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This chapter cover the reasons why nutrition has become more important for confectionery manufacturers. In particular the increase in obesity and type 2 diabetes are discussed. Definitions of obesity are considered. The different components of food are described along with their functions in sufficient detail to produce a nutrition statement. Various reducing diets are considered and their relation to confectionery products. No dietary recommendations are given but available dietary advice is reviewed. Special dietary requirements of medical, ethical and religious bases and their effect on confectionery are considered.

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