Super Salads to Go

McIndoo, Heidi
July 2013
Environmental Nutrition;Jul2013, Vol. 36 Issue 7, p5
The article looks at the nutrition facts on various ready-to-eat salads being offered at the U.S. supermarkets. Topics covered include the serving size, the levels of fat, calories, and sodium, and less-than-healthy additions like bacon, fried noodles, and crispy chicken. It also advises on using the dressing and balancing the salad's nutritional content.


Related Articles

  • Don't Get Burned on Frozen Meals. McIndoo, Heidi // Environmental Nutrition;Mar2015, Vol. 38 Issue 3, p5 

    The article presents tips for choosing healthy frozen meals. Topics covered include selecting a meal with at least four grams of fiber and eight grams of protein, adding vegetables to a frozen meal, and rounding out the meal with fruit or a glass of milk. Also mentioned are choosing frozen meals...

  • Winter Warm-Up with Chili. McIndoo, Heidi // Environmental Nutrition;Dec2015, Vol. 38 Issue 12, p5 

    The article offers information on the nutritional value of prepared and processed chili which have sodium and saturated fat but also fiber and protein. It notes that chili can be more healthfully consumed if pure chili beans are chosen, if a chili meal is complemented with a veggie-rich salad,...

  • Veggie Round Up. McIndoo, Heidi // Environmental Nutrition;May2015, Vol. 38 Issue 5, p5 

    A table that shows vegetable nutrition comparison including avocado, cucumber and celery.

  • One Blue Plate Special, Coming Up. McIndoo, Heidi // Environmental Nutrition;Jul2011, Vol. 34 Issue 7, p5 

    The article offers tips for choosing healthy meals in a diner. It suggests ordering a half sandwich and vegetable salad or choosing grilled, baked, and steamed meals. It mentions that big meals should be shared or taken home to cut in half calories, sodium, and fat intake. A table which shows a...

  • Healthier Soup's on the Menu. McIndoo, Heidi // Environmental Nutrition;Dec2016, Vol. 39 Issue 12, p5 

    The article presents health tips with regard to the consumption of soups which include sodium and fat content, serving size, and the optimization of nutritional benefits.

  • Sometimes You Feel Like a Nut. McIndoo, Heidi // Environmental Nutrition;Oct2015, Vol. 38 Issue 10, p5 

    The article suggests consumption of nuts and seeds because of their health and nutritional benefits. The benefits include lower risk of heart disease and maintenance of a health weight, while tips before eating nuts and seeds from a jar include toasting, practicing portion control to avoid...

  • Lean Green Entrée Salads. Mclndoo, Heidi // Environmental Nutrition;Aug2014, Vol. 37 Issue 8, p5 

    The article offers guidelines on ordering garden-based salads in considering the ingredients and awareness of the calories, fat, and sodium content of the meal. Topics covered include choosing vinegar and oil-based dressings, dipping into the dressing against pouring over the salad, and...

  • Better breakfasts.  // Consumer Reports on Health;Sep2010, Vol. 22 Issue 9, p8 

    The article presents an overview of the nutritional and health benefits that are associated with eating a nutritionally sound and healthy breakfast on a daily basis. A discussion of the nutritional content of several common types of breakfast foods, and of breakfast foods that can be purchased...

  • Dark Chocolate Sans Guilt. McIndoo, Heidi // Environmental Nutrition;Feb2016, Vol. 39 Issue 2, p5 

    The article offers health information about dark chocolates. Topics include the presence of compounds that act as antioxidants called flavanols in dark chocolate, the improved blood flow, reduced heart disease risk and lower blood pressure levels linked with chocolate consumption, and some tips...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics