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Quick Check Food Facts
Podcast available online at www.jneb.org
New Resources for Nutrition Educators
BOOK Quick Check Food Facts. 4th ed. Shapiro A. 2016. Barron's Educational Series, 250 Wireless Blvd, Hauppauge, NY 11788. Softcover book, 562 pp, $8.99, ISBN: 978-1-4380-0692-5. Comprehensive information on vegetables, fruits, cereal . Handy take-along facts and figures for restaurant dining.—Barron's Educational Series This resource is a quick reference guide for anyone who is interested in tracking the nutrient composition of his or her diet, whether their goal is weight loss or simply including more nutrient-dense foods. Data in the book were compiled from the US Department of Agriculture (USDA) National Nutrient Database for Standard Reference1 by the editorial staff at Barron's Educational Series and includes an introduction and section notes from registered dietitian Amy Newman Shapiro. Reference data for hundreds of foods are listed per serving including calories, total fat, saturated fat, cholesterol, carbohydrates, fiber, sugar, protein, and sodium. This reference'sintroductorychapter sets the stage for the reader to learn how to make healthy food decisions. Healthy eating tips are given on a variety of topics including varying food choices, slashing sodium, choosing healthy fats, and many others. ChooseMyPlate is also introduced in this section and is referenced throughout the book. Ten tips for healthy shopping are included in this chapter to provide useful advice regarding how to buy healthier foods and save money when shopping. This is followed by an explanation of how best to use the book; it encourages the reader to go to the ChooseMyPlate Web site, www. choosemyplate.gov, and get a personalized food plan.
A diagram of a nutrition facts label along with an explanation about how to use the information in each section of the label concludes the chapter. Note: Because this book was published before the new nutrition facts label was announced in May, 2016 by the USDA, the old label is referenced in the book. The next 5 chapters correspond to the ChooseMyPlate food groups: grains, vegetables, fruits, dairy, and protein. At the beginning of each chapter, before the reference data for foods in that group, section notes are provided about the food group, including: which essential nutrients the food group supplies in the diet, the number of servings to include daily, shopping tips such as Make at least half of your grains whole grains, shopping list essentials, red flags, and preparation pointers. The red flag notes alert the reader to common misconceptions such as wheat flour and cornstarch not being whole grains. Preparation pointers provide tips regarding substitutions that can be made during cooking to enhance flavor or improve nutrient content of the final product. The next 4 chapters on fats and oils, snacks and sweets, beverages, and mixed dishes contain information similar to that in the previous chapters, but because they are not ChooseMyPlate food groups they do not contain as much specific information about essential nutrients supplied by the foods. The
Inclusion of any material in this section does not imply endorsement by the Society for Nutrition Education and Behavior. Evaluative comments contained in the reviews reflect the views of the authors. Review abstracts are either prepared by the reviewer or extracted from the product literature. Prices quoted are those provided by the publishers at the time materials were submitted. They may not be current when the review is published. Reviewers receive a complimentary copy of the resource as part of the review process. J Nutr Educ Behav. 2016;48:755 Ó2016 Society for Nutrition Education and Behavior. Published by Elsevier, Inc. All rights reserved.
Journal of Nutrition Education and Behavior Volume 48, Number 10, 2016
chapter on baby foods and beverages provides information on feeding infants, toddlers, and young children. Readers gain an understanding of why nutrition facts labels are different for young children, as well as additional nutrition tips for raising healthy children. The final chapter includes nutrient data from 15 popular fast-food restaurants. Readers can find healthy eating out tips and suggestions for making healthier choices at each course, and red flag and green flag menu terms lists. Because foods from only 15 fast-food restaurants are listed, readers can use the additional tips and suggestions to make healthier choices at restaurants where nutrient information is not readily available. This book is a user-friendly way for individuals to access the USDA National Nutrient Database for Standard Reference data. Although the data supplied are not as exact as the original source (values have been rounded) or as extensive, they provide a portable, easily accessible source of nutrient listings. This resource is a reference that could be a valuable resource for individuals looking to learn how to identify healthy foods in the store, as well as a tool to check nutrients in foods that may not have nutrition facts labels, such as meat, bulk items, and fresh produce. Because restaurant nutrition information may not always be available when dining out, this book could also easily be taken along as a quick reference guide. Tanya O'Connor, MS, Colorado Department of Public Health and Environment, 4300 Cherry Creek Dr South, Denver, CO 80246 http://dx.doi.org/10.1016/j.jneb.2016.07.006
Cite this article as O'Connor T. Quick Check Food Facts [New Resources for Nutrition Educators]. J Nutr Educ Behav. 2016;48:755. REFERENCE 1. USDA, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 23. http:// www.ars.usda.gov/ba/bhnrc/ndl. Accessed June 30, 2016.
755
New Resources for Nutrition Educators
BOOK Quick Check Food Facts. 4th ed. Shapiro A. 2016. Barron's Educational Series, 250 Wireless Blvd, Hauppauge, NY 11788. Softcover book, 562 pp, $8.99, ISBN: 978-1-4380-0692-5. Comprehensive information on vegetables, fruits, cereal . Handy take-along facts and figures for restaurant dining.—Barron's Educational Series This resource is a quick reference guide for anyone who is interested in tracking the nutrient composition of his or her diet, whether their goal is weight loss or simply including more nutrient-dense foods. Data in the book were compiled from the US Department of Agriculture (USDA) National Nutrient Database for Standard Reference1 by the editorial staff at Barron's Educational Series and includes an introduction and section notes from registered dietitian Amy Newman Shapiro. Reference data for hundreds of foods are listed per serving including calories, total fat, saturated fat, cholesterol, carbohydrates, fiber, sugar, protein, and sodium. This reference'sintroductorychapter sets the stage for the reader to learn how to make healthy food decisions. Healthy eating tips are given on a variety of topics including varying food choices, slashing sodium, choosing healthy fats, and many others. ChooseMyPlate is also introduced in this section and is referenced throughout the book. Ten tips for healthy shopping are included in this chapter to provide useful advice regarding how to buy healthier foods and save money when shopping. This is followed by an explanation of how best to use the book; it encourages the reader to go to the ChooseMyPlate Web site, www. choosemyplate.gov, and get a personalized food plan.
A diagram of a nutrition facts label along with an explanation about how to use the information in each section of the label concludes the chapter. Note: Because this book was published before the new nutrition facts label was announced in May, 2016 by the USDA, the old label is referenced in the book. The next 5 chapters correspond to the ChooseMyPlate food groups: grains, vegetables, fruits, dairy, and protein. At the beginning of each chapter, before the reference data for foods in that group, section notes are provided about the food group, including: which essential nutrients the food group supplies in the diet, the number of servings to include daily, shopping tips such as Make at least half of your grains whole grains, shopping list essentials, red flags, and preparation pointers. The red flag notes alert the reader to common misconceptions such as wheat flour and cornstarch not being whole grains. Preparation pointers provide tips regarding substitutions that can be made during cooking to enhance flavor or improve nutrient content of the final product. The next 4 chapters on fats and oils, snacks and sweets, beverages, and mixed dishes contain information similar to that in the previous chapters, but because they are not ChooseMyPlate food groups they do not contain as much specific information about essential nutrients supplied by the foods. The
Inclusion of any material in this section does not imply endorsement by the Society for Nutrition Education and Behavior. Evaluative comments contained in the reviews reflect the views of the authors. Review abstracts are either prepared by the reviewer or extracted from the product literature. Prices quoted are those provided by the publishers at the time materials were submitted. They may not be current when the review is published. Reviewers receive a complimentary copy of the resource as part of the review process. J Nutr Educ Behav. 2016;48:755 Ó2016 Society for Nutrition Education and Behavior. Published by Elsevier, Inc. All rights reserved.
Journal of Nutrition Education and Behavior Volume 48, Number 10, 2016
chapter on baby foods and beverages provides information on feeding infants, toddlers, and young children. Readers gain an understanding of why nutrition facts labels are different for young children, as well as additional nutrition tips for raising healthy children. The final chapter includes nutrient data from 15 popular fast-food restaurants. Readers can find healthy eating out tips and suggestions for making healthier choices at each course, and red flag and green flag menu terms lists. Because foods from only 15 fast-food restaurants are listed, readers can use the additional tips and suggestions to make healthier choices at restaurants where nutrient information is not readily available. This book is a user-friendly way for individuals to access the USDA National Nutrient Database for Standard Reference data. Although the data supplied are not as exact as the original source (values have been rounded) or as extensive, they provide a portable, easily accessible source of nutrient listings. This resource is a reference that could be a valuable resource for individuals looking to learn how to identify healthy foods in the store, as well as a tool to check nutrients in foods that may not have nutrition facts labels, such as meat, bulk items, and fresh produce. Because restaurant nutrition information may not always be available when dining out, this book could also easily be taken along as a quick reference guide. Tanya O'Connor, MS, Colorado Department of Public Health and Environment, 4300 Cherry Creek Dr South, Denver, CO 80246 http://dx.doi.org/10.1016/j.jneb.2016.07.006
Cite this article as O'Connor T. Quick Check Food Facts [New Resources for Nutrition Educators]. J Nutr Educ Behav. 2016;48:755. REFERENCE 1. USDA, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 23. http:// www.ars.usda.gov/ba/bhnrc/ndl. Accessed June 30, 2016.
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