TITLE

Menuing fish

AUTHOR(S)
Rubin, Karen Wilk
PUB. DATE
October 1998
SOURCE
FoodService Director;10/15/98, Vol. 11 Issue 10, p114
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Discusses the nutritional benefits of eating fish. Fish as excellent sources of protein and omega-3 fatty acids, which may reduce the risk of heart disease and ischemic stroke; Low cholesterol content of fish; Warning against pickled, smoked, dried and canned fish that are high in sodium; Health effects of taking fish oil supplements.
ACCESSION #
1584421

 

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