title: Ingredients that replace fat: their role in today's foods and challenges in educating people with diabetes.
abstract: 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.
authors.forename: H S
authors.initials: HS
authors.lastname: Warshaw
authors.forename: M A
authors.initials: MA
authors.lastname: Powers
mesh_terms: D015190:Blood Glucose Self-Monitoring; D003920:Diabetes Mellitus / Q000178:diet therapy* / Q000534:rehabilitation; D004041:Dietary Fats; D006801:Humans; D008612:Menu Planning; D052756:Nutritional Sciences / Q000193:education*; D010353:Patient Education as Topic
chemical_list: D004041:Dietary Fats