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Low-Carb Dieting For Dummies »
Authors: Katherine B. Chauncey Ph.D., R.D.
ISBN-13: 9780764525667, ISBN-10: 0764525662
Format: Paperback
Publisher: Wiley, John & Sons, Incorporated
Date Published: November 2003
Edition: (Non-applicable)
Author Biography: Katherine B. Chauncey Ph.D., R.D.
Katherine B. Chauncey, PhD, a registered dietician, is an Associate Professor and Director of Nutrition at the Texas Tech Medical Center’s Center for Integrative and Nutritional Medicine.
Book Synopsis
Reduce your weight, your cholesterol, and your blood pressure
Get the facts about carbs and get serious about improving your health
Curious about going low-carb? This plain-English guide explains the latest research behind reduced-carbohydrate diets, dispelling the myths and revealing how to navigate your way through the good and bad carbs to create a diet plan that works! You get delicious recipes and lots of tips to make your low-carb diet a success.
Discover how to:
- Stock a low-carb kitchen
- Prepare 75 tasty low-carb recipes
- Eat right while dining out
- Create both meat and vegetarian dishes
- Incorporate exercise into your day
- Maintain a low-carb lifestyle
The Dummies Way
- Explanations in plain English
- "Get in, get out" information
- Icons and other navigational aids
- Tear-out cheat sheet
- Top ten lists
- A dash of humor and fun
Table of Contents
Introduction.
Part I: Understanding the Carbohydrate Controversy.
Chapter 1: Mapping Out Low-Carb Dieting.
Chapter 2: The Great Debate: Carbs versus Fat.
Chapter 3: All Carbs Are Not Created Equal: Looking at the Differences.
Chapter 4: Determining Whether Low-Carb Eating Is Right for You.
Part II: Steering Yourself Back to Whole Foods.
Chapter 5: Taking a Joyride: Falling in Love with Whole Foods.
Chapter 6: Navigating Your Way through the Starchy Carbs.
Chapter 7: Shifting into Dairy Foods.
Chapter 8: Fueling Up with Fats: Good Fats, Bad Fats.
Part III: Shopping, Cooking, and Dining Out.
Chapter 9: Navigating the Supermarket.
Chapter 10: Planning Menus and Meals.
Chapter 11: Savory Beginnings and Sweet Endings: Choosing the Best Recipes.
Chapter 12: Entrees and Side Dishes.
Chapter 13: Eating Out without Apologies.
Part IV: Recognizing Factors Other Than Food.
Chapter 14: Taking Supplements When Food May Not Be Enough.
Chapter 15: Setting a Fitness Goal.
Part V: Sticking to the Plan.
Chapter 16: Psyching Yourself Up.
Chapter 17: Setting Yourself Up to Succeed.
Chapter 18: Falling Off the Wagon and Getting On Again.
Part VI: The Part of Tens.
Chapter 19: Ten Benefits of Low-Carb Dieting.
Chapter 20: Ten Frequently Asked Questions about Low-Carb Dieting.
Chapter 21: Ten Sources of Help on the Web.
Part VII: Appendixes.
Appendix A: The Body Mass Index.
Appendix B: The Glycemic Index and Glycemic Load of Foods.
Appendix C: Sample Grocery List.
Appendix D: Dietary Reference Intakes.
Appendix E: Metric ConversionGuide.
Index.
Subjects
