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the emphasis on the superiority of one nutrient above all others.. or on the cure-all potential of a particular nutrient or diet that excludes a nutrient? Nutrition is an intricate science of many checks and balances. No one nutrient — by its presence or its absence can cure everything. Especially beware of weight-loss diet books that advocate diets which omit one or more of the food groups.
The following list is reprinted from the Nutrition Reading List prepared by the Dietetic Association. This brief list inludes a variety of good nutrition information for those who are interested in:
Fitness: Athlete's Kitchen by Nancy Clark, M.S., R.D., Boston: CBI Publishing, Inc.; Eating for Endurance by Ellen Coleman, R.D., Riverside, California: Rubidoux Printing Co.; Food for Sport by Nathan J. Smith, M.D., Berkeley, California: Bull Publishing Co.
The Younger-set: What’s to Eat and Other Questions Kids Ask About Food U.S. Department of Agriculture, Government Printing Office, Washington, D.C.
The Vegetarian Viewpoint: Laurel’s Kitchen: A Handbook for Vegetarian Cookery and Nutrition by Laurel Robertson, Carol Flinders and Browen Godfrey, Petaluma, California: Nigil Press.
The Fiber Factor: The High Fiber Cookbook: Recipes for Good Health by Pamela Westland, New York, New York: Arco Publishing Co.; Fitness urith Fiber, Standard Miling Company, Kansas City, Missouri.
General Nutrition Info: Eater’s Guide by Candy Cumming, R.D., and Vicki Newman, R.D., Englewood Cliffs, New Jersey: Prentice Hall, Inc.; Jane Brody’s Nutrition Book by Jane Brody, New York, New York: W.W. Norton Co.; Life Style: The New American Cuisine: Low Calorie, Low Salt, Low Fat Way to Good Food and Good Health by Rose Dosti, Deborah Kidushim, and Mark Wolke, San Francisco, California; Harper Row.; Nutrition Guide to Eating Out by Betty Wedman, R.D., Hinsdale, Illinois: Nutrition Publications; Low-Fat, LowCholesterol Cookbook by the American Heart Association, Scott M. Grundy, M.D., Editor.
The following two recipes are from the American Heart Association’s Low Fat, Low-Cholesterol Cookbook The pancakes use skim milk and egg whites plus rolled oats and whole wheat flour to make them low in fat and high in fiber.
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