Development of Low-Fat Fried Fish using Protein-based Edible Coating

Development of Low-Fat Fried Fish Using Protein-based Edible Coating Student’s Name Institution Affiliation CHAPTER 1 Introduction Background Obesity is a preventable chronic disease defined by the characteristic accumulation of excessive adipose tissue within the body CITATION Hub00 l 1033 (Hubbard, 2000). Obesity is expressed in body mass index (BMI), an index used to quantify body weight according to height, of thirty or more resulting from an excessively higher calorie consumption than the body can burn. According to the National Center for Health Statistics (2017), the prevalence of obesity and overweight has continually increased over the past two decades with the non-Hispanic Black female demographic having the highest rates of obesity (56.5%). Flegal, Carroll, and Kit, (2012) observe that age-adjusted obesity was prevalent among approximately 58.5% of African American women and 38.8% of the African American male population. Obesity prevalence is also higher among women than men in the African American (54.8%) and the Hispanic (50.6%) demographic compared to the non-Hispanic white (38.0%) and the Asian American (14.8%) population CITATION Hal17 l 1033 (Hales, Carroll, Fryar, & Ogden, 2017). The Slave Era is believed to have contributed significantly to the current dietary patterns among African Americans CITATION Hor18 l 1033 (Horton, 2018). The food that they consumed during the slave era consisted mostly of chicken, meat, pork feet and pig intestines, which was spare food from their slave owners.…

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