The Enlightened gourmet
1984
Cotton, Ann C. | Gaillard, Henrietta F. | Willis, Jo Anne J.
Abstract: The nutrient content of foods as well as their taste and visual appeal is emphasized in this cookbook promoting eating for pleasure and good health. Recipes are presented for all occasions, complete with nutrient analyses based on data developed by the U.S. Department of Agriculture. Specific aspects of the nutrient analysis system are described in detail, including basic assumptions made during its development and guidelines for its use in recipe analysis. The nutra-analysis system provides information on the amount of calories, protein, carbohydrate, fat, cholesterol, sodium, potassium, fiber, iron, saturated fat, calcium, vitamin A, vitamin C, thiamin, riboflavin, and niacin per serving of each recipe. Recipes are included for 1) drinks and appetizers, 2) soups and salads, 3) meats, poultry, game, 4) seafood, 5) fruits and vegetables, 6) eggs, cheese, pasta, and grain, 7) sauces, jellies, and pickles, 8) breads, and 9) desserts. Recipes are categorized and listed alphabetically at the beginning of each chapter. Additional features include definitions of important terms, suggestions for reducing calories when cooking, and a family plan for good nutrition. Tables show the nutritive values of selected foods, the Recommended Dietary Allowances, and mean heights, weights, and recommended energy intakes for individuals of different sex and age groups. (aje).
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