The Fat-Gram Guide to Restaurant Food

Overview


You can't cut the fat if you don't know where it is.

Here in convenient alphabetical order are the fat-grams, calories and percentage of calories from fat for over 3,500 restaurant dishes, from breakfast to business lunches to three-star dinners, and including offerings for 41 national fast-food chains. ...

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Overview


You can't cut the fat if you don't know where it is.

Here in convenient alphabetical order are the fat-grams, calories and percentage of calories from fat for over 3,500 restaurant dishes, from breakfast to business lunches to three-star dinners, and including offerings for 41 national fast-food chains. With its strategy, tips and comprehensive listings, it's the diner's guide to smarter ordering.

JUST THE FACTS:

Menu Items / Fat-Grams

Croissant 12 vs. English Muffin 1

BLT 21 vs. Hot Turkey Sandwich 10

Pasta alla Carbonara 34 vs. Pasta with Red Clam Sauce 9

Moo Shu Pork 38 vs. Sweet-and-Sour Shrimp 12

Porterhouse Steak 52 vs. London Broil 22

Creme Brule 25 vs. Chocolate Pudding 6

JOSEPH C. PISCATELLA is the bestselling author of Don't Eat Your Heart Out Cookbook, and a nationally acclaimed authority on diet, exercise, and health.

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Product Details

  • ISBN-13: 9780761109501
  • Publisher: Workman Publishing Company, Inc.
  • Publication date: 4/1/1998
  • Edition number: 2
  • Pages: 393
  • Product dimensions: 3.50 (w) x 6.38 (h) x 0.95 (d)

Meet the Author


Author Joseph C. Piscatella has been a keen observer of American eating habits since 1977, when emergency open-heart surgery at the age of 32 forced him to recognize the intimate connection between dietary habits and overall health. His successful recovery and determination to make adjustment in his own lifestyle and diet inspired a new career as an active proponent of healthy lifestyle changes. As president of the Institute for Fitness and Health, Inc. in Tacoma, Washington, he lectures extensively to a variety of clients, including medical organizations, corporations and professional associations, and is a consultant on major wellness projects for Fortune 500 companies, the U.S. Army, U.S. Navy and U.S. Air Force. Cited in Time for their practicality and effectiveness, his seminars deal with the management of lifestyle habits to increase health, longevity and productivity. Mr. Piscatella is the only non-medical member of the National Institute of Health Cardiac Rehabilitation Expert Panel, which develops clinical practice guidelines for physicians. He is also a member of the Association for Worksite Health Promotion, the American Association of Cardiopulmonary Rehabilitation, and the National Wellness Association.
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Read an Excerpt


Dietary Fat: A Proper Perspective

Everyone today seems to be trying to avoid dietary fat. But fat often takes a bad rap. The truth is that in itself, there is nothing wrong with dietary fat. It makes food taste better, it helps to distribute flavors throughout the mouth and keeps them there longer, and it provides texture. Fat also adds moisture to food, causing it literally to "melt in your mouth." And because you digest it slowly, it provides an enjoyable feeling of satisfaction after a meal. In addition, it promotes good health by providing essential fatty acids and transporting vitamins A, D, E and K.

Excessive dietary fat, however, is a health concern. A high-fat diet is linked to elevated cholesterol, heart disease, stroke, certain cancers, diabetes, high blood pressure, gallbladder disease, osteoarthritis and the nation's leading ailmentobesity. The connection between diet and health/appearance is well documented and is the reason most Americans are so interested in reducing fat. Organizations such as the American Heart Association and the National Cancer Institute recommend eating a diet with less than 30% of calories from fat.

Given this concern, there's a wide-spread popular belief that the American diet has become substantially leaner in the last few years. "Not so," says Bonnie Liebman, a registered dietitian at the Center for Science in the Public Interest. "Today we get about 34% of calories from fat, so it appears that we're eating less than in the late 1970's when fat constituted over 40% of calories. But fat reduction is a myth. What we're eating today is not a lower-fat diet. It's a higher-calorie diet. We are actually eating slightly more fat today than in 1991, but we're taking in a lot more calories. So the percentage looks better, but the actual amount of fat has not fallen. And that's why we're not losing weight. The recommendation to cut back on fat means

just that: Eat less fat. If these numbers reflect what people are eating, we're in trouble."

The truth is that fatty foods, particularly restaurant foods like cheeseburgers, French fries, fried chicken, prime rib and Caesar salad, continue to be at the center of the American diet. Such foods are largely responsible for the fact that the average American eats between 800 and 1,000 calories every day as fat, or about the equivalent of one full stick of butter. As one doctor put it, "This is a nation that discusses its weight problems over Danish pastry!"

Is it possible, then, to live a modern lifestyle and still trim fat from restaurant foods? The answer is yes.

Excerpted from The Fat-Gram Guide To Restaurant Food (2nd edition). Copyright. Reprinted with permission by Workman Publishing.

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Table of Contents


INTRODUCTION

THE RESTAURANT GUIDE

APPETIZERS AND SNACKS

BEVERAGES

Alcoholic Beverages

Beer, Ale, and Malt Liquor

Distilled Liquor

Liqueurs

Wines

Non Alcoholic Beverages

Drink Mixers

Nonalcoholic Beer

Soft Drinks

Chocolate/Cocoa Drinks

Coffee & Coffee Beverages

Fruit Drinks

Fruit Juices

Milk

Milk Drinks

Tea

Vegetable Juices

BREADS, CRACKERS, AND ROLLS

BREAKFAST FOODS

CHEESE & CHEESE DISHES

DESSERTS & TOPPINGS

Nondairy Desserts

Toppings

EGGS & EGG DISHES

GARNISHES & ENTR

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