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[Domestic poultry].

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Animals↗
PubMed1985

Promoting dietary change: demonstrating reduction of dietary fat.

This short demonstration accomplishes several goals. People see where fat comes from and learn amounts needed to be removed. They practice substituting complex carbohydrate foods for fat. Most important, they learn that changing is not an "all-or-nothing" proposition. They can reduce dietary fat and still eat many of their favorite foods. This demonstration is a useful tool for nutrition educators who want to promote dietary change.

Dietary Fats↗
PubMed1979

Are low-cholesterol diets expensive?

To serve as the basis of cost comparison, USDA "moderate-cost" and "thrifty" menus for one week were modified to meet guidelines for a cholesterol-lowering diet. Prices of individual items on the menus at both cost levels were obtained from two supermarkets and averaged. Items on the moderate-cost, cholesterol-lowering diet were $1.37 less than the USDA menus. At the low-cost level, the modified menus cost 22 cents more. In neither case was the difference significant by the t-test.

Adult↗
PubMed1979

Cholesterol Index of foods. Teaching tool for fat-modified diets.

The Cholesterol Index of foods expresses the relative effect of individual portions of foods on the serum cholesterol of an average individual. It is calculated from food cholesterol content and fatty acid composition. The total Cholesterol Index for the day has a value of 100 for a 2,400-kcal, prudent diet and a value of slightly above 200 for an equicaloric average American diet. The Cholesterol Index for a recipe prepared at home is the sum of the Index values for its ingredients. The Index can be adapted to individual dietary prescriptions fo patients with hyperlipidemia. After publication of Cholesterol Index tables, the Index could be used by dietitians or by individuals who wish to alter their present food pattern to a more prudent diet.

Adult↗
PubMed1979

Buying and food preparation patterns of ghetto blacks and Hispanics in Brooklyn.

Differences in food buying and food preparation practices of blacks and Hispanics in the Bedford-Stuyvesant section of Brooklyn, New York, are analyzed. There were significant variations related to ethnicity, but few differences resulting from the mothers' age and education. The two groups appeared to have many compatible practices which could be improved by the same educational programs, if they were taught in both English and Spanish.

Adolescent↗