimized products are also discussed, as are other aspects of shelf life and physicochemical analysis, consumer awareness of the negative nutritional impact of these ingredients, and taxes and other factors that are drivers for nutritional optimization. This book is ideal for undergraduate and postgraduate students and academics, food scientists, food and nutrition researchers, and those in the food and beverage industries. Provides a clear outline of current legislation on global ingredient taxes Demonstrates effective protocols, sensory, multivariate and physico-chemical for salt, fat and sugar reduction Outlines reduction protocols, with and without the use of replacer ingredients for salt, fat and sugar reduction Illustrates the full process chain, consumer to packaging, and the effects of reformulation by reduction of ingredients
Part memoir, part social critique, What We Don't Talk about When We Talk about Fat calls for civil rights movements and identity politics to be inclusive of plus-sized people's experiences. As the author argues, "I did not come to body positivity for self-esteem. I came to it for social justice." By sharing her experiences as well as those of other fat people, she illuminates that to be fat in our society is to be seen as an undeniable failure, unlovable, unforgivable, and morally condemnable. It is to be denied doctors' services, to be mocked on airplanes, to be the punch line of jokes, to be a regulated health risk, to be "fatcalled," to be made more visible and invisible at the same time. To be fat is to be denied humanity. What We Don't Talk About When We Talk About Fat is a primer on the cultural attitudes and social systems that led to people being denied basic needs because they are fat. Studies show that roughly 85% of managers say they wouldn't consider hiring a fat woman; fat survivors of sexual assault are less likely to be believed and less likely than their thin counterparts to report various crimes; 27% of very fat women and 13% of very fat men attempt suicide; over 50% of doctors describe their fat patients as "awkward, unattractive, ugly and noncompliant"; and in 49 states, it's legal--even routine--to deny employment because of their size. Readers will come away with a better understanding that fat activism isn't about self-discovery or feeling good in your own skin, it's about not being denied civil rights.
Corpulency i e fat or embonpoint in excess Letters to the Medical Times and Gazette by A W Moore explaining briefly his newly discovered diet system to reduce the weight and benefit the health
- Author : Alfred William MOORE
- Publisher : Unknown
- Release Date : 1856
- Genre : Uncategorized
- Pages : 231
- ISBN : BL:A0022317989
- Author : Liana Yuhnke
- Publisher : Dog Ear Publishing
- Release Date : 2009-02
- Genre : Health & Fitness
- Pages : 80
- ISBN : 9781598588224
The incredible transformation begins with strong desire to change! My name is Liana Yuhnke. I am from upstate New York and I was born in Russia in 1970. After high school, I went to medical school to study human anatomy and the causes of disease. Since my earliest memories I was always 'chubby' and an overweight person. At age 26 my desire to get rid of unwanted fat became my ultimate goal. Today I weigh 100 pounds less and look 10 years younger - all thanks to the SP diet! With my STUFFED PEPPER DIET RECIPES the process of losing fat is very effective and rewarding! The SP diet recipes will help you feel fabulous and look gorgeous! Discover for yourself the power of the Sweet Pepper Diet Recipe book You will learn how to create your own diet dishes that will burn your fat away! You can eat as much as 3, 4 or even 5 times a day and still lose unwanted fat. The SP recipes are delicious, simple and easy to prepare. In about 10 minutes you can enjoy a fresh, healthy, delicious meal. With the Sweet Pepper Diet you will have instant potion control. Learn how to avoid emotion eating with "Mirror exercises." After only 5 days following SP diet my watch bracelet start falling off my wrist and my clothes was losing up. What most surprised me were the compliment from my neighbor that I was looking noticeably younger and leaner! And it was only the end of my third day of dieting! Inside this book you will learn how to create your own diet dishes what will burn your fat away! The full-color pictures for each meal will give you great ideas how to create a "mouthwatering" dish presentation. With this book you don't have to spend a lot of time on reading. Inside you will find simple explanations and directions with each weight loss recipe. www.waytofit.net"
Presents a week-by-week approach to cutting fat by making gradual, lasting changes for snacks, meals, cooking techniques, and eating out.
Journal of the Bath and West of England Society for the Encouragement of Agriculture Arts Manufactures and Commerce
- Author : Bath and West and Southern Counties Society
- Publisher : Unknown
- Release Date : 1863
- Genre : Agriculture
- Pages : 231
- ISBN : UIUC:30112110333330
Presents the State-of-the-Art in Fat Taste Transduction A bite of cheese, a few potato chips, a delectable piece of bacon – a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the sensory appeal of foods rich in fat. This well-researched text uses a multidisciplinary approach to shed new light on critical concerns related to dietary fat and obesity. Outlines Compelling Evidence for an Oral Fat Detection System Reflecting 15 years of psychophysical, behavioral, electrophysiological, and molecular studies, this book makes a well-supported case for an oral fat detection system. It explains how gustatory, textural, and olfactory information contribute to fat detection using carefully designed behavioral paradigms. The book also provides a detailed account of the brain regions that process the signals elicited by a fat stimulus, including flavor, aroma, and texture. This readily accessible work also discusses: The importance of dietary fats for living organisms Factors contributing to fat preference, including palatability Brain mechanisms associated with appetitive and hedonic experiences connected with food consumption Potential therapeutic targets for fat intake control Genetic components of human fat preference Neurological disorders and essential fatty acids Providing a comprehensive review of the literature from the leading scientists in the field, this volume delivers a holistic view of how the palatability and orosensory properties of dietary fat impact food intake and ultimately health. Fat Detection represents a new frontier in the study of food perception, food intake, and related health consequences.
Provides researchers, medical personnel, nutrition students, and others with an up-to-date view of several aspects of fat digestion and absorption and describes potential and realized applications. Topics addressed include enzymatic aspects of fat digestion in the gastrointestinal tract; the uptake of fat digestion products in the brush border membrane, the intracellular transport, and incorporation of these substances in glycerolipids and chylomicrons, or their portal transport; methods used to evaluate fat absorption; the effects of the triglyceride structure on fat digestion and absorption; an overview of fat absorption and studies related to malabsorption due to pancreatic and bile acid deficiency states; the effects of simulated household heating on fat absorption; and the reduction of fat uptake, either by feeding unabsorbable food fats or by interference with the digestion process of usual food fats by pharmacological means. Annotation copyrighted by Book News, Inc., Portland, OR
"The Belly Fat Cure" has been utilized by over 3 million of Jorge's online subscribers and has helped many who thought they were beyond help achieve long lasting success in weight loss. Its unique system moves beyond intensive diets to a full, but easy, lifestyle change with an emphasis on eating the right combination of carbohydrates and sugars.
Technology is only beginning to catch up with the public demand for foods that are low in fat and taste good. An extensive number of ingredients are under development for the sole purpose of fat replacement, using a variety of approaches and base materials. The Handbook of Fat Replacers describes in detail, for the first time in a single volume, the science and application of fat replacers in food products, including the multiplicity of technological, legislative, sensory, nutritional, and marketing issues involved. Part I of the Handbook is an overview of fundamental issues, including historical analyses and critical assessments of technological strategies, in the development of low-fat foods and the ingredients used as fat replacers. Part II discusses individual fat replacers and their properties in detail. The compounds are organized by their composition-starch-derived, fiber-based, protein-based, gums, emulsifiers, bulking agents, combination systems comprised of interactive blends, low-calorie fats, and synthetic fat substitutes, are all examined in detail.
Winner of the 2010 Distinguished Publication Award from the Association for Women in Psychology Winner of the 2010 Susan Koppelman Award for the Best Edited Volume in Women’s Studies from the Popular Culture Association We have all seen the segments on television news shows: A fat person walking on the sidewalk, her face out of frame so she can't be identified, as some disconcerting findings about the "obesity epidemic" stalking the nation are read by a disembodied voice. And we have seen the movies—their obvious lack of large leading actors silently speaking volumes. From the government, health industry, diet industry, news media, and popular culture we hear that we should all be focused on our weight. But is this national obsession with weight and thinness good for us? Or is it just another form of prejudice—one with especially dire consequences for many already disenfranchised groups? For decades a growing cadre of scholars has been examining the role of body weight in society, critiquing the underlying assumptions, prejudices, and effects of how people perceive and relate to fatness. This burgeoning movement, known as fat studies, includes scholars from every field, as well as activists, artists, and intellectuals. The Fat Studies Reader is a milestone achievement, bringing together fifty-three diverse voices to explore a wide range of topics related to body weight. From the historical construction of fatness to public health policy, from job discrimination to social class disparities, from chick-lit to airline seats, this collection covers it all. Edited by two leaders in the field, The Fat Studies Reader is an invaluable resource that provides a historical overview of fat studies, an in-depth examination of the movement’s fundamental concerns, and an up-to-date look at its innovative research.
- Author : Thelma Sneed
- Publisher : Unknown
- Release Date : 1949
- Genre : Fat
- Pages : 64
- ISBN : MINN:31951001986683I