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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.
Book Description
In May 2001, the Center for Science in the Public Interest (CSPI) will break a major pizza story on the ABC television program 20/20 and once again capture front-page headlines, just as it did when it released studies on movie popcorn and take-out Chinese food. Published to coincide with this story is RESTAURANT CONFIDENTIAL, in which Dr. Michael F. Jacobson and his CSPI team do for sit-down meals what their Fast-Food Guide-with 247,000 copies in print-does for fast food. Belgian Waffle or Rib-Eye Steak?* Bloomin’ Onion or Mrs. Fields’s Double-Fudge Brownie?* Americans are now eating almost one-third of their meals outside the home, spending $222 billion annually doing so-and watching their waistlines balloon. What’s in this food? To answer, CSPI performs across-the-board restaurant profiles that give straight-shooting scientific data on the fat, sodium, and calorie content of the most popular dishes. The information is organized by type of cuisine-Chinese, Mexican, steak house, and more-and covers all the major chains, such as The Olive Garden, Applebee’s, and Outback. The book provides specific eating strategies for every kind of restaurant, as well as shocking facts: Did you know that a typical order of stuffed potato skins packs a whopping 1,260 calories and 48 grams-two days’ worth-of saturated fat? A 10-point plan for ordering wisely, plus dozens of tips throughout, takes the information one step further by showing how to eat happily and healthfully. It’s the nutrition book that reads like a thriller. * Take the steak and brownies; a whole fried onion with dipping sauce has a blooming 163 grams of fat, and the seemingly innocent Belgian waffle with whipped topping and fruit has even more fat and calories than two sirloin steaks.
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2019/06/12 (Wed) 18:39:20
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