The authors present here a dietbased on research conducted over a 25-year period, including a five-year controlled study of over 200 familieswhich was developed to prevent heart disease, stroke, arteriosclerosis, hypertension, various forms of cancer and other maladies. What the Connors propose is a life-long diet program, high in carbohydrates and low in fat, salt and cholesterol. Gradual permanent food substitutions are made in three phases and over 300 recipes are provided. Foodstuffs range from bran, beans, and fresh fruits and vegetables to imitation mayonnaise, egg substitutes and low-fat dairy products. Portions are not skimpy and even allow for the very occasional dish of ice cream. This thorough, accessible volume is aptly directed toward the lay reader, and the recipes, though plebeian, are easy to prepare. The authors both teach clinical nutrition at Oregon Health Sciences University. Illustrations not seen by PW. Literary Guild and Doubleday Book Club alternates. (May 30)
Among the many nutrition books recently published, there have been several excellent onese.g., Jane Brody's Good Food Book ( LJ 11/1/85) and Michael DeBakey's The Living Heart Diet ( LJ 1/85)which emphasize the value of a change in diet for better health. The New American Diet joins these. This diet is based upon a five-year program, the Family Heart Study, in which average American families tried to modify their diet, which was high in fat, salt, and cholesterol and low in complex carbohydrates, to one high in complex carbohydrates and low in fat, salt, and cholesterol. The plan calls for three levels of diet modification for a gradual transition. The 350 recipes provide appealing ideas and menu suggestions for everything from appetizers to dessert. Recommended. Susan E. Holmer, Peninsula Lib. System, San Mateo, Cal.