Colgate U. steps-up healthy menu program
- Fooled by low-fat. Liebman, Bonnie // Nutrition Action Health Letter;Apr97, Vol. 24 Issue 3, p2
Reports on the tendency of people to eat more when presented with a low-fat labeled food. Deceptions resulting from low-fat diets; Significance of calorie counting.
- Good & greaseless. // Nutrition Action Health Letter;Oct97, Vol. 24 Issue 8, p16
Suggests low-fat fish and chicken products. Van de Kamp's Crisp & Healthy 97% Fat Free Fish Fillets; Crisp & Healthy Fish Sticks; Banquet or Tyson Fat Free Breast Tenders or Patties.
- The skinny on fat. Coeyman, Marjorie // Restaurant Business;2/15/97, Vol. 96 Issue 4, p25
Presents statistics on the fat content of hamburgers from Chick-fil-A and Subway.
- What goes in when fat comes out. // Prevention;Feb96, Vol. 48 Issue 2, p69
Identifies the common ingredients replacing fat in modern processed foods. Combining old ingredients to mimic fat; Gums; Pectins; Cellulose; Whey protein; Modified starches; Emulsifiers.
- Off to a smooth start. // Men's Health (10544836);Jan95, Vol. 10 Issue 1, p17
Features the Power Smoothie, a breakfast drink designed by nutritionist Anita Hirsch, R.D., that could be made at night and kept in the refrigerator until the morning. Recipe; Information on calories, carbohydrates and more.
- When `low-fat' isn't. // Joe Weider's Muscle & Fitness;May96, Vol. 57 Issue 5, p34
Focuses on low-fat products. Information on low-fat products; Percentage of fat in different types of milk; Examining labels of low-fat milk.
- Hidden treasures. // Body Bulletin;Oct95, p1
Presents several healthy and low-fat foods. Lima beans; Canned chili; Red cabbage.
- Is it really fat free? // Current Health 1;Feb98, Vol. 21 Issue 6, p2
Questions whether products which advertise that they are fat free on the packages really are. Information on a incident in which a New York man tested a bag of pretzels; What the man discovered; United States Food and Drug Administration's standards on fat free products.
- Ice-cream clones for calorie counters. // Consumers' Research Magazine;Oct91, Vol. 74 Issue 10, p26
Reprints an article from the `University of California at Berkeley Wellness Letter,' which talks about the wealth of new low-fat ice creams available on the market. These frozen desserts use new ingredients and technologies to approximate the creamy texture of ice cream. Guidelines for...