Restaurant confidential: the shocking truth about what you're really eating when you're eating out

Book Cover
Publisher:
Workman Pub.,
Pub. Date:
[2002]
Language:
English
Description
In May 2001, the Center for Science in the Public Interest (CSPI) broke a major pizza story on the ABC television program 20/20 and once again captured front-page headlines, just as it did when it released studies on movie popcorn and take-out Chinese food. In Restaurant Confidential , Dr. Michael F. Jacobson and his CSPI team do for sit-down meals what their Fast-Food Guide--with 247,000 copies in print--did for fast food. Belgian Waffle or Rib-Eye Steak? Bloomin' Onion or Mrs. Fields's Double-Fudge Brownie? Americans are now eating almost one-third of their meals outside the home, spending $222 billion annually doing so-and watching their waistlines balloon. What's in this food? To answer, CSPI performs across-the-board restaurant profiles that give straight-shooting scientific data on the fat, sodium, and calorie content of the most popular dishes. The information is organized by type of cuisine--Chinese, Mexican, steak house, and more--and covers all the major chains, such as The Olive Garden, Applebee's, and Outback. The book provides specific eating strategies for every kind of restaurant, as well as shocking facts: Did you know that a typical order of stuffed potato skins packs a whopping 1,260 calories and 48 grams--two days' worth--of saturated fat? A 10-point plan for ordering wisely, plus dozens of tips throughout, takes the information one step further by showing how to eat happily and healthfully. It's the nutrition book that reads like a thriller. Take the steak and brownies; a whole fried onion with dipping sauce has a blooming 163 grams of fat, and the seemingly innocent Belgian waffle with whipped topping and fruit has even more fat and calories than two sirloin steaks.
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Grouping Information

Grouped Work ID65801c91-1969-8ead-cbb7-413bc201c0ad
Grouping Titlerestaurant confidential the shocking truth about what you re really eating when you re eating out
Grouping Authorjacobson michael f
Grouping Categorybook
Last Grouping Update2019-11-29 01:19:30AM
Last Indexed2019-12-08 03:54:37AM

Solr Details

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accelerated_reader_reading_level0
auth_author2Hurley, Jayne G.
authorJacobson, Michael F.
author2-roleCenter for Science in the Public Interest.
Hurley, Jayne G.
hoopla digital.
author_displayJacobson, Michael F
available_at_ccuColorado Christian University
detailed_location_ccuCCU Circulating Books (Lower Level)
display_descriptionIn May 2001, the Center for Science in the Public Interest (CSPI) broke a major pizza story on the ABC television program 20/20 and once again captured front-page headlines, just as it did when it released studies on movie popcorn and take-out Chinese food. In Restaurant Confidential, Dr. Michael F. Jacobson and his CSPI team do for sit-down meals what their Fast-Food Guide--with 247,000 copies in print--did for fast food. Belgian Waffle or Rib-Eye Steak? Bloomin' Onion or Mrs. Fields's Double-Fudge Brownie? Americans are now eating almost one-third of their meals outside the home, spending $222 billion annually doing so-and watching their waistlines balloon. What's in this food? To answer, CSPI performs across-the-board restaurant profiles that give straight-shooting scientific data on the fat, sodium, and calorie content of the most popular dishes. The information is organized by type of cuisine--Chinese, Mexican, steak house, and more--and covers all the major chains, such as The Olive Garden, Applebee's, and Outback. The book provides specific eating strategies for every kind of restaurant, as well as shocking facts: Did you know that a typical order of stuffed potato skins packs a whopping 1,260 calories and 48 grams--two days' worth--of saturated fat? A 10-point plan for ordering wisely, plus dozens of tips throughout, takes the information one step further by showing how to eat happily and healthfully. It's the nutrition book that reads like a thriller. Take the steak and brownies; a whole fried onion with dipping sauce has a blooming 163 grams of fat, and the seemingly innocent Belgian waffle with whipped topping and fruit has even more fat and calories than two sirloin steaks.
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hoopla:MWT11689378Online Hoopla CollectionOnline HooplaeBookeBook1falsetrueHooplahttps://www.hoopladigital.com/title/11689378Available Online
ils:.b20768138.i59432640CCU Circulating Books (Lower Level)TX 945 .J33 20021falsefalseOn Shelfccbk
itype_ccuBook
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literary_formNon Fiction
literary_form_fullNon Fiction
local_callnumber_ccuTX 945 .J33 2002
owning_library_ccuColorado Christian University
owning_location_ccuColorado Christian University
primary_isbn9780761100355
publishDate2002
record_details
Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical Description
hoopla:MWT11689378eBookeBookEnglishWorkman Publishing Company, 2002.1 online resource
ils:.b20768138BookBooksEnglishWorkman Pub., [2002]xiii, 381 pages ; 21 cm.
recordtypegrouped_work
scoping_details_ccu
Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
ils:.b20768138.i59432640On ShelfOn Shelffalsetruetruefalsefalsetrue80, 76, 77, 78, 79
subject_facetDietary Fats
Electronic books
Food -- Composition
Food Analysis
Nutritional Physiological Phenomena
Nutritive Value
Popular Work
Restaurants
Restaurants -- United States
United States
title_displayRestaurant confidential : the shocking truth about what you're really eating when you're eating out
title_fullRestaurant confidential : the shocking truth about what you're really eating when you're eating out / Michael F. Jacobson, Jayne G. Hurley and the Center for Science in the Public Interest
Restaurant confidential : the shocking truth about what you're really eating when you're eating out [electronic resource] / Michael F. Jacobson, Jayne G. Hurley, and the Center for Science in the Public Interest
title_shortRestaurant confidential
title_subthe shocking truth about what you're really eating when you're eating out
topic_facetComposition
Dietary Fats
Electronic books
Food
Food Analysis
Nutritional Physiological Phenomena
Nutritive Value
Restaurants