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ISBN: 0-7570-0290-0
Length: 256 Pages
Size: 7.5
X 9-inch
Format: Quality Paperback
Category: Cooking / Eating Disorders
Price: $16.95
US / $19.95 CAN
Availability:
October 2007
Contents
Reviews
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You prepared as best as you could for the
procedure. You followed your doctor's advice to the letter, and
to your relief, the treatment went well. But you didn't expect the
pain and difficulty you are now experiencing as you try to chew
and swallow. The simple act of eating is no longer simple; it has
become pure torture.
Each year, medical treatments leave millions
of patients unable to eat normally. Most hospitals deal with this
problem simply by pureeing whatever food they are cooking. Needless
to say, the result is not very appetizing, so many people refuse
to eat, making it impossible to obtain adequate nutrition, maintain
a healthy weight, and help the body heal. To help ease them through
this difficult--and many times, unexpected--period, nutritionists
Sandra Woodruff and Leah Gilbert-Henderson have written the Soft
Foods for Easier Eating Cookbook. Here
is an easy- to-follow guide designed to provide maximum nutrition
and taste with minimum discomfort.
This cookbook not only provides delicious recipes
specifically designed to reduce mouth pain, nausea, and altered
tastes, but also shows you how to modify recipes to increase or
decrease calories, fat, carbohydrates, and fiber. You will learn
how to use these recipes in any diet prescribed by your doctor for
diabetes, kidney disease, high blood pressure, or other disorders.
You will learn how to modify your diet to improve your overall health,
whether you are having trouble losing weight or trying to prevent
unintentional weight loss. And you will learn how to prepare healthful
and delicious foods in your own kitchen using simple techniques.
The foods you eat will play a vital role as
you travel the road to recovery. With the Soft Foods for Easier
Eating Cookbook in hand, you are sure to find the journey easier,
faster, and far more enjoyable.
Sandra
Woodruff, MS, RD, LD/N, is a registered dietitian/nutritionist
and the best-selling author of numerous books on nutrition, cooking,
and healthy eating. Sandra holds a master's degree in nutrition
and food science from Florida State University. During her career,
she has worked as the dietitian for a hospital-based wellness center,
advised numerous medical groups and businesses, taught college nutrition
courses, and served as president of the Florida Dietetic Association.
She currently maintains a private
practice, where she specializes in helping people improve their
diets for the prevention and management of obesity, cardiovascular
disease, diabetes, and other diet-related health problems. Sandra
has spoken at numerous workshops and seminars and has appeared on
television and radio shows throughout the United States and Canada,
including Oprah Winfrey, The Lifetime Network, and QVC. Her work
has appeared in a variety of publications, including Prevention,
Cooking Light, Shape, Better Nutrition, Bottom Line Health, and
Family Circle.
Dr.
Mary Lelia (Leah) Gilbert-Henderson received her PhD from
the University of Tennessee in Nutrition Science. After completing
her degree, she worked as a post-doctoral fellow for Michigan State
University on the Nutrition Support Service Team at Butterworth
Hospital in Grand Rapids Michigan. In 1980, she took a second post-doctoral
fellowship at IUPUI in Indianapolis, Indiana. There she performed
research on insulin and glucagon metabolism. After moving to Tallahassee,
Florida, Leah became a full-time clinical dietitian at Tandem Health
Care of Tallahassee, a subacute hospital and long-term care facility.
She has taught nutrition and metabolism courses at Florida A&M University
and Florida State University, and has been president of the Tallahassee
Dietetic Association.
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