EATING: WHAT ABOUT FOOD?
“Calor-ies or Calor-ease?”
Tips that shave calories from everyday cooking. (630)
“Eat in Haste—Regret in Leisure”
Create your own, healthy version of fast food. (669)
“Feast or Famine”
It’s all about choices—how we cook and what we eat. (609)
“Timing Our Food Intake”
Eating five or six times a day results in lower cholesterol. (195)
“Food Choices and You”
Help for making good food choices. (182)
“Portion Inflation”
The effects of super-sizing on obesity. (189)
“Revised USDA Pyramid”
More fruit and vegetables, less grains to improve health. (287)
“Shaving Calories with Little or No Effort”
Substituting healthier ingredients for high-calorie ones. (172)
“Serving Size vs. Portion Size”
Clarifies serving vs. portion size of different food groups. (202)
“Labeling of Trans Fats Required”
Labeling requirements make it easier to make healthy choices. (169)
“Words to Eat By”
Helpful tips on changing your eating patterns. (260)
“The Grand Self-Delusion—Why We Eat More Than We Think”
People underestimate the quantity of food they consume. (425)
“Eating on the Road”
Make smart choices eating in restaurants. (223)
“Eating by the Numbers”
Offers lighter choices at fast-food restaurants. (161)
“Low-Carb and Low-Cal: Not Created Equal”
Reject marketing and check labels. A calorie is a calorie. (226)
“How Do Diets Stack Up?”
An analysis of eight popular diets. (317)
“Outwitting Your Appetite”
Tips for thwarting our biological urge to eat the wrong foods. (365)
“Bust Those Sugar Cravings”
An herb may help beat sugar cravings. (170)
“Why You Can’t Eat Just One”
How foods high in sugar do not trigger fullness and instead trigger cravings. (204)
“Pour Better or Worse”
The impact of beverage choices on weight. (330)
“Diet, Diet on the Wall, What’s the Best One of Them All?”
Current findings on what makes a weight-loss program successful. (382)
“Restaurant Vocabulary”
Tips for reading menus to help make healthy choices at ethnic restaurants. (148)
“Turn Your Meals into Disease Fighting Partners”
Small changes you can make to meals that will improve your health. (160)
“For Good Nutrition, Read Labels”
Do not depend on marketing claims to make good choices. Read labels. (229)
