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Clinical evidence shows that combining advice to increase fruit and vegetable consumption with caloric restriction is an effective strategy for weight management. The purpose of this review is to evaluate epidemiologic evidence to determine whether it supports an association between fruit and/or vegetable consumption and body weight. Few studies have been designed to specifically address this issue, and those that are available vary in methodology and offer inconsistent results. We make recommendations on how to strengthen future studies so that the influence of fruit and vegetable consumption on body weight in free-living individuals is better understood. Key words: energy density, energy intake, obesity, weight management, fruit, vegetables

Given the recent surge in obesity, effective dietary strategies for weight management are required. Because fruits and vegetables are high in water and fiber, incorporating them in the diet can reduce energy density, promote satiety, and decrease energy intake. Although few interventions have specifically addressed fruit and vegetable consumption, evidence suggests that coupling advice to increase intake of these foods with advice to decrease energy intake is a particularly effective strategy for weight management. This approach may facilitate weight loss because it emphasizes positive messages rather than negative, restrictive messages. Key words: satiety, energy density, energy intake, obesity, weight loss

The effects of fat-modified foods or low-fat diets will only have a slight effect on obesity. Fat replacement or reductions are only one part of a broader scheme that must involve lifestyle modification. Consumers who use fat-modified foods consistently over many years may witness a impact toward recommended dietary goals.

Excessive intake of dietary fat is associated with a number of nutrition-related disorders, including obesity, heart disease, and cancer. The over-consumption of fat may be related to its palatability, high energy density, or physiological effects. This article reviews possible reasons why fat intake is high, examines the relationship between diet composition and body weight, and explores potential fat reduction strategies. It is concluded that low-fat or fat-free products could be useful in reducing the percentage of calories derived from fat, although this assertion needs to be further tested in controlled laboratory experiments and validated on a population basis.

Anorexia in old adults increases their vulnerability to nutrition-related sickness. Decrease in body weight occurs in people aged 65 to 70 years when their food intake is not compatible with the energy requirements. Anorexia is caused by poverty, lack of socialization at food consuming sessions, inaccessibility to food materials and social factors. The quality of food also can produce anorexia. The sensory impairments which occur due to aging may be enhanced by anorexia.