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

Jacobson Ph.D., Michael F.

Softcover

ISBN 10: 0894808230 ISBN 13: 9780894808234

Publisher: Workman Publishing Company, 1992

Synopsis

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.

About this title

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.

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.

Reviews

Healthy dining at a fast-food restaurant may seem to be a contradiction in terms, but as the authors of this information-packed book attest, it can be done. Fritschner and Jacobson, executive director of the Center For Science in the Public Interest, here review 17 of the top fast-food chains, including MacDonald's, Domino's Pizza and Dunkin' Donuts. While not exactly encouraging fast-food consumption, they see it as a necessary evil for busy families and provide a thorough introduction to its nutritive potential. Then come charts covering the menus for each chain and breaking down items into caloric, protein, cholesterol and fat components. The authors also offer a fascinating glimpse into the evolution of the chains and an assessment of how they solicit your dollars. For example, many are now responding to their customers' desire for healthier food by improving the contents of their traditional burger-fries-soda staples. The data here makes it easier to steer all concerned to the most wholesome items on the menu whenever you roll up to the order window.
Copyright 1992 Reed Business Information, Inc.

Edition details

• Publisher: Workman Publishing Company
• Publication date: 1992
• Language: English
• ISBN 10: 0894808230
• ISBN 13: 9780894808234
• Binding: Paperback
• Number of pages: 348