By Karen J. Nolan, PhD and Jo-Ann Heslin, MA, RD, CDN
People love to talk about food – what to eat; what not to eat; does the food have too many calories, too much carb, fat, cholesterol, and sodium; or does the food have enough protein and fiber. The Complete Food Counter, 4th Edition (Pocket Books, 2012) by Karen J. Nolan, PhD and Jo-Ann Heslin, MA, RD tells the reader everything they need to know. The book is the best source for reliable nutrition information and foods counts available. If you eat it, you’ll find it here.
What is new in the fourth edition?
Over half of the food counts are either new or revised since the last edition, giving the reader values for calories, fat, cholesterol, protein, carbohydrate, fiber and sodium for over 17,000 foods.
The books list thousands generic foods along with thousands of national, regional, natural, vegetarian, gluten-free and organic brands.
Ninety-seven national and regional restaurant chains are represented; many chains are new to this edition.
Food categories have been expanded and added to reflect the changes that have occurred in the marketplace. In addition, there are now almost 900 take-out choices listed and over 160 alcohol drinks to help the reader estimate food what’s in their choices.
The introductory text has been expanded and updated to reflect the latest findings in nutrition science. For every nutrient counted (calories, fat, cholesterol, protein, carbohydrate, fiber and sodium), the reader will find a simple way to determine their own individual need.
Information boxes, tables and lists are sprinkled throughout the book to highlight important, useful, and interesting information. For example: Did you know? An average dill pickle contains 1,000 milligrams of sodium, two-thirds of your day’s supply.
Information in the book is presented in an easy-to-understand, easy-to-use style. The reader will feel like they are chatting directly with the authors – not pushed or intimidated into making changes, but encouraged towards a healthier lifestyle.