In today's health-conscious society, it offers delicious and healthy alternatives to traditional ``scratch'' baked products without utilizing expensive sugar and fat substitutes or artificial ingredients. A multitude of healthful recipes, including classic desserts and pastries, have been reformulated for lower fat, sugar and sodium content and higher fiber content. Along with a wealth of illustrations and tables to aid readers in grasping the theoretical and practical ideas presented, the nutritional benefits of each recipe can be found listed in the appendix.
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In today's health-conscious society, it offers delicious and healthy alternatives to traditional ``scratch'' baked products without utilizing expensive sugar and fat substitutes or artificial ingredients. A multitude of healthful recipes, including classic desserts and pastries, have been reformulated for lower fat, sugar and sodium content and higher fiber content. Along with a wealth of illustrations and tables to aid readers in grasping the theoretical and practical ideas presented, the nutritional benefits of each recipe can be found listed in the appendix.
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Inside This Book
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First Sentence:
Food ingredients of all kinds have changed markedly over time with the development of international trading and technological advance. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Calcium Iron, Cholesterol Carbohydrate Added, Fiber Protein Sodium Potassium Vitamin, United States, Serving Calories Fat Saturated, Serving Amount Calories Calories, New York, The Healthy American Diet, American Heart Association, Department of Agriculture, Recommended Dietary Allowances, Healthy People, New Life-Styles New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | First Pages | Index | Back Cover | Surprise Me!
Food ingredients of all kinds have changed markedly over time with the development of international trading and technological advance. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Calcium Iron, Cholesterol Carbohydrate Added, Fiber Protein Sodium Potassium Vitamin, United States, Serving Calories Fat Saturated, Serving Amount Calories Calories, New York, The Healthy American Diet, American Heart Association, Department of Agriculture, Recommended Dietary Allowances, Healthy People, New Life-Styles New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 9
books:
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1
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cites this book:
- Recommended Dietary Allowances: 10th Edition (Dietary Reference Intakes) by Subcommittee on the Tenth Edition of the Recommended Dietary Allowances on page 33, and page 35
- Human Nutrition by Helen Andrews Guthrie on page 46
- Culinary Nutrition for Foodservice Professionals by Carol A. Hodges on page 33
- Much Depends on Dinner by Margaret Visser on page 10
- The Science of Human Nutrition by Judith E. Brown on page 33
See all 9 books this book cites
- Essentials of Professional Cooking by Wayne Gisslen in Back Matter
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