The Completely Revised and Updated Fast-Food Guide: What's Good, What's Bad, and How to Tell the Difference [Paperback]

Michael F. Jacobson Ph.D. (Author)

Book Description

Publication Date: January 3, 1992 | ISBN-10: 0894808230 | ISBN-13: 978-0894808234 | Edition: 2 Rev Upd

Totally revised and updated, this is the guide that eliminates the guesswork of ordering at a fast-food restaurant by presenting the facts-all of them. Certainly, due to public pressure, fast-food restaurants now offer a few healthier choices than they used to. But the pitfalls still remain.

For the second edition, the authors have included a greatly expanded and separate ingredients section that handily lists every ingredient in virtually every item found on the menus of 15 major fast food chains. New cholesterol, saturated fat, and shortening charts answer the most recent nutritional concerns. Sections and lists on sodium, sugar, calories, additives, and more have been added.

With the aid of this indispensable guide, you can make healthy choices for you and your children-even when eating fast food. Selection of the Quality Paperback Book Club and Book-of-the-Month Club. 246,500 copies in print.

Editorial Reviews

From Publishers Weekly

Healthy dining at a fast-food restaurant may seem to be a contradiction in terms, but as the authors of this information-packed book attest, it can be done. Fritschner and Jacobson, executive director of the Center For Science in the Public Interest, here review 17 of the top fast-food chains, including MacDonald's, Domino's Pizza and Dunkin' Donuts. While not exactly encouraging fast-food consumption, they see it as a necessary evil for busy families and provide a thorough introduction to its nutritive potential. Then come charts covering the menus for each chain and breaking down items into caloric, protein, cholesterol and fat components. The authors also offer a fascinating glimpse into the evolution of the chains and an assessment of how they solicit your dollars. For example, many are now responding to their customers' desire for healthier food by improving the contents of their traditional burger-fries-soda staples. The data here makes it easier to steer all concerned to the most wholesome items on the menu whenever you roll up to the order window.
Copyright 1992 Reed Business Information, Inc.

From Library Journal

Jacobson, executive director of the Center for Science in the Public Interest, and author of Salt: the brand name guide to sodium content ( LJ 2/15/84), has been campaigning for the labeling of fast food. He introduces a "Gloom Rating"a nutritional rating system he applies to the selections offered at chains such as Arby's, McDonald's, Dairy Queen, Taco Bell, and Wendy's. A brief history and profile of the many franchises prefaces each chart comparing nutritional value and ingredients: calories; fat, sodium, and sugar content; vitamins, minerals, and chemical additives. Libraries that serve patrons in communities that have any of these chains will want to have this book available. Mary Ann Wasick, West Allis P.L., Wis.
Copyright 1986 Reed Business Information, Inc. --This text refers to an alternate Paperback edition.

See all Editorial Reviews

Product Details

• Paperback: 348 pages
• Publisher: Workman Publishing Company; 2 Rev Upd edition (January 3, 1992)
• Language: English
• ISBN-10: 0894808230
• ISBN-13: 978-0894808234
• Product Dimensions: 8.1 x 5.2 x 1.4 inches
• Shipping Weight: 1 pounds
• Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #1,075,756 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

8 of 10 people found the following review helpful:

4.0 out of 5 stars useful, but could be outdated, June 25, 2000

By 

"shofar" - See all my reviews

This review is from: The Completely Revised and Updated Fast-Food Guide: What's Good, What's Bad, and How to Tell the Difference (Library Binding)

Although the authors tend to have a low opinion of high protein/low carbohydrate diets, which seem to be proving themselves over and over again (and work for me very well) the book is still quite useful in finding out the number of grams of protein, carbohydrates, and fat that are contained in several of the most popular fast foods that we eat.

The book is arranged in alphabetical order so it is easy to locate the restaurant chain that you are looking for. The products are then listed with a summary of its ingredients in up to fifteen categories. The entire content of the food is then rated with a "gloom" factor, which tells you how bad or good the item is in comparison with other fast foods. This is a good quick-reference feature for those who have no idea whatsoever about what they are looking for in a food. The book also has an alphabetical listing of the same restaurants with the actual ingredients of their food items. This can be very useful for those who have certain dietary restrictions and need to ascertain specific ingredients in their food. In the front section of the book there are listings of foods that are the highest in saturated fats, cholesterol, and sodium, for example, and there are also listings for food lowest in fat, and the fiber content of foods.

In general the book is quite useful, although it may be outdated. Since foods change every so often in fast food restaurants, you may not be able to find the specific item that you are looking for. For example, I could not find Wendy's chicken nuggets (I have the 2nd edition - paperback, 1991) which is the first item I get when I go to Wendy's. But you can probably make an educated guess by looking at some of the other foods that are similar. This guide may eventually prove itself quite valuable since I don't see many books that actually list the ingedients of popular fast foods. Most books tell you the protein/carb/fat content of one egg, 1 cup of corn flakes, 1 slice of wheat toast, etc., and are suited only for those who are going to prepare their own meals all the time.

2 of 4 people found the following review helpful:

5.0 out of 5 stars Encouraging, Depressing, Interesting!, December 7, 2002

By 

H. Row "in1ear" (Arvada, CO United States) - See all my reviews
(REAL NAME)   

This review is from: The Completely Revised and Updated Fast-Food Guide: What's Good, What's Bad, and How to Tell the Difference (Paperback)

I have one of the first editions of this book from 1986. The fast food industry had come under fire from numerous consumer groups and health organizations and was changing over to "healthier" alternatives in food choices as well as preparation. I remember McD's using animal fat to fry french fries. Death and heart disease never tasted so good.

This book is interesting because you can compare what the nutritional info for your favorite fast food is next to a heathier alternative. You should see the differences from 1986 industry wide! Overall, less fat, and calories, but still way more than needed in a healthy diet. It isn't written in a "holier - than - thou" tone. More of a matter of fact manner

This covers every major fast food chain, even some that are mostly regional.

This book is both encouraging and depressing because of the rising incidence of morbid obesity (I'm in that category) in the U.S. and the dependence we have on fast food to feed our children. The food eaten sparingly, isn't going to kill anyone but a full time diet of it can! Encouraging because, believe it or not, fast food IS healthier than it was.
This book originally came out around the time it became mandatory for restaurant chains and food processors to disclose nutritional information. I remember trying to read the small dark print on dark background from a little folded brochure.

I've kept my old original copy even with the ketchup and mustard stains.