Your guide to weight control | Guide to weight control
1983
Ramsayer, Jayne | Searfoss, Kay | Scott, Judy
Abstract: Basic nutrition principles and guidelines for planning calorie-controlled menus are presented in this patient manual from the St. Mary's Hospital in Duluth. Causes, risks, and treatment of obesity are reviewed briefly. The functions of proteins, carbohydrates, fats, vitamins and minerals in the diet, and the calculation of the calorie content foods are outlined. Food Exchange Lists, which group foods with similar calorie and nutrient content together, are presented for the following groups: milk, vegetable, fruit, bread and starch, meat and protein, fat. A free exchange list and an exchange list of ingredients commonly used in baking (i.e. flour, chocolate, coconut, shortenings) are also included. A sample meal plan form is provided for recording the number of different food exchange permitted in one day's meals. Exchange lists and meal plans are designed for planning nutritious, well-balanced meals without counting calories. Guidelines are provided for 1) modifying behavior to control weight, 2) selecting entrees, desserts, and side dishes when eating out, 3) incorporating alcoholic beverages into a calorie-cotrolled meal plan, and 4) using sugar substitutes and "dietetic" food products. In addition, suggestions are included on selecting and preparing foods to reduce cholesterol, saturated fat, and sodium intake. Recipes are introduced with food exchange information included to facilitate meal planning. References are provided for further reading. (aje).
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