ABSTRACT
It is well known that obesity is a major health problem, with approximately 66% of adults in the United States considered overweight and more than 1 billion overweight adults worldwide (Ogden et al., 2006) (World Health Organization). In addition to the impact on the joints and bones caused by increased body mass, obesity can also lead to heart disease, hypertension, diabetes, and stroke (Wong and Marwick, 2007). Given the severity and consequences of these conditions, it is not surprising that there is a large body of research exploring factors that contribute to the development of obesity, including diet and, more speci cally, the proportion of certain foods in the diet.
