The Fast-Food Guide: What's Good, What's Bad, and How to Tell the Difference

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9780894803512: The Fast-Food Guide: What's Good, What's Bad, and How to Tell the Difference

Totally revised and updated, this is the guide that eliminates the guesswork of ordering at a fast-food restaurant by presenting the facts-all of them. Certainly, due to public pressure, fast-food restaurants now offer a few healthier choices than they used to. But the pitfalls still remain.

For the second edition, the authors have included a greatly expanded and separate ingredients section that handily lists every ingredient in virtually every item found on the menus of 15 major fast food chains. New cholesterol, saturated fat, and shortening charts answer the most recent nutritional concerns. Sections and lists on sodium, sugar, calories, additives, and more have been added.

With the aid of this indispensable guide, you can make healthy choices for you and your children-even when eating fast food. Selection of the Quality Paperback Book Club and Book-of-the-Month Club. 246,500 copies in print.

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From the Back Cover:

Unusual, intelligently written . . . the best available guide.

So wrote The Los Angeles Times when THE FAST-FOOD GUIDE first appeared in 1986. Now thoroughly revised and updated-featuring the good news as well as the bad, here is the most complete, detailed nutrition information available on all the major fast-food chains and their offerings, making it more than ever the essential guide for people who care about their kids, their waistlines, and their arteries. Because even in the enlightened era of the low-fat hamburger and frying in vegetable shortening, there is still a salad out their offering 905 calories and 14 teaspoons of fat, and a seafood sandwich laden with 2,612 milligrams of sodium. And that's not your way.

Michael Jacobson and the Center for Science in the Public Interest have been at the forefront of the fast-food reform movement, campaigning for healthier preparation of food and for labels that tell consumers what they are eating.

Sarah Fritschner is a nutritionist and the food editor of the Louisville Courier-Journal.

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.

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Michael F., Ph.D. Jacobson; Sarah Fritschner
Published by Workman Pub Co (1986)
ISBN 10: 0894803514 ISBN 13: 9780894803512
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Book Description Workman Pub Co, 1986. Paperback. Book Condition: New. book. Bookseller Inventory # M0894803514

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Jacobson, Michael F., Ph.D., Fritschner,
Published by Workman Pub Co (1986)
ISBN 10: 0894803514 ISBN 13: 9780894803512
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