TITLE

Healthier Soup's on the Menu

AUTHOR(S)
McIndoo, Heidi
PUB. DATE
December 2016
SOURCE
Environmental Nutrition;Dec2016, Vol. 39 Issue 12, p5
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
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.
ACCESSION #
119318842

 

Related Articles

  • 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,...

  • Super Salads to Go. McIndoo, Heidi // 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...

  • 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...

  • Appetizer Appeal. McIndoo, Heidi // Environmental Nutrition;Sep2015, Vol. 38 Issue 9, p5 

    The article offers health advice related to appetizers including concern over the high fat and sodium content in store-bought appetizers, the need to monitor the number of servings consumed and the option of using vegetables as appetizers.

  • 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...

  • Taco Time! McIndoo, Heidi // Environmental Nutrition;Jan2014, Vol. 37 Issue 1, p5 

    The article discusses the nutrients that can be found in tacos.

  • Lifting the Lid on Coffee Shop Drinks. Mclndoo, Heidi // Environmental Nutrition;Feb2015, Vol. 38 Issue 2, p5 

    The article discusses the unhealthy amount of calories that may be contained in modern-day coffee shop drinks caused by saturated fats and carbohydrates. It offers some suggestions on how to order coffee without taking in additional calories such as ordering small cups of one's favorite flavors,...

  • 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...

  • 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...

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

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

Try another library?
Sign out of this library

Other Topics