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The Official Pritikin Guide to Restaurant Eating

出版	Bobbs-Merrill, 1984
主題	Health & Fitness / Diet & Nutrition / DietsHealth & Fitness / Diet & Nutrition / Weight LossTravel / Food, Lodging & Transportation / Restaurants
ISBN	06725277319780672527739
URL	http://books.google.com.hk/books?id=18qb_UJRJ00C&hl=&source=gbs_api

註釋Abstract: Followers of the Pritiken Diet Program, and those not familiar with it, can learn how to eat in all kinds of restaurants and still follow Pritiken guidelines. The emphasis is on complex carbohydrates, low fat, low cholesterol, low sodium, and low in simple sugars. Restaurants that serve Pritiken meals are listed. Suggestions for successful dining out in any restaurant include: careful selection of the restaurant (call ahead to check on flexibility of chef), an assertive but realistic attitude, good communication with the waitperson, and proficiency in reading a menu "between the lines". This last skill, dubbed "menu literacy", is taught by offering pointers and providing sample menus for practice. General principles for ordering appropriate meals in various ethnic restaurants are described, and requests in six languages (Spanish, Chinese, French, Italian, Hebrew, and German) are included for "no oil, no salt, no sugar; especially no MSG. Assorted steamed vegetables, please. Thank you." One chapter contains suggestions for the restauranteurs who would like to offer Pritiken-type meals to his/her patrons, and includes an index to all Pritiken recipes listed in available books on the Pritiken program. (as).