Illustrated cookbook of eating hints, recipes and tips for better nutrition during cancer treatment, spiral-bound, in very good condition. ACTUAL Bookrate shipping cost - NO handling fee.
Creating meals that tasted good while adhering to a low-cholesterol, low-saturated-fat, medically approved diet for a heart patient inspired a comprehensive collection of recipes, some unique and original, some adapted from traditional fare. The emphasis is on the use of polyunsaturated oils, buttermilk, no eggs, and no cheese (except Sap Sago and cottage). Hints for stocking the larder provide guidance in finding the right groceries. Background information covers the relationship of diet to heart disease. Other topics include menu planning, recipe conversion, reference tables for fat and cholesterol content of foods, definition of terms, and suggestions on cooking methods.
Titled EATING HINTS … Recipes and Tips for Better Nutrition During Cancer Treatment by US Department of Health and Human Services, Public Health Service, National Institutes of Health. Reprinted April 1982. Wire-spiral bound softcover, with illustrated drawings, measures approx 6” x 9” with 86 pages, including recipe index and chart for nutritional formulas and preparations commonly available. This is an excellent source of help and good-flavor recipes … not your typical bland diet-type!
TABLE OF CONTENTS:
1. Why Is It Important To Eat Well When You Have Cancer?
2. Some General Advice About Eating
5. General Eating Problems
8. Problems With Nausea and Vomiting
10. Mouth and Throat Problems
12. Feeling Tired
14. Problems With Diarrhea, Constipation, Bloating, Heartburn
17. How Much Protein & How Many Calories Do I Need? 18. Hints For Adding Protein To Your Diet
19. Hints For Adding Calories To Your Diet
21. Are You Looking For Foods Which Are Low In Fat?
22. Are You Looking For Foods Which Are Low In Fiber?
23. Are You Looking For Soft Foods Or Liquid Meals?
25. What Do You Mean By Eating Well?
26. What Is Lactose Intolerance?
29. How To Save Time And Energy
31. Helpful Appliances
33. Recipes (see index in back of book)
…..35. Main Meals
…..50. Sauces and Gravies
…..55. Drinks, Snacks and Desserts
80. Nutritional Formulas
82. Cookbooks To Consider
85. Recipe Index
Random Sample Recipes
PEARL’S STRAWBERRY MILK SHAKE
½ cup frozen strawberries
1 scoop ice cream
½ cup milk
Mix or blend until smooth.
Serves 1
Contributed by Pearl L Howard
Low fat: Use low fat milk and ice milk
Low lactose: Not acceptable
Low sodium: Acceptable
Sugar free: Substitute unsweetened strawberries. Diabetics on measured diets must make needed adjustments in their diets
Calories: 355 per recipe
Protein: 7 gms. Per recipe
VERA’S BANANA MILKSHAKE
1 whole ripe banana, sliced
1 cup milk
Vanilla (few drops)
Measure into blender and blend at high speed until smooth.
Serves 1
Contributed by Vera Bagley
Low fat: Use low fat milk
Low lactose: Substitute soy formula for milk
Low sodium: Acceptable
Sugar free: Acceptable
Calories: 275 per recipe
Protein: 9 gms. per recipe
ROBERT’S TUNA BAKE
1 can (7 ozs.) water packed tuna, broken in small pieces
1 can (10 ozs.) tomato soup
½ cup milk
¼ lb American or cheddar cheese
1 lb box of elbow macaroni, cooked
Mix first four ingredients in saucepan and heat until cheese melts. Add macaroni to sauce and mix well. Pour into greased baking dish and bake at 350-degrees for 20 minutes.
Serves 8.
Contributed by Mr Robert L Card
Low fat:Acceptable
Low lactose: Substitute soy formula for milk. Use aged cheddar cheese.
Low sodium: Not Acceptable
Sugar free: Acceptable
Calories: 435 per serving
Protein: 24 gms. per serving
HELEN’S SOFT CHOCOLATE FROSTING
½ cup white sugar
½ cup brown sugar
3 heaping Tbls cocoa
3 heaping Tbls cornstarch
1 cup milk
3 Tbls margarine
Mix first four ingredients together in saucepan until well blended. Gradually add milk, Add margarine. Cook over medium heat, stirring constantly until thick and smooth. (You may need to remove from heat occasionally to prevent sticking or lumping.) Ice cake while the frosting is still warm. Ices two 9-inch layers, (servicing 16 people). Recipe can easily be cut in half for a single layer cake or cupcakes.
Contributed by Helen Monahan
Low fat:Use 1 Tbl. margarine
Low lactose: Substitute water for milk. Use non-dairy margarine.
Low sodium: Acceptable
Sugar free: Not Acceptable
Calories: 91 per serving
Protein: 1 gm. per serving
Condition: Very good. Non-toned quality-paper pages are clean with no splatters or spots, tight to no-rust two-staple binding, no internal creases, no chips, no writing. Cardboard-like covers are clean with only one spot near open edge area on front cover. Straightened but slight crease upper corner spine area down to the right of the mantel … not bad; I almost missed it. Any shadow is from copier and NOT on item. No mildew or musty smell.
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