TITLE

Globally Healthy

AUTHOR(S)
Rubin, Karen Wilk
PUB. DATE
August 2006
SOURCE
FoodService Director;8/15/2006, Vol. 19 Issue 8, p37
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
This article presents tips on preparing healthy ethnic meals. Suggestions include limiting food portions and including high-fiber fruits, vegetables, beans, lentils and whole grains. It also recommended to include moderate amounts of skinless poultry, lean meats, fish and low-fat dairy products and to prepare fat-free marinades with fruit juice, tomato juice, low-sodium soy or teriyaki sauce, nonfat yogurt, wine, vinegar or fat-free broth with a variety of herbs and spices. INSET: LOW-FAT, LOW-CAL INTERNATIONAL MENUS.
ACCESSION #
21940567

 

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