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A comprehensive collection of recipes arranged by sequence of meal courses, from "appetizers" to "desserts." Each recipe is scaled for two dimensions, a small number of portions and a large number, and includes a detailed list of nutrient components and the recipe's content of each. The first chapter is a general introduction to good nutrition and the second a guide to substitutions to increase fiber content or reduce fat, cholesterol, or sodium contents. The recipes draw in general on American regional, Italian, French, and Oriental styles.
Dietitians' Food Favorites.. Ann Intern Med. 1987;107:128. doi: 10.7326/0003-4819-107-1-128_1
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Published: Ann Intern Med. 1987;107(1):128.
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Print ISSN: 0003-4819 | Online ISSN: 1539-3704
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