Autor/Autorin: Burns Amy
Dr Amy Burns is a Lecturer at The University of Ulster. She conducted her doctoral research in the School of Biomedical Sciences at Ulster. Appointed to her academic post in 2001 she has since specialised in Consumer Issues, Nutrition and Food Product Development, publishing widely in peer-reviewed journals in these areas.
There have over the past two decades been numerous attempts to arrive at a chemical formula which reduces, without detrimental effects, the desire in human beings to consume more food than their bodies require. It goes without saying that obesity, with related consequences of life threatening illnesses, is one of the most serious crises faced within the developed world. This book, Controlling Appetite, describes a series of experiments conducted by its author, Dr Amy Burns. The studies investigate the effects of a test yoghurt containing a novel fat emulsion (Olibra™) on satiety and short-to-medium term food intake and compares this with the results of identical experiments in which volunteers consumed a control yoghurt. The effects upon their appetite and levels of satiety differed significantly, indicating a potential breakthrough in the effective use of natural ingredients in diet regimes.
There have over the past two decades been numerous attempts to arrive at a chemical formula which reduces, without detrimental effects, the desire in human beings to consume more food than their bodies require. It goes without saying that obesity, with related consequences of life threatening illnesses, is one of the most serious crises faced within the developed world. This book, Controlling Appetite, describes a series of experiments conducted by its author, Dr Amy Burns. The studies investigate the effects of a test yoghurt containing a novel fat emulsion (Olibra ) on satiety and short-to-medium term food intake and compares this with the results of identical experiments in which volunteers consumed a control yoghurt. The effects upon their appetite and levels of satiety differed significantly, indicating a potential breakthrough in the effective use of natural ingredients in diet regimes.
Dr Amy Burns is a Lecturer at The University of Ulster. She conducted her doctoral research in the School of Biomedical Sciences at Ulster. Appointed to her academic post in 2001 she has since specialised in Consumer Issues, Nutrition and Food Product Development, publishing widely in peer-reviewed journals in these areas.
Über den Autor
Dr Amy Burns is a Lecturer at The University of Ulster. She conducted her doctoral research in the School of Biomedical Sciences at Ulster. Appointed to her academic post in 2001 she has since specialised in Consumer Issues, Nutrition and Food Product Development, publishing widely in peer-reviewed journals in these areas.
Klappentext
There have over the past two decades been numerous attempts to arrive at a chemical formula which reduces, without detrimental effects, the desire in human beings to consume more food than their bodies require. It goes without saying that obesity, with related consequences of life threatening illnesses, is one of the most serious crises faced within the developed world. This book, Controlling Appetite, describes a series of experiments conducted by its author, Dr Amy Burns. The studies investigate the effects of a test yoghurt containing a novel fat emulsion (Olibrä) on satiety and short-to-medium term food intake and compares this with the results of identical experiments in which volunteers consumed a control yoghurt. The effects upon their appetite and levels of satiety differed significantly, indicating a potential breakthrough in the effective use of natural ingredients in diet regimes.
