Simply nutritious!
1986
Artaud-Wild, Sabine M.
Abstract: Practical dietary recommendations to reduce cancer risk and recipes based on these recommendations are presented in this cookbook from the Oregon Division of the American Cancer Society. The American Cancer Society's interim dietary guidelines for cancer prevention are outlined, along with the scientific research findings upon which they are based. Guidelines are provided for buying, selecting, and preparing foods that fit into the lowfat, high-fiber, nutrient-rich (vitamins A and C) eating style recommended to reduce cancer risk. Nutrients provided by each of the major food groups are identified. A series of charts provides data on the fat, fiber and sodium content of selected foods. Recipe categories include appetizers and condiments, soups, salads and dressings, breads and cereals, vegetables, poultry, fish and shellfish, casseroles, and desserts. Suggestions for foods to use more often and less often and for ingredient substitutions that follow the dietary guidelines are also provided. Additional nutrition resource materials, a list of recipe contributors, and a subject index are included.
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Este registro bibliográfico ha sido proporcionado por National Agricultural Library