r on some mustard instead of mayonnaise? Rolls asks. "You can reduce the energy density of foods and still produce foods that people will enjoy," she insists.
She points to several less energy dense "success stories" including reduced calorie, reduced fat luncheon meats, yogurt and salad dressings as proof that tasty, low-energy dense foods are possible and profitable.
Putting energy density on the nutrition facts labels would make it easier for consumers to compare, and select foods that reduce calorie intake but still provide satisfaction.
"I want to see restaurateurs and food manufacturers putting effort into producing more tasty, lower calorie foods that don't cost more," she adds. "People will spontaneously reduce their calorie intake if you reduce energy density and keep the foods tasty because they eat roughly the same weight or volume of food each day."
Rolls laments the introduction by the food industry of "supersized" portions which her research and that of others has shown encourage both adults and children to eat more than they should.
"We're in the middle of an epidemic of people eating too many calories. Portion control in our overfed society is an important health consideration," she says, "It's not hard to think about healthier options for consumers. It's not always fat and sugar and salt that sells food," she says.
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Contact: Barbara Hale
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