Cooking for your waistline
1983
Abstract: Four culinary workshops that demonstrate weight reduction principles are outlined in these materials from the Consulting Nutritionists of Central Illinois, Inc. Workshop topics include 1) slimming with soups and salads, 2) enchanting entrees, 3) the slim and sensuous vegetarian, and 4) the perfect dessert. Background information is presented on 1) workshop topics, objectives, and goals for participants, 2) general principles of weight loss, and 3) ways to make dieting interesting when preparing and eating meals. The importance of maintaining blood glucose levels during weight reduction and the high-protein diet myth are discussed. Recipes provided for class preparation are complete with nutrition information on the calorie, protein, carbohydrate, fat, and cholesterol content per serving.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by National Agricultural Library