Making Bag Lunches, Snacks, & Desserts: Using the Dietary Guidelines
U.S. Department of Agriculture, Human Nutrition Information Service - Desserts - 31 pages
Focuses on creating nutritious lunches, snacks, and desserts following the dietary guidelines. Includes recipes.
What people are saying - Write a review
We haven't found any reviews in the usual places.
balance variety and moderation in
Putting Variety Into Brown Bag Lunches
Choosing the Best for the Rest of Lunch
Other editions - View all
apple Approximate amount apricots banana bay leaf beef beverages cake carrot celery cereal chicken Cholesterol Cholesterol 0 Total chopped contain less cookies cubes cup Baking powder cup skim milk cupcakes dietary fiber drained fat 6 grams fat and sodium fatty acids Trace flavor fluid ounces FOOD Calories Fat fresh fruit frozen fruit juice graham cracker grams Saturated fatty grams Sodium Ground cinnamon ice cream juice-packed kidney beans lean meat less fat less sodium less sugar lettuce lower in fat lowfat milk margarine mayonnaise-type salad dressing milligrams Saturated fatty milligrams Total fat minutes muffin nutrients orange peanut butter pineapple plain lowfat yogurt popcorn poultry Preheat oven quick breads raisins raw vegetables recipe refrigerator roasted salad dressing sandwich Saturated fatty acids sauce sherbet shredded slices snacks and desserts soup Stir swiss cheese tablespoon teaspoon teaspoon Ground teaspoon Salt tomato tuna unsalted Vanilla vitamins Vz cup Whole-wheat flour xh cup zucchini