So What Can I Eat! (eBook)

Elisa Zied, R.D. is a registered dietitian and national media spokesperson for ADA.  An expert on family nutrition, she has been extensively featured on broadcast television, in several national publications, and in high-profile speaking roles promoting a healthy lifestyle.  She is a contributing editor for Seventeen magazine and has written for or been quoted in Time, The New York Times, US News & World Report, Los Angeles Times, Fitness Magazine, Parenting Magazine, and Self, among others.  She appears regularly on CBS’s The Early Show as well as Today in New York, Good Day New York, Live on MSNBC, Fox News Live and Fox News at 10.Ruth Winter, M.S., is an award-winning science and nutrition writer. Her books include A Consumer's Dictionary of Food Additives.Visit her Web site at brainbody.com.

Acknowledgments.Introduction.Part One: So What Are the Guidelines and How Can You Fit Them into Your Life?1. Sitting Down to Dinner with Uncle Sam.2. How to Make the Guidelines Your Own in 7 Steps.3. All Foods Can Fit.4. Moving toward a Healthier Weight.5. Picks and Pitfalls of the Market.6. Dining Out without Giving In 98Part Two: What You Can Eat: Easy Menus and Mouth-Watering Recipes.7. Your Meal Plan.8. Recipes.Appendix A: Master Food Lists.Appendix B: Determining Your Calorie Needs.Resources.References.Index.

For befuddled readers wanting to "clarify the often conflicting information you hear every day about food and nutrition," this book will serve as a usable resource in the pursuit of better health. Zied, who says, "I'm a registered dietitian, not a food cop," reveals a list of changes to the guidelines of yore, pointing out, for instance, the addition of "discretionary calories," which can be used on treats or second helpings. But there's a lot of information here, and the book's seven-step plan for determining actual versus necessary calorie intake, which requires some work, may deter casual dieters. Many of the book's assertions aren't surprising (a balanced diet plus exercise equals better health; moderation is key), but discussions of RDIs (Reference Daily Intakes, a set of references regarding the recommended dietary allowances for essential vitamins and minerals) and common terms on food labels (e.g., what makes a food "low calorie") may offer new insights even to super-healthy sorts. Those readers will also benefit from the detailed shopping list, menu plans, suggestions for dining out and host of recipes designed to aid in better health through education and practice. (Mar.) (Publishers Weekly, January 16, 2006)