Research Catalog

Just what the doctor ordered : gourmet recipes developed with Boston's Beth Israel Hospital for low-calorie, diabetic, low fat, low-cholesterol, low-sodium, bland, high-fiber, and renal diets / Harriet Wilinsky Goodman and Barbara Morse.

Title
Just what the doctor ordered : gourmet recipes developed with Boston's Beth Israel Hospital for low-calorie, diabetic, low fat, low-cholesterol, low-sodium, bland, high-fiber, and renal diets / Harriet Wilinsky Goodman and Barbara Morse.
Author
Goodman, Harriet Wilinsky
Publication
New York, NY : Holt, Rinehart, and Winston, c1982.

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Details

Additional Authors
  • Morse, Barbara
  • Beth Israel Hospital (Boston, Mass.)
Description
xiv, 697 p.; 24 cm.
Summary
Abstract: A cookbook presents gourmet recipes, developed in concert with a hospital, for low-calorie, diabetic, low-fat, low-cholesterol, low-sodium, bland, high-fiber, and renal diets. Over 250 basic recipes cover appetizers to desserts, with each containing modifications for 4 different basic diets (low-sodium; bland; high-fiber; and renal). Caloric and nutritional information accompany each recipe, permitting a meal-by-meal accounting of daily intakes of calories, cholesterol, sodium, fat, protein, carbohydrates, and other nutrients. Basic nutrition facts are included, in addition to information on the medical reasons for special diets, and on reading food labels. (wz).
Subject
  • Beth Israel Hospital (Boston, Mass.)
  • Diet therapy
  • Cooking for the sick
  • Diet Therapy
  • Cooking
  • Cooking
Genre/Form
Cookbooks
Bibliography (note)
  • Includes bibliographical references and index.
Processing Action (note)
  • committed to retain
Contents
Acknowledgments -- Introduction -- The purpose of this book -- Nutrition: what is it? -- How to read a label -- How to use this book -- Food exchanges and foods to enjoy -- Appetizers -- Soups -- Breads -- Rice and cereals -- Pastas and pancakes -- Eggs -- Cheeses -- Fish and shellfish -- Meats -- Poultry -- Entrée sauces -- Vegetables -- Salads and salad dressings -- Dessert and dessert sauces -- Herbs and spices to enjoy -- Equivalent amounts of food before and after processing -- Ingredient substitutions -- Nutrients: what they do for you and where to find them -- Glossary of nutrition -- Metric equivalents and common measures -- Equivalent amounts of selected ingredients in cups, ounces, and grams -- Notes -- Resources for further information -- Index.
LCCN
^^^81006786^
OCLC
  • 7735391
  • SCSB-14238216
Owning Institutions
Harvard Library