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REFERENCES

Advance Data From Vital and Health Statistics, No 255. Hyattsville, MD: National Center for Health Statistics. 1994.

Bennett, C.J., "Formulating Low-Fat Foods with Good Taste." Cereal Foods World. June: 429-32, 1992.

Borrud, L. G., Tippett, K. S. and Mickle, S. J., "Food Sources of Fat in USDA’s Continuing Survey of Food Intakes by Individuals 1989-91." U.S. Department of Agriculture, Agricultural Research Service. Presented at American Public Health Association 122nd Annual Meeting, November 3, 1994.

"Easy Food Tips for Heart-Healthy Eating." American Heart Association brochure. 1994.

Glueck, Charles J., et al, "Dietary Fat Substitutes." Nutrition Research. Vol. 14:10, 1605-1619, 1994.

LaBarge, Robert G., "Other Low Calorie Ingredients: Fat and Oil Substitutes." In Alternative Sweeteners (second edition), Lyn O'Brien Nabors and Robert C. Gelardi (eds.), Marcel Dekker, Inc. New York, 1991.

Light Products Survey, Booth Research Services, Inc. For the Calorie Control Council, Atlanta, GA (unpublished), 1995, 1998, 2000.

McDowell, M. A., Briefel R. R., et al. Energy and Macronutrient Intakes of Persons Ages 2 Months and Over in the United States: Third National Health and Nutrition Examination Survey, Phase 1, 1988-91. Advance Data From Vital and Health Statistics; No 255. Hyattsville, Maryland: National Center for Health Statistics. 1994.

New Product News/GNPD Staff. "A Strong Prelude." Prepared Foods. April 2000.

O’Donnell, Claudia D. "Starter Formulas and Low-Fat Foods: A Winning Combination - The 1995 Prepared Foods Guide to Fat Substitution." Prepared Foods. December: 23-39, 1994.

"Position of The American Dietetic Association: Fat Replacements." Journal of The American Dietetic Association, Vol. 91:10, 1991.

"Position of The American Dietetic Association: Fat Replacers." Journal of The American Dietetic Association, Vol. 98:4, 1998.

Przybyla, Ann E., "Formulating Healthy Foods." Food Engineering. Vol. 62:2, 49-59, February 1990.

Stehlin, Dori, "A Little ‘Lite’ Reading." FDA Consumer. May 1993.

U.S. Department of Agriculture, U.S. Department of Health and Human Services. "Nutrition and Your Health: Dietary Guidelines for Americans,"  Fifth edition, Home and Garden Bulletin No 232, 1990.

U.S. Department of Health and Human Services, Public Health Service. "The Surgeon General's Report on Nutrition and Health." DHHS Publication No. 88-50211, 1988.

Ward, Florian and Andon, Stephen, "The Use of Gums in Bakery Foods." AIB Technical Bulletin, Vol XV:4, April, 1993.

Whitney, E. N., Cataldo, C. B. and Rogers, S.E., Understanding Normal and Clinical Nutrition, Second Edition. West Publishing Co., St. Paul, MN, 1987.

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