Warshaw H S, Powers M A
Diabetes Educ. 1993 Sep-Oct;19(5):419-30. doi: 10.1177/014572179301900509.
This article reviews the three categories of fat replacers and characteristics of the individual products. Most importantly, this update provides strategies for staying abreast of current and future foods, and stimulates considerations for diabetes educators when advising clients about fat-modified foods. Creative techniques and tools also are presented for educating clients about these foods.
本文回顾了脂肪替代品的三类及其各自产品的特点。最重要的是，本次更新提供了紧跟当前和未来食品发展的策略，并在糖尿病教育工作者为客户提供有关脂肪改良食品的建议时引发思考。还介绍了用于向客户宣传这些食品的创新技巧和工具。
