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Restaurant Confidential: The Shocking Truth about What You're Really Eating When You're Eating Outby Michael F. Jacobson and Jayne Hurley
Synopses & Reviews
Thinking about going out for a some Chinese food or a quick bite at McDonald's for lunch? If you're concerned about the fat and calories contained in what you eat — don't go without this book.
Restaurant Confidential, by the people at the Center for Science in the Public Interest, breaks it all down and leaves no stone unturned. What's really in the food you're eating when you're eating out?
It's the nutrition book that reads like a thriller.
"An invaluable guide for those who dine out." Jane Brody, The New York Times
"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....avid dieters or anyone obsessed with eating healthy will find this book useful as they plan their meals. " Publishers Weekly
Book News Annotation:
Based upon laboratory analyses of popular restaurant foods, this text reveals their calorie, fat, saturated fat, cholesterol, and sodium content. Information on fiber, vitamins, and other nutrients is not particularly emphasized. Each of the 18 chapters is devoted to a type of restaurant (Mexican, Italian, fast food, etc.) or food (breakfast, movie theater snacks). The authors are nutritionists with the Center for Science in the Public Interest.
Annotation c. Book News, Inc., Portland, OR (booknews.com)
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.
About the Author
Michael F. Jacobson, Ph.D., is the executive director of the Center for Science in the Public Interest, a Washington-based nonprofit group that has led a nationwide campaign to improve America's nutrition.
Jayne Hurley is a registered dietitian and spokesperson at CSPI.
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