Fat Substitutes

Since the late 1980s, fat-free and reduced-fat foods have become widely available. While not all new products survive the competitive marketplace, thousands of new reduced-fat and fat-free products have been introduced each year since 1990.

In part, these new reduced-fat food products are the result of consumer demand. But they are also a response to public health concerns and…

Exchange System

Prior to the development of exchange lists in 1950, meal planning for persons in the United States with diabetes  was chaotic, with no agreement among the major organizations involved with diabetes and nutrition. To solve this problem, the concept of “exchange,” or “substitution,” of similar foods was developed by the American Dietetic Association, the American Diabetes Association, and…