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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.
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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.
Copyright © 2017 American College of Physicians. All Rights Reserved.
Print ISSN: 0003-4819 | Online ISSN: 1539-3704
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