by Harriet Wilinsky Goodman
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).
Erin Morgenstern
Virginia Evans
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