Eat Out, Eat Well – The Guide to Eating Healthy in Any Restaurant
- clueless about how to eat healthier in fast food, fast casual?
- perplexed by Thai, Mexican, Italian and other ethnic menus?
- challenged by huge portions served by restaurant foods?
- unclear about how to put healthier restaurant meals together?
Eat Out, Eat Well – The Guide to Eating Healthy at Any Restaurant - 2016 Silver Medal Winner of the IBPA Benjamin Franklin Award - is your go-to resource to assemble healthier meals in any restaurant, from fast food to fast casual, upscale dining and myriad ethnic cuisines. Keep this invaluable restaurant companion by your side! Restaurant meals are notoriously huge and loaded with fat, sugars and sodium. Get realistic advice and practical guidance from Hope, who’s been writing about this topic for 25 years.
Eat Out, Eat Well has three sections. Section one delves into healthy restaurant eating with diabetes then details the pitfalls of restaurant eating with skills and strategies to combat them all. Section two covers American fare. Section three covers ethnic fare. Each shows how to eat that cuisine healthier with sample healthier meals. Nutrition Snapshots reveal the best and worst menu options.
Table of Contents
Section 1: Healthy Restaurant Eating with Diabetes: The Basics
- Chapter 1: Trends in Restaurants, Foods and Eating
- Chapter 2: Today’s Healthy Eating Goals for Diabetes
- Chapter 3: The 10 Pitfalls Health and Nutrition Pitfalls of Restaurant Eating
- Chapter 4: The 10 Skills and Strategies for Healthier Restaurant Eating
- Chapter 5. Dealing with Diabetes Restaurant Eating Dilemmas
- Chapter 6. Healthy and Safe Restaurant Eating with Celiac Disease or Gluten Sensitivity
- Chapter 7. Healthy Restaurant Eating - With Kids and Teens with Diabetes
- Chapter 8. Restaurant Nutrition and Ingredient Facts
- Chapter 9. Healthier Drinking Out: Nonalcoholic Beverages and Alcoholic Beverages
- Chapter 10: How to Make this Book Work for You
Section 2: American Fare
- Chapter 11: Breakfast, Brunch, Bagels, and Bakeries
- Chapter 12: Family-Fare
- Chapter 13: Fast-Food – Burgers, Chicken, and More
- Chapter 14: Sandwiches, Subs, Soups, and Snacks
- Chapter 15: Salads – from Bar to Entrée and Side
- Chapter 16: Going Upscale - Fine Dining
- Chapter 17: Seafood
Section 3: Ethnic Fare
- Chapter 18: Mexican
- Chapter 19: Italian
- Chapter 20: Pizza
- Chapter 21: Chinese
- Chapter 22: Thai
- Chapter 23: Japanese
- Chapter 24: Indian
- Chapter 25: Middle-Eastern
The 2010 Dietary Guideline committee is continuing their work on revising the 2005 Dietary Guidelines. The full committee held their third meeting on April 29 – 30, 2009. I attended the meeting via webinar, as did all observers. The meeting began with a series of talks by invited experts, such as Brian Wansink, PhD, Frank Sacks, MD, and more. The remainder of the meeting revolved around presentations of the subcommittee reports. Attending meeting #3 again proved to be enlightening and educational.
Diabetes Meal Planning Made Easy
- confused about whether you need to limit the amount of carbohydrate you eat?
- baffled by what’s more important: controlling glucose, blood pressure or heart health?
- frustrated trying to lose weightl, keep pounds off and manage diabetes?
- overwhelmed by food labels, nutrition facts and ingredients lists?
Diabetes Meal Planning Made Easy, now in its 5th edition, is thorough, yet practical and realistic in its approach. This perennial best-seller, published by the American Diabetes Association, has become the go-to resource on why, what and how much to eat for people with prediabetes or type 2 diabetes. Readers find cut-to-the-chase advice in three easy-to-digest sections. Section one is: Nutrition and Health Eating Basics. Section two is: Foods by Group, in-depth detail about each food group including alcoholic and non-alcoholic beverages, sweets and desserts and convenience foods. Section three is: Putting Healthy Eating for Diabetes Control into Action, covering how to preplan, supermarket shop, read food and nutrition labels, eat healthier restaurant meals and much more. This action oriented book helps readers slowly but surely change their food choices and eating behaviors for good.
Table of Contents
Introduction to 5th Edition
Section 1: Diabetes, Nutrition, and Healthy Eating Basics
- Chapter 1: About Type 2 Diabetes and Prediabetes and Why They Happen
- Chapter 2: How to Eat Healthy with Diabetes
- Chapter 3: About Calories, Carbohydrate, Protein, and Fat
- Chapter 4: Sodium, Potassium, and Blood Pressure Control
- Chapter 5: Vitamins, Minerals, and Dietary Supplements
- Chapter 6: Personalize Your Healthy Eating Plan
- Chapter 7: Secrets of Losing Weight and Keeping Pounds Off for Good
Section 2: Foods by Group
- Chapter 8: Starches
- Chapter 9: Vegetables (Non Starchy)
- Chapter 10: Fruits
- Chapter 11: Milks and Yogurts
- Chapter 12: Protein Foods
- Chapter 13: Fats and Oils
- Chapter 14: Sweets, Desserts, and Other Sugary Foods
- Chapter 15: Beverages: Nonalcoholic
- Chapter 16: Beverages: Alcoholic
- Chapter 17: Combination, Convenience, and Free Foods
Section 3: Putting Healthy Eating for Diabetes Control into Action
- Chapter 18: Change Your Food Choices and Eating Behaviors Slowly
- Chapter 19: Planning: A BIG Key to Healthy Eating
- Chapter 20: Control Your Portions
- Chapter 21: Lean on the Food Label and Nutrition Facts
- Chapter 22: Skills and Strategies for Healthy Restaurant Eating
- Chapter 23: Get the Support You Need Up Close or Virtual
The 2010 Dietary Guideline committee is at work revising the 2005 Dietary Guidelines which is mandated by Federal law to be done every five years under the direction of either Health and Human Services (HHS) or U.S. Dept of Agriculture (USDA). HHS took the lead in 2005 and this time around the USDA is taking the lead. The work of the committee and staff will conclude with the publication of the revised guidelines in fall of 2010.