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Author : Deborah Lupton
Publisher : Routledge
Release Date : 2013
ISBN 10 : 0415524431
Pages : 123 pages

In contemporary western societies the fat body has become a focus of stigmatizing discourses and practices aimed at disciplining, regulating and containing it. Despite the fact that in many western countries fat bodies outnumber those that are thin, fat people are still socially marginalized and treated with derision and even repulsion. Medical and public health experts insist that an 'obesity epidemic' exists and that fatness is a pathological condition which should be prevented and controlled. Fat is a book about why the fat body has become so reviled and viewed as diseased, the target of such intense discussion and debate about ways to reduce its size down to socially and medically acceptable dimensions. It is also about the lived experience of fat embodiment: how does it feel to be fat in a fat-phobic society? Deborah Lupton explores fat as a cultural artefact: a bodily substance or body shape that is given meaning by complex and shifting systems of ideas, practices, emotions, material objects and interpersonal relationships. Fat reviews current scholarship and research into obesity discourse and politics, drawing upon critical perspectives offered in the humanities and social sciences and by fat activism and the size acceptance movement. It will be an engaging introduction for the interested general reader, as well as for students across the humanities and social sciences.

Fat Digestion and Absorption
Author : Armand B. Christophe,Stephanie R. De Vriese,Stephanie DeVriese
Publisher : The American Oil Chemists Society
Release Date : 2000
ISBN 10 : 9781893997127
Pages : 442 pages

Provides researchers, medical personnel, nutrition students, and others with an up-to-date view of several aspects of fat digestion and absorption and describes potential and realized applications. Topics addressed include enzymatic aspects of fat digestion in the gastrointestinal tract; the uptake of fat digestion products in the brush border membrane, the intracellular transport, and incorporation of these substances in glycerolipids and chylomicrons, or their portal transport; methods used to evaluate fat absorption; the effects of the triglyceride structure on fat digestion and absorption; an overview of fat absorption and studies related to malabsorption due to pancreatic and bile acid deficiency states; the effects of simulated household heating on fat absorption; and the reduction of fat uptake, either by feeding unabsorbable food fats or by interference with the digestion process of usual food fats by pharmacological means. Annotation copyrighted by Book News, Inc., Portland, OR

Thickening Fat
Author : May Friedman,Carla Rice,Jen Rinaldi
Publisher : Routledge
Release Date : 2019-08-30
ISBN 10 : 0429017634
Pages : 264 pages

Thickening Fat: Fat Bodies, Intersectionality, and Social Justice seeks to explore the multiple, variable, and embodied experiences of fat oppression and fat activisms. Moving beyond an analysis of fat oppression as singular, this book will aim to unpack the volatility of fat—the mutability of fat embodiments as they correlate with other embodied subjectivities, and the threshold where fat begins to be reviled, celebrated, or amended. In addition, Thickening Fat explores the full range of intersectional and liminal analyses that push beyond the simple addition of two or more subjectivities, looking instead at the complex alchemy of layered and unstable markers of difference and privilege. Cognizant that the concept of intersectionality has been filled out in a plurality of ways, Thickening Fat poses critical questions around how to render analysis of fatness intersectional and to thicken up intersectionality, where intersectionality is attenuated to the shifting and composite and material dimensions to identity, rather than reduced to an “add difference and stir” approach. The chapters in this collection ask what happens when we operationalize intersectionality in fat scholarship and politics, and we position difference at the centre and start of inquiry.

Handbook of Fat Replacers
Author : Sibel Roller,Sylvia A. Jones
Publisher : CRC Press
Release Date : 1996-06-20
ISBN 10 : 9781420048971
Pages : 336 pages

Technology is only beginning to catch up with the public demand for foods that are low in fat and taste good. An extensive number of ingredients are under development for the sole purpose of fat replacement, using a variety of approaches and base materials. The Handbook of Fat Replacers describes in detail, for the first time in a single volume, the science and application of fat replacers in food products, including the multiplicity of technological, legislative, sensory, nutritional, and marketing issues involved. Part I of the Handbook is an overview of fundamental issues, including historical analyses and critical assessments of technological strategies, in the development of low-fat foods and the ingredients used as fat replacers. Part II discusses individual fat replacers and their properties in detail. The compounds are organized by their composition-starch-derived, fiber-based, protein-based, gums, emulsifiers, bulking agents, combination systems comprised of interactive blends, low-calorie fats, and synthetic fat substitutes, are all examined in detail.

The Fat Studies Reader
Author : Esther Rothblum,Sondra Solovay
Publisher : NYU Press
Release Date : 2009-11-01
ISBN 10 : 9780814776407
Pages : 396 pages

Winner of the 2010 Distinguished Publication Award from the Association for Women in Psychology Winner of the 2010 Susan Koppelman Award for the Best Edited Volume in Women’s Studies from the Popular Culture Association We have all seen the segments on television news shows: A fat person walking on the sidewalk, her face out of frame so she can't be identified, as some disconcerting findings about the "obesity epidemic" stalking the nation are read by a disembodied voice. And we have seen the movies—their obvious lack of large leading actors silently speaking volumes. From the government, health industry, diet industry, news media, and popular culture we hear that we should all be focused on our weight. But is this national obsession with weight and thinness good for us? Or is it just another form of prejudice—one with especially dire consequences for many already disenfranchised groups? For decades a growing cadre of scholars has been examining the role of body weight in society, critiquing the underlying assumptions, prejudices, and effects of how people perceive and relate to fatness. This burgeoning movement, known as fat studies, includes scholars from every field, as well as activists, artists, and intellectuals. The Fat Studies Reader is a milestone achievement, bringing together fifty-three diverse voices to explore a wide range of topics related to body weight. From the historical construction of fatness to public health policy, from job discrimination to social class disparities, from chick-lit to airline seats, this collection covers it all. Edited by two leaders in the field, The Fat Studies Reader is an invaluable resource that provides a historical overview of fat studies, an in-depth examination of the movement’s fundamental concerns, and an up-to-date look at its innovative research.

The Fit Or Fat Woman
Author : Covert Bailey,Lea Bishop
Publisher : Houghton Mifflin Harcourt
Release Date : 1989
ISBN 10 : 9780395510100
Pages : 151 pages

Based on women's physiology, metabolism, and special fitness concerns, this guide helps women determine a personally geared fitness and fat control program using up-to-the-moment scientific findings

Fat Attack Plan
Author : Annette B. Natow
Publisher : Jo Ann Heslin
Release Date : 1991-02
ISBN 10 : 9780671734268
Pages : 400 pages

The Surgeon General's 1988 report made it clear; fat is the most important element in our diets for both good health and weight control. Excess fat in your diet makes you overweight and puts you at risk for high cholesterol, coronary heart disease, stroke, cancer and diabetes.

Fat Cat
Author : N.A
Publisher : august house
Release Date : 2001
ISBN 10 : 9780874836165
Pages : 32 pages

A greedy cat grows enormous as he eats everything in sight, including his friends and neighbors who call him fat.

Autologous Fat Transfer
Author : Melvin A. Shiffman
Publisher : Springer Science & Business Media
Release Date : 2009-12-16
ISBN 10 : 9783642004735
Pages : 471 pages

This book covers all aspects of autologous fat transfer including the history of fat transfer, the history of autologous fat survival, a variety of aesthetic and plastic procedures of the face and body, noncosmetic applications of fat transfer, preoperative care, complications, and medical-legal aspects. The contributors are international experts in the field of autologous fat transfer.

Author : Jennifer McLagan
Publisher : Random House Digital, Inc.
Release Date : 2008
ISBN 10 : 1580089356
Pages : 232 pages

Duck fat. Caul fat. Leaf lard. Bacon. Ghee. Suet. Schmaltz. Cracklings. Jennifer McLagan knows and loves cooking fat, and youll remember that you do too once you get a taste of her lusty, food-positive writing and sophisticated comfort-food recipes. Dive into more than 100 sweet and savory recipes using butter, pork fat, poultry fat, beef fat, and lamb fat, including Slow Roasted Pork Belly with Fennel and Rosemary, Risotto Milanese, Duck Rillettes, Bone Marrow Crostini, and Choux Paste Beignets. Scores of sidebars on the cultural, historical, and scientific facets of culinary fats as well as sumptuous food photos throughout make for a plump, juicy, satisfying read for food lovers.

Nutrition and Health Info Sheet: Facts about Fat
Author : N.A
Publisher : UCANR Publications
Release Date :
ISBN 10 : 160107493X
Pages : 329 pages

Low-fat Living Cookbook
Author : Leslie L. Cooper
Publisher : Rodale
Release Date : 1998
ISBN 10 : 9780875964355
Pages : 438 pages

Anyone can lose weight safely with these simple eating strategies and delicious recipes guaranteed to burn fat and increase energy.

Maximum Muscle, Minimum Fat
Author : Ori Hofmekler
Publisher : North Atlantic Books
Release Date : 2008
ISBN 10 : 9781556436895
Pages : 157 pages

"Maximum Muscle Minimum Fat challenges common diet and fitness concepts. Cutting through the confusion of claims, speculations, and pseudo-science often associated with modern diets, fitness, and bodybuilding, the book reveals the true fundamental biological principles of muscle gain and fat loss"--Provided by publisher.

Complementary Fat Grafting
Author : Samuel M. Lam,Mark J. Glasgold,Robert A. Glasgold
Publisher : Lippincott Williams & Wilkins
Release Date : 2007
ISBN 10 : 9780781764247
Pages : 124 pages

This book/DVD set is a thoroughly illustrated "how-to" guide to facial fat transfer, a new facial rejuvenation procedure that allows the surgeon to sculpt the face and restore it to its natural beauty. Fat is harvested from fattier areas of the body through a suction technique and injected into the face with a small cannula. The fat transferred becomes incorporated as living tissue and the results are extremely long lasting. The book guides readers through this procedure with easy-to-follow instructions and more than 200 full-color step-by-step illustrations. Two DVDs accompanying the book contain videos demonstrating the procedure and pitfalls.

How Fat Works
Author : Philip A. Wood
Publisher : Harvard University Press
Release Date : 2006
ISBN 10 : 9780674019478
Pages : 249 pages


Secrets of Fat-free Baking
Author : Sandra L. Woodruff
Publisher : Penguin
Release Date : 1994
ISBN 10 : 9780895296306
Pages : 232 pages

Describes a variety of fat substitutes that can be used in baking, offers tips on reducing fat in baked goods, and shares low-fat recipes

Fat History
Author : Peter N. Stearns
Publisher : NYU Press
Release Date : 2002-09
ISBN 10 : 9780814798249
Pages : 294 pages

Explores the changing images and implications of fat in contemporary Western society.

The Ultimate Fit Or Fat
Author : Covert Bailey
Publisher : Houghton Mifflin Harcourt
Release Date : 2000
ISBN 10 : 9780618002047
Pages : 170 pages

The fitness guru and author shares his "four food groups" of exercise--aerobics, cross-training, wind sprints, and weightlifting--in a new approach to achieving whole-body fitness.

Methods to Access Quality and Stability of Oils and Fat-Containing Foods
Author : Kathleen Warner,Neason Akivah Michael Eskin
Publisher : The American Oil Chemists Society
Release Date : 1995-01-30
ISBN 10 : 9780935315585
Pages : 220 pages

Methods to Assess Quality and Stability of Oils and Fat-Containing Foods is a valuable and unique resource for food scientists and oil chemists, a welcome addition to the libraries of scientists working in product development and quality control.

Advances in Deep-Fat Frying of Foods
Author : Servet Gulum Sumnu,Serpil Sahin
Publisher : CRC Press
Release Date : 2008-12-17
ISBN 10 : 9781420055597
Pages : 321 pages

Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from an international panel of food technology authorities, Advances in Deep-Fat Frying of Foods provides straightforward background on the engineering aspects of deep-fat frying, discusses flavor acquisition during frying, and delineates novel frying technologies employed to make fried foods healthier. With the aid of numerous tables and illustrations, this concise reference examines changes in fried products both at the macroscopic and microscopic levels. It reviews heat and mass transfer and variations found in the physical properties of food during frying. The book discusses information about the rheological properties of batters and the effects of batters on product quality in addition to alternative techniques such as microwave and vacuum frying used to improve the nutritional aspects of fried foods. The text also covers the formation of acrylamide – a potential carcinogen formed during frying – collects existing literature on this newly discovered health risk, and considers how to reduce it. As long as they are in demand, food processors will continue to produce fried foods. Advances in Deep-Fat Frying of Foods demonstrates how to keep up with demand while ideally making fried foods healthier, tastier, and economically more viable.