Convenience Foods Fact Book PDF Download
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Author: Dietary Products
Publisher:
ISBN:
Category : Convenience foods
Languages : en
Pages : 63
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Book Description
Author: Dietary Products
Publisher:
ISBN:
Category : Convenience foods
Languages : en
Pages : 63
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Book Description
Author: Arlene Monk
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 486
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Book Description
This book shows how to combine convenience and good nutrition. It includes new listings of more than 1,500 popular brand-name products from frozen dinners to corn chips. It contains all the nutritional information needed to make wise food choices at the supermarket.
Author:
Publisher:
ISBN:
Category : Frozen foods
Languages : en
Pages : 324
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Book Description
Author: Arlene Monk
Publisher: IDC Publishing
ISBN: 9781885115362
Category : Cooking
Languages : en
Pages : 434
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Book Description
If you think food labels were the final answer to making healthful food choices in the supermarket, Convenience food Facts will convince you otherwise. It makes shopping for convenience foods...convenient!
Author: National Frozen Food Association
Publisher:
ISBN:
Category : Frozen foods
Languages : en
Pages : 772
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 282
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Book Description
Author: Arlene Monk
Publisher: Chronimed Publishing
ISBN:
Category : Brand name products
Languages : en
Pages : 222
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Book Description
Abstract: Guidelines are provided to ensure meeting nutritional needs and desires while usng convenience food in a busy lifestyle. Tips on reducing calories, fats and sodium in the diet, shopping, reading labels are discussed. Brand name convenience foods are listed under titles: accompaniments; appetizers; beverages; breads; breakfast foods; candies; crackers, dairy products; desserts; dips; entrees; fats; jams, jellies and preserves; nuts and seeds; salad dressings, sauces and gravies; snack foods; soups; and vegetables. Each listing provides the calories, carbohydrate, protein, fat, sodium content and the exchange list equivalents for a serving size of the convenience food.
Author: Larry G. Traub
Publisher:
ISBN:
Category : Convenience foods
Languages : en
Pages : 196
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Book Description
Author:
Publisher:
ISBN:
Category : Frozen foods
Languages : en
Pages : 946
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Book Description
Author: Andrew F. Smith
Publisher: Reaktion Books
ISBN: 1780236093
Category : Cooking
Languages : en
Pages : 226
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Book Description
The single most influential culinary trend of our time is fast food. It has spawned an industry that has changed eating, the most fundamental of human activities. From the first flipping of burgers in tiny shacks in the western United States to the forging of neon signs that spell out “Pizza Hut” in Cyrillic or Arabic scripts, the fast food industry has exploded into dominance, becoming one of the leading examples of global corporate success. And with this success it has become one of the largest targets of political criticism, blamed for widespread obesity, cultural erasure, oppressive labor practices, and environmental destruction on massive scales. In this book, expert culinary historian Andrew F. Smith explores why the fast food industry has been so successful and examines the myriad ethical lines it has crossed to become so. As he shows, fast food—plain and simple—devised a perfect retail model, one that works everywhere, providing highly flavored calories with speed, economy, and convenience. But there is no such thing as a free lunch, they say, and the costs with fast food have been enormous: an assault on proper nutrition, a minimum-wage labor standard, and a powerful pressure on farmers and ranchers to deploy some of the worst agricultural practices in history. As Smith shows, we have long known about these problems, and the fast food industry for nearly all of its existence has been beset with scathing exposés, boycotts, protests, and government interventions, which it has sometimes met with real changes but more often with token gestures, blame-passing, and an unrelenting gauntlet of lawyers and lobbyists. Fast Food ultimately looks at food as a business, an examination of the industry’s options and those of consumers, and a serious inquiry into what society can do to ameliorate the problems this cheap and tasty product has created.
