Skim the Fat: A Practical & Up-to-Date Food Guide

Front Cover
The Definitive Book on Reducing Fat From the Experts The Country Turns to for Nutrition Advice. The American Dietetic Association, the largest and most prestigious organization of food and nutrition professionals in the world, has created the definitive guide for lowering fat in everything we eat--without sacrificing the taste--and maintaining a healthy lifestyle. By decreasing your fat intake to 30 percent of calories or less, you can dramatically reduce not only your waistline, but also your chances of heart disease, hypertension, stroke, cancer and other lifestyle related illnesses. This book will show you how. Skim the Fat dispels common myths and misconceptions about fat and cholesterol and offers up-to-date and valuable information, including:
* Guidelines for balancing food choices
* Why fat is a necessary nutrient
* Specific guidelines about how much and what type of fat to eat
* How to become a supermarket fat sleuth
* How to choose low-fat restaurant, ethnic, and fast foods
Complete with a toll-free hotline number for answers to your nutrition questions, this clear and practical guide also offers simple and innovative low-fat cooking techniques, a fat IQ quiz, lean and luscious recipes, and tips for recipe makeovers. "Skim the Fat is the perfect 'how-to' guide for people who want to reduce fat without reducing taste. Useful tips, helpful hints and reliable information about the role of diet in overall health make this an important book for everyone concerned about their nutrition. Buy this book and let the food and nutrition experts help you cut the fat, not the fun! " --Doris Derelian, President, The American Dietetic Association

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Contents

Chapter
9
What You Need to Know About Fat and Disease
19
How Does Dietary Fat Influence Risk for Disease?
35
Fat Fighting Made Simple 07
67
Chapter 8
89
Multicultural Dining
101
Chapter 10
115
Chapter 11
127
Recipes for Cooking With Lehi Fat
149
Meatless Main Dishes
165
Breads
187
Desserts
195
Index
215
Copyright

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