The requirements of good quality and appetizing fast food increases continuously as a consequence of a community where food is always available. The crispiness of French fries is an issue that must be considered in this context, since it tends to decrease and give the fries a soft surface not appreciated by the consumer. To prolong the crispiness, the fries can be coated by a batter, a mix of starches. The batters used often consists of modified starches, e.g. cross-linked, acetylated and dextrinizated to increase and prolong crispiness, flour to stabilize the batter and sodium bicarbonate to make the batter ?rise?.The cross-linked starch keeps the granules in a swelled state and prevents them from breaking when exposed to heat or processing: therefore, it delays the gelatinization and decreases the stickiness of the batter.

This study has focused on obesity prevention efforts in schools in the United States of America. The study was conducted in two states, Oklahoma and New Hampshire. In New Hampshire, the study was focused on more minor efforts which were the "CSHP", HEAL, Early Sprout, FIT, AFHY, 5210, and Kids CATCH Club. In Oklahoma, the focus on the study was on the program It's All About Kids.Method: Unstructured interviews and observation, analysis from an national policy document. A total of seventeen interviews conducted, seven of them in New Hampshire and ten in Oklahoma.

Syfte; Syftet var att undersöka BMI, snabbmatskonsumtion, läskintag och medieanvändande hos ungdomar i klass 9 samt se om samband fanns mellan snabbmatskonsumtion och medieanvändande. Metod; Studien var en delstudie av projektet "Mat och Hälsa 2007". Via en kvantitativ metod har 359 ungdomar i klass 9 (182 pojkar, 177 flickor) på 10 slumpmässigt utvalda skolor i ett län i Mellansverige svarat på frågor via frågeformulär. Resultat; Pojkarnas BMI var i genomsnitt 21 och för flickorna 20.4 och majoriteten av ungdomarna var normalviktiga. Drygt en tredjedel av ungdomarna åt snabbmat och pommes frites mer än två till tre gånger i månaden.