The low sodium, sugar, fat cookbook
1984
Baskin, Rosemary M.
Abstract: Recipes that are lower in sodium, sugar, and fat than their traditional counterparts and guidelines that were used to modify them are presented in this guide to preparing foods with less sodium, sugar, and fat. Health problems associated with excess dietary sodium, sugar, and fat are briefly reviewed. Recommended steps to reduce sodium intake include 1) becoming aware of the sources of sodium in the diet and the sodium content of commonly used foods, 2) replacing salt added during cooking and at the table with low-sodium seasongings, and 3) modifying recipe ingredients and preparation methods to produce a final product that is lower in sodium. Sample menus showing the sodium content of individual foods and low-sodium substitutions are presented. Recipes are included for appetizers, soups, salads and dressings, vegetables, main dishes, breads, and desserts. Each recipe includes a nutritional analysis of the calories, carbohydrates, protein fat, sodium, and cholestrol per serving and the number and type of food exchanges provided by one serving. Suggestions are given for eating away from home and for modifying favorite recipes to reduce sugar, sodium, and fat. A list of commonly used herbs and species is included along with information about their origin and suggestions for their use with different foods. Tables show the sodium, fat, and calorie content of average portions of selected foods. (aje).
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