Cover image for Low-carb dieting for dummies
Title:
Low-carb dieting for dummies
Author:
Chauncey, Katherine B.
Personal Author:
Publication Information:
Hoboken, NJ : Wiley Publishing, [2004]

©2004
Physical Description:
xxii, 334 pages : illustrations ; 24 cm.
General Note:
Includes index.
Language:
English
ISBN:
9780764525667
Format :
Book

Available:*

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RM237.73 .C43 2004 Adult Non-Fiction Open Shelf
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RM237.73 .C43 2004 Adult Non-Fiction Open Shelf
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RM237.73 .C43 2004 Adult Non-Fiction Non-Fiction Area
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RM237.73 .C43 2004 Adult Non-Fiction Open Shelf
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RM237.73 .C43 2004 Adult Non-Fiction Open Shelf
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RM237.73 .C43 2004 Adult Non-Fiction Open Shelf
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RM237.73 .C43 2004 Adult Non-Fiction Open Shelf
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RM237.73 .C43 2004 Adult Non-Fiction Open Shelf
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RM237.73 .C43 2004 Adult Non-Fiction Open Shelf
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RM237.73 .C43 2004 Adult Non-Fiction Open Shelf
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RM237.73 .C43 2004 Adult Non-Fiction Open Shelf
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RM237.73 .C43 2004 Adult Non-Fiction Open Shelf
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Summary

Summary

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 ho 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


Author Notes

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.


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 Conversion Guide
Index