USDA.gov
FSNC Masthead
 HomeAbout SNAPSNAP-Ed TalkDatabasesHelpContact Us
 Search FSNC
   
Search all USDA
advanced search
search tips
browse by subject
recipes
National SNAP-Ed
resource library
state gates
photo gallery
professional developement
 
You are here: Home / Resource Library / Resource Finder / Resource Details
About the Food and Nutrition Information Center
 

Back to Search Results | New Search | Bookmark and Share
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
Details
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.

Availability
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.

Share your comments:
Comments on this resource are encouraged within the bounds of respectful civil discourse. Questionable language, personal attacks, off-topic comments, and gratuitous links will either be edited or deleted. Comments are moderated and will not appear on the Resource Finder Database until they have been approved.

Name: (Optional)

Comments:

May we use your comments on our website?:
     Yes: No:

In order to help us reduce spam, please type the two words you see below into the box and then click on the Submit Comments button. If you need help, click on the question mark button below.

             

Back to Search Results | New Search

Last Modified:   
SNAP-EdC Home | NAL Home | USDA | Food and Nutrition Service | SNAP Home | Web Policies and Links | Site Map
FOIA | Accessibility Statement | Privacy Policy | Non-Discrimination Statement | Information Quality | USA.gov | White House