Biomaterial Database

Fad diets and obesity--Part III: a rapid review of some of the more popular low-carbohydrate diets. 2004

Mark A Moyad

University of Michigan Medical Center, Department of Urology, Ann Arbor, MI, USA.

Low-carbohydrate books continue to be some of the biggest selling publications in the United States. However, what are the similarities and differences between some of the most popular books? This overview of what some of these books advocate or discourage is important to better facilitate the discussion between the health professional and the patient interested in some of these methods. Regardless of the low-carbohydrate diet discussed with patients and whether or not health professionals agree or disagree with this approach, it is imperative that health professionals at least learn the basics of some of the more popular diets to facilitate better communication between the practitioner and patient.

UI	MeSH Term	Description	Entries
D008612	Menu Planning	A food service control process involving scheduling of meals in advance.	Planning, Menu
D009765	Obesity	A status with BODY WEIGHT that is grossly above the recommended standards, usually due to accumulation of excess FATS in the body. The standards may vary with age, sex, genetic or cultural background. In the BODY MASS INDEX, a BMI greater than 30.0 kg/m2 is considered obese, and a BMI greater than 40.0 kg/m2 is considered morbidly obese (MORBID OBESITY).
D004033	Diet Fads	Diets which become fashionable, but which are not necessarily nutritious.(Lehninger 1982, page 484)	Food Fads,Diet Fad,Fad, Diet,Fad, Food,Fads, Diet,Fads, Food,Food Fad
D004040	Dietary Carbohydrates	Carbohydrates present in food comprising digestible sugars and starches and indigestible cellulose and other dietary fibers. The former are the major source of energy. The sugars are in beet and cane sugar, fruits, honey, sweet corn, corn syrup, milk and milk products, etc.; the starches are in cereal grains, legumes (FABACEAE), tubers, etc. (From Claudio & Lagua, Nutrition and Diet Therapy Dictionary, 3d ed, p32, p277)	Carbohydrates, Dietary,Carbohydrate, Dietary,Dietary Carbohydrate
D006801	Humans	Members of the species Homo sapiens.	Homo sapiens,Man (Taxonomy),Human,Man, Modern,Modern Man
D038321	Glycemic Index	A numerical system of measuring the rate of BLOOD GLUCOSE generation from a particular food item as compared to a reference item, such as glucose	Glycemic Index Number,Glycemic Index Numbers,Glycemic Indices