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 | Title: | CHOICES Healthy Recipe Cookbook | | Pub. date: | 2003 | | Edition: | first | | Includes: | Cookbook | | Audience: | Multiple Audiences, Hispanic | | Language: | English, Spanish | | Description: | This 5 X 8, spiral-bound recipe booklet was developed to accompany the CHOICES: Steps Toward Health curriculum, a University of Massachusetts Extension Nutrition Education curriculum used with EFNEP and FNP audiences. It includes 50+ recipes (entrees, side dishes, appetizers, soups, breads and desserts) along with healthy eating tips, cooking terms and healthier ingredient substitutions. Recipes are coded to indicate “quick to make”, “low- or reduced-fat recipes”, “contains a whole grain”, “handle carefully for food safety”, and “provides at least one serving of a fruit or vegetable”. Nutritional analysis includes calories, fat, and number of fruit & vegetable servings. Yield and serving size is provided for all recipes. | | Funding Source: | University of Massachussetts Extension Nutrition Education, Food Stamp Nutrition Education Program |
| Developer: | University of Massachusetts Extension | | Phone: | 413-545-6546 | | Mail: | lthompso@umext.umass.edu | | Length: | 59 pages | | Use Restrictions: | May copy for educational purposes. | | Reviewers Comments: | A small but thorough recipe booklet that could be used with a variety of audiences. Primarily contains main dish/entrees and side dishes/vegetables/salads with about 8 desserts and limited breads and soups. Layout and design is clear black and white print, an easy to follow recipe format, and consistent-style line images/graphics. Symbol coding of recipes is visually clear and easy to understand. Recipes are compatible with the 2005 Dietary Guidelines; emphasizing whole grains, lower fat, and increased fruits and vegetable intake. Recipe ingredients are appropriate for a limited-resource audience. Each recipe provides basic nutrition information including calories, fat, fiber. Serving size and yield are consistently provided and instructions appear complete. Added tips on each recipe provide healthy menu ideas or serving suggestions and accompaniments, and note the healthy features of the recipe such as “’Better Nachos’ are lower in fat then chips.” Recipes are presented alphabetically rather than by category.
Note: Tofu recipe on page 16 does not specify which type of tofu to use.
Update: Currently only the Spanish version of this cookbook is available to be ordered. The Spanish version will be offered until out of stock, after this the cookbook will no longer be available. |
| Contact the Distributor: | | Distributor: | UMASS Outreach Bookstore | | Mail: | 101 University Drive, Ste A4
Amherst, MA 01002-2385 | | Phone: | (413) 545-5537 | | Fax: | (413) 545-5174 | | E-mail: | books@umext.umass.edu | | Ordering: | http://umassextensionbookstore.com/catalog/ | | Order URL: | Web Address | | Cost: | 4.00 per cookbook | | Avail. in Qty: | Yes | | Bulkrate: | Call for more information. |
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