So What Can I Eat!

January 16, 2006
For befuddled readers wanting to "clarify the often conflicting information you hear every day about food and nutrition," this book will serve as a usable resource in the pursuit of better health. Zied, who says, "I'm a registered dietitian, not a food cop," reveals a list of changes to the guidelines of yore, pointing out, for instance, the addition of "discretionary calories," which can be used on treats or second helpings. But there's a lot of information here, and the book's seven-step plan for determining actual versus necessary calorie intake, which requires some work, may deter casual dieters. Many of the book's assertions aren't surprising (a balanced diet plus exercise equals better health; moderation is key), but discussions of RDIs (Reference Daily Intakes, a set of references regarding the recommended dietary allowances for essential vitamins and minerals) and common terms on food labels (e.g., what makes a food "low calorie") may offer new insights even to super-healthy sorts. Those readers will also benefit from the detailed shopping list, menu plans, suggestions for dining out and host of recipes designed to aid in better health through education and practice.

February 1, 2006
Forty years ago, everyone knew that eating healthy meant consuming balanced portions from each of the four food groups and cutting calories to lose weight. Today, we have a food pyramid with steps running up one side; the supermarkets are crammed with low-fat, low-carb, low-sugar concoctions; and yet we as a country are fatter than ever. What happened? These two books try to cut through the confusion to map out the basic facts of human nutrition and weight control. Dietitian Zied (spokesperson, American Dietetic Assn.) and science writer Winter ("A Consumer's Dictionary of Cosmetic Ingredients") take a scientific approach, explaining the new U.S. dietary guidelines and demonstrating how the revised food pyramid can be adapted for each individual. Tables show age and activity levels for determining one's optimal caloric intake, and different foods are analyzed for the development of a personal menu plan.

Light (former director, USDA Dietary Guidance & Nutrition Education Research), on the other hand, forgoes the technical stuff, opting instead for a flexible diet and exercise schedule. She also realistically addresses eating out and on the run. Both books include menus and recipes, and both provide useful tips for trimming empty calories from one's intake. Both emphasize the necessity of exercise, but neither mandates specific activities. Either would be a good choice for public libraries, depending on the education level of their clientele." -Susan B. Hagloch, formerly with the TuscarawasCty. P.L., New Philadelphia, OH"

Copyright 2006 Library Journal, LLC Used with permission.