ABSTRACT
Weight reduction is accomplished by reducing energy intake below energy expenditure [1]. Limiting food consumption, or dieting, is often associated with hunger, restricting preferred foods, eventual diet failure, guilt, and weight regain. In most people, the pleasure of eating satisfying amounts of favorite foods is much more attractive than the deprivation and denial required to adhere to a diet. While there are many factors that contribute to the quantity of food consumed, the weight and volume of food ingested are important short-term signals. On a day-to-day basis, most individuals eat a fairly consistent weight of food regardless of the energy content [2]. This chapter explores existing methods and emerging technologies that the food industry uses to reduce calories in a given amount of food and how these reduced calorie products contribute to weight management. Throughout the chapter, the term calories represents 1 kcal or 4.18 kJ.
