Details
Synopsis
To help caregivers plan meals for the ill, the convalescent, and people on special diets, here is an explanation of nutritional needs and how to fill them. Includes comfort foods and delicacies to tempt small appetites such as Creamy Chicken Soup, Baked Stuffed Sweet Potato, and Curried Chicken with Fruit.
| Size | | Height: | 9.0 in | | Width: | 6.8 in | | Thickness: | 1.0 in | | Weight: | 21.6 oz |
Industry Reviews
These books recognize the value of nutrition in fighting disease and offer ways of applying diet to attain better health. What To Eat Now, developed by the Northwest cancer support organization Cancer Lifeline, is a combination cookbook and nutrition guide aimed at cancer patients and survivors. The authors stress easy-to-follow tips on choosing and preparing nutritious foods. They also include recipes, some contributed by chefs at popular Seattle restaurants. The meal-planning section, which relies on organization and make-ahead meals, may be of less value to those patients whose appetites require more flexibility in food presentation. Ways of coping with the nutritional side effects of cancer treatment are emphasized. Cooking Well takes a broader approach by including chronic and acute illnesses that have critical nutritional components, such as kidney, liver, and lung diseases. The preservation of nutrients through proper preparation is explained, as is cleaning, storing, and cooking food to avoid contamination. Each disease's specific nutritional therapy needs are defined, and preventing malnutrition, tempting the poor appetite, and preparing special fare such as a liquid or soft diet are addressed. Recipes are included in each section, and a special chapter on sick children and a list of resources with recommended readings round out the book. Of the two titles, Cooking Well is more comprehensive and inclusive, making it an excellent choice for health collections. Janet M. Schneider, James A. Haley Veterans Hosp., Tampa, Fla.
Breitman
Reaching way beyond chicken soup, Behan, a dietitian and contributor to the Tufts University Diet and Nutrition Newsletter, does offer two fine recipes here for that traditional cure-all. To help caregivers plan meals for the ill or convalescent, Behan explains essential nutrients and lists recommended daily servings of six food groups: protein, calcium, vegetable, fruit, grain/starch and fat/oil. The special needs of those with AIDS, cancer and those on certain restricted diets are considered. But most of Behan's advice is general: make every bite count, and make sure the patient gets lots of calories and protein. This is no time to worry about cholesterol levels, she counsels. Thus, Banana Buttermilk Pancakes use whole eggs and butter; Creamy Chicken Soup is enhanced with pureed baby-food chicken, evaporated milk and eggs; and Baked Stuffed Sweet Potato contains real sour cream and eggs. Among the expected comfort foods pastas, puddings and custards are such surprises as Curried Chicken with Fruit to pique a waning appetite. Recipes are quite easy and all have nutritional analyses. Included are suggestions (but no recipes) for feeding a sick child, warnings about nontraditional diet therapies and possible food-drug interactions and a resource list of medical professional and interest-group organizations. (July)
Lopate
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