The breakfast book.Radd S, Hodder Headline, Sydney, 2003, 280 pages, $19.95, ISBN ISBN abbr. International Standard Book Number ISBN International Standard Book Number ISBN n abbr (= International Standard Book Number) → ISBN m 0-7336-1591-0 Nearly a quarter of the adult Australian population regularly skip breakfast, yet more and more research is demonstrating the nutritional and health benefits of a regular breakfast. DAA DAA - Distributed Application Architecture: under design by Hewlett-Packard and Sun. A distributed object management environment that will allow applications to be developed independent of operating system, network or windowing system. has recently participated in a television community service announcement encouraging breakfast consumption, and our dietary guidelines dietary guidelines Cardiology A series of dietary recommendations from the Nutrition Committee of the Am Heart Assn, that promote cardiovascular health. See Caloric restriction, food pyramid, French paradox. support it too. But sadly for many busy working people the alternative options of a snack on the way to work or midmorning--often high in saturated fat--is becoming the norm. This new book from well known consultant dietitian dietitian /di·e·ti·tian/ (di?e-tish´in) one skilled in the use of diet in health and disease. di·e·ti·tian or di·e·ti·cian n. A person specializing in dietetics. Sue Radd is a wonderful resource to recommend to anyone seeking information and inspiration about why and how to get the breakfast habit. The first third gives an overview of breakfast habits in Australia over the past 200 years, current trends, and the latest scientific findings on benefits, including the role of breakfast in weight control, school performance, mood, and general good health. The next section provides advice on what makes a good breakfast, including advice on the best choices among popular breakfast foods and how to understand information on product labels. Specific advice is included for those seeking to reduce their cholesterol or lower their risk of diabetes. There are suggested menus and meal plans as well as interviews with Australian celebrities about their breakfast habits. The last section gives over 50 different recipe ideas for home-made breakfast options. There is a useful glossary and index provided. The book is an inexpensive paperback with an attractive layout in a popular style, but without any colour illustrations. It comes with a foreword by Dr Rosemary Stanton and there are plenty of practical tips, tables of nutrition information, and lists of recommended food choices. The author gives answers to many of the common reasons people give for not eating breakfast, but the main emphasis is on the positive. The subtitle sets the tone throughout: Start the day right and enjoy greater health and vitality. Very often the recipe section of a book like this seems like padding, but not in this case. There are many unexpected and delicious options to tempt the adventurous and promote increased variety in grain and fruit consumption. Instead of plain oat oat member of the plant genus Avena in the family Poaceae. oats see avenasativa. oat grain seed of Avena sativa, and as 'oats' the favored grain for the feeding of horses. porridge, what about millet with macadamia macadamia (măk'ədā`mēə), name for the nut of the Macadamia ternifolia, an evergreen tree native to Australia, but cultivated in Hawaii. The nuts, also called Queensland nuts, are eaten roasted or raw. nuts and currants, cinnamon spiced quinoa quinoa (kēnwä`), tall annual herb (Chenopodium quinoa) of the family Chenopodiaceae (goosefoot family), whose seeds have provided a staple food for peoples of the higher Andes since pre-Columbian times. with dried fruits, African mielimeel porridge, or fig and almond couscous cous·cous n. 1. A pasta of North African origin made of crushed and steamed semolina. 2. A North African dish consisting of pasta steamed with a meat and vegetable stew. ? There are recipes for smoothies and fruit dishes as you would expect, but also simple and unusual alternative toast spreads that can be made at home, like cashew cashew (kăsh`  , kəsh`), tropical American tree (Anacardium occidentale , date and sprouted wheat, or avocado, coriander coriander (kōr'ēăn`dər), strong-smelling Old World annual herb (Coriandrum sativum) of the family Umbelliferae (parsley family), cultivated for its fruits. and tomato.
Nutrient content values are provided with all of the recipes.
The health information throughout the book is written for the average consumer, not the professional, and there are no references provided. However the book's information is clearly well researched, up to date and reliable. Interested readers are directed to the www.sueradd.com web site, where there is an extensive bibliography of over 250 recent scientific articles about breakfast nutrition. The author does not avoid giving advice and making judgements about individual branded products, but this is done in a fair way that appears to be appropriately independent and balanced. In discussing breakfast food options, there is a definite emphasis on grains, fruit, dairy and soy, with very little information about eggs, meat or fish (except in the historical section), nor any discussion of the current fad of low carbohydrate eating. Perhaps in the next edition these topics could be covered in more detail. There is no other book currently on the market that provides the same depth of information about breakfast for Australians seeking advice about the best way to start the day. Dietitians can be confident in recommending this book to any of their clients and will find it interesting to read themselves. Peter Williams ARC Key Centre for Smart Foods University of Wollongong History The University of Wollongong was founded in 1951 when a Division of the then New South Wales University of Technology (re-named the University of New South Wales in 1958) was established in Wollongong. |
|
||||||||||||||||||||
Printer friendly
Cite/link
Email
Feedback
Reader Opinion