Healthy food : perspectives, availability and consumption / Anthony E. Walton, editor.

Includes bibliographies and index.

Chapter 1. What We Know so Far about Orthorexia Nervosa: A Review -- (Marton Kiss-Leizer and Adrien Rigo, PhD, Department of Clinical Psychology, Semmelweis University, Budapest, Hungary, and others) -- Chapter 2. How Healthy Foods and Early Feeding Practices Can Be Effective in Primordial Prevention of Non-Communicable Diseases -- (Motahar Heidari-Beni and Roya Kelishadi, Assistant Professor of Nutrition, Department of Nutrition, Child Growth and Development Research Center, Research Institute for Primordial Prevention of Non-Communicable Disease, Isfahan University of Medical Sciences, Isfahan, Iran, and others) -- Chapter 3. Functional Ingredients and Food Neophobia Towards Healthy Meat Products Enriched with Agroindustrial Coproducts Flours -- (Nallely Saucedo-Briviesca, Alfonso Totosaus and M. Lourdes Pérez-Chabela, Biotechnology Department, Universidad Autonoma Metropolitana Iztapalapa, Mexico City, México, and others) -- Chapter 4. Candelilla Wax as Oil Restructuring Agent as Fat Replacer to Formulate Healthy Cooked Sausages -- (Alfonso Totosaus, Aislinn N. Botello-Pérez, D. Aurora Hernández Domínguez, Octavio Toledo and B. Mariel Ferrer-González, Food Science Lab and Pilot Plant, Ecatepec de Morelos, Estado de Mexico, Mexico) -- Chapter 5. Bibliography -- Chapter 6. Related Nova Publications

"Healthy Food: Perspectives, Availability and Consumption first explores the pathological form of healthy eating, orthorexia nervosa. Although orthorexia nervosa cannot be found in the Diagnostic and Statistical Manual of the American Psychiatric Association, important findings suggest that orthorexia nervosa should receive wider scientific and public attention. Additionally, the current literature regarding the effects of healthy foods and early feeding practices in childhood is explored in the context of the primordial prevention of non-communicable diseases and their risk factors. This compilation also examines carrot bagasse flour and banana peel flour for their potential to be employed as functional ingredients to improve the texture, color, and flavor of raw meat products, as chorizo, or cooked meat products, as sausages. Candelilla wax oleogel is investigated for its potential to replace pork back fat lard in cooked sausages, specifically focusing on its textural profile, moisture, color, and sensory acceptance. Results indicate that candelilla wax oleogel can be employed as a fat replacement, improving the health profile of certain meat products"--

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