99 ways to a simple lifestyle

Center For Science In The Public Interest

Indiana University Press

In May 2001, the Center for Science in the Public Interest (CSPI) broke a major pizza story on the ABC television program 20/20 and once again captured front-page headlines, just as it did when it released studies on movie popcorn and take-out Chinese food. In Restaurant Confidential, Dr. Michael F. Jacobson and his CSPI team do for sit-down meals what their Fast-Food Guide--with 247,000 copies in print--did 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.

Restaurant Confidential: The Shocking Truth about What You're Really Eating When You're Eating Out

Health, Fitness & Dieting

Jacobson Ph.D., Michael F.

Hurley, Jayne

Diets & Weight Loss

Workman Publishing

Offers fifty-five low-fat and low-cholesterol recipes divided into chapters on breakfast, lunch, dinner, desserts and snacks, and beverages, with nutritional facts for each recipe

Kitchen Fun for Kids: Healthy Recipes and Nutrition Facts for 7- To 12-Year-Old Cooks

Hill, Laura

Jacobson, Michael F.

Tobler, Laura Hill

Cookbooks, Food & Wine

Henry Holt Co.

Published by the Center for Science in the Public Interest (CSPI), this text for general readers outlines the benefits of a plant-based diet for human health, the environment, and animal welfare. In addition to offering dietary advice to consumers, the author recommends a number of specific changes to public policy. CSPI is a nonprofit organization in Washington D.C. that conducts research and advocacy programs in health and nutrition. Annotation ©2007 Book News, Inc., Portland, OR (booknews.com)

Six Arguments for a Greener Diet: How a Plant-based Diet Could Save Your Health and the Environment

Michael F. Jacobson

Center for Science in the

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Books by Center For Science In The Public Interest