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Editorial Reviews
From Publishers Weekly
This book from the Center for Science in the Public Interest is a follow-up to the organization's expos‚ on the dangers of fast food. This guide offers all imaginable nutritional details about restaurant food, including meals available at mall eateries, fast-food outlets and family-oriented establishments, along with ethnic eateries from Chinese to Italian. The material is first presented in a breathless, tabloid style designed to astound the reader ("It is not at all unusual for a typical restaurant meal to pack 1,000 calories, not counting appetizers or dessert, each of which could run another 1,000. Yet, most women need only about 2,000 calories per day, whereas men need only 2,500.") What follows is a practical list of the best and worst meal choices, according to calorie, fat and sugar content. After spelling out the calorie and fat gram content, the authors offer an alternative in "The Bottom Line." For example, after describing the amount of oil and sugar in sweet and sour pork, the authors advise, "No amount of adjusting will make this good enough to eat. Skip it." While the book probably won't change the way most Americans eat, avid dieters or anyone obsessed with eating healthy will find this book useful as they plan their meals.
Copyright 2002 Cahners Business Information, Inc.
From School Library Journal
Adult/High School-The Center for Science in the Public Interest publishes the calories, fat, and saturated fats in America's favorite restaurant foods. This book is a compilation of those reports. It begins with a brief overview of the American habit of eating out, the study's methodology, and a basic guide to eating out in a healthy way. The reports are arranged by food type, e.g., breakfast, Mexican, Greek drinks, sweets, etc. Each item ends with a tip on eating it in the most nutritious way. Sidebars highlight special findings, which include the 10 best and worst restaurant meals, the foods highest and lowest in saturated fats, food contamination, etc. An appendix lists the major restaurant chains tested. The bad news is delivered in an easy-to-read style free of scientific jargon. Teens who spend so much of their time in restaurants and fast-food chains will find these reports highly informative and extremely helpful in planning a nutritional strategy when eating out.
Jane S. Drabkin, Chinn Park Regional Library, Woodbridge, VA
Copyright 2002 Reed Business Information, Inc.
See all Editorial Reviews
This book from the Center for Science in the Public Interest is a follow-up to the organization's expos‚ on the dangers of fast food. This guide offers all imaginable nutritional details about restaurant food, including meals available at mall eateries, fast-food outlets and family-oriented establishments, along with ethnic eateries from Chinese to Italian. The material is first presented in a breathless, tabloid style designed to astound the reader ("It is not at all unusual for a typical restaurant meal to pack 1,000 calories, not counting appetizers or dessert, each of which could run another 1,000. Yet, most women need only about 2,000 calories per day, whereas men need only 2,500.") What follows is a practical list of the best and worst meal choices, according to calorie, fat and sugar content. After spelling out the calorie and fat gram content, the authors offer an alternative in "The Bottom Line." For example, after describing the amount of oil and sugar in sweet and sour pork, the authors advise, "No amount of adjusting will make this good enough to eat. Skip it." While the book probably won't change the way most Americans eat, avid dieters or anyone obsessed with eating healthy will find this book useful as they plan their meals.
Copyright 2002 Cahners Business Information, Inc.
From School Library Journal
Adult/High School-The Center for Science in the Public Interest publishes the calories, fat, and saturated fats in America's favorite restaurant foods. This book is a compilation of those reports. It begins with a brief overview of the American habit of eating out, the study's methodology, and a basic guide to eating out in a healthy way. The reports are arranged by food type, e.g., breakfast, Mexican, Greek drinks, sweets, etc. Each item ends with a tip on eating it in the most nutritious way. Sidebars highlight special findings, which include the 10 best and worst restaurant meals, the foods highest and lowest in saturated fats, food contamination, etc. An appendix lists the major restaurant chains tested. The bad news is delivered in an easy-to-read style free of scientific jargon. Teens who spend so much of their time in restaurants and fast-food chains will find these reports highly informative and extremely helpful in planning a nutritional strategy when eating out.
Jane S. Drabkin, Chinn Park Regional Library, Woodbridge, VA
Copyright 2002 Reed Business Information, Inc.
See all Editorial Reviews
Product Details
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