Nutrition


 

Cardiac Cuisine
A Guide to Healthy Eating
Gail Underbakke


Cardiac Cuisine is a how-to for healthier eating: sample weight-loss and weight-maintenance menus are supplemented by clear explanations of nutritional facts and of the nutrition information on packaged foods. Cooking methods designed to reduce the amount of fats and salts in our diet are explained. The book includes about seventy recipes, developed in accordance with the American Heart Association's diet plan. Simple but delicious snacks, soups, salads, main dishes, and desserts will give you a head start on developing new eating patterns that will keep you healthy and diminish the risk of heart disease.

Gail Underbakke is a dietitian in the Preventive Cardiology Program at the University of Wisconsin–Madison Medical School. She has counseled patients in cardiac rehabilitation clinics for over eight years and for the past five years she has taught heart-healthy cooking classes.

Inquiries regarding review copies, events, and interviews can be directed to the publicity department at publicity@uwpress.wisc.edu or (608) 263-0734.

May 1993
LC: 88-006087 RC
115 pp.
ISBN-10: 0-299-97064-7
ISBN-13: 978-0-299-97064-2
Paper $9.95 t


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