Lynch - The right bite: smart food choices for eating on the go
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- Book:The right bite: smart food choices for eating on the go
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for Eating on the Go
In loving memory of my mother Terry, an inspirational cook and a great believer in the importance of good food.
The Right Bite
Jackie Lynch
First published in the UK and USA in 2016 by
Nourish, an imprint of Watkins Media Limited
19 Cecil Court
London WC2N 4EZ
Copyright Watkins Media Limited 2016
Text copyright Jackie Lynch 2016
The right of Jackie Lynch to be identified as the Author of this text has been asserted in accordance with the Copyright, Designs and Patents Act of 1988.
All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without permission in writing from the publisher, except by a reviewer who may quote brief passages in a review.
Managing Editor: Rebecca Woods
Project Editor: Elinor Brett
Editor: Dawn Bates
Design Managers: Georgina Hewitt and Viki Ottewill
Production: Uzma Taj
A CIP record for this book is available from the British Library
ISBN: 978-1-84899-730-1
10 9 8 7 6 5 4 3 2 1
Typeset in Archer and Gravur Condensed
Colour reproduction by XY Digital
Printed in China
Publishers note:
The information in this book is not intended as a substitute for professional medical advice and treatment. If you are pregnant or are suffering from any medical conditions or health problems, it is recommended that you consult a medical professional before following any of the advice or practice suggested in this book. Watkins Media Limited, or any other persons who have been involved in working on this publication, cannot accept responsibility for any injuries or damage incurred as a result of following the information contained in this book.
nourishbooks.com
The Right Bite is your solution to those difficult moments when youre faced with temptation and wondering what to eat or drink. Most of us have a fairly clear idea of what healthy eating is all about, and its not difficult to stick to a few key healthy principles when youre cooking at home and in control of the ingredients and the portion size. When youre out and about its another story.
No one wants to be a party pooper, whatever the occasion whether its a quick coffee with friends, a celebration in a bar or a family picnic or barbecue. The challenge is how to join in and treat yourself without ruining the efforts that you make the rest of the time to keep things fairly healthy.
This is where The Right Bite can help by offering a specific solution to your dining dilemmas. Each chapter guides you through everyday social contexts, identifying the potential pitfalls of some choices and highlighting the advantages of others, making it both simple and clear how to identify The Right Bite in any given situation.
Each of the chapters starts with an overview and then has features on individual foods. These features introduce the food, highlight the health pros and cons of that food, and include a series of information boxes. You can read all the features and become more informed quickly or you can save time by going straight to the food thats most relevant to you.
This section offers a clear breakdown of how carbohydrate (including fibre, starch and sugar), protein and fats work in the body and explores current thinking on their impact on health. You might like to check back to this section, from time to time, to get some more detail on the nutrients discussed in each chapter.
At the start of each chapter there is a nutritional overview that draws out some of the key themes of the chapter, so you know what to expect. From there, the chapter contains a series of sections, made up of an introductory text to the food and different information boxes The Right Bite, Nutrition Numbers and two fact boxes to help you navigate your way through the material.
If youre in a hurry, then just skip straight to this box in each food feature, as it offers a speedy solution. It will tell you all you need to know about the best thing to pick in that context, so that you can happily tuck into your muffin, cake, burger or other snack, confident in the knowledge that youre managing to limit the potential damage.
For those who enjoy detail, theres plenty of opportunity to delve down into the nutritional information in the Nutrition Numbers box. This provides a breakdown of the principal and most relevant nutrients in the specific foods, displayed in grams, which allow for greater accuracy than imperial measurements. Where a nutrient is absent, it does not mean that it doesnt feature in the food, simply that the featured nutrients are either present in far greater quantity or are especially relevant to a particular health benefit or health risk. Where it refers to manufactured or pre-prepared foods, the values are based on an average from popular outlets or brands across a number of international regions, so that the information is as relevant as possible to you, wherever youre reading.
Fact boxes are dotted throughout each chapter and aim to provide some extra nuggets of relevant and interesting information. Read them, store them away to share with friends or simply skip over them, as you choose.
In this section, carbohydrate, fat and protein are all broken down into their component parts with an accessible explanation of each one, to help support the information that features in each chapter.
Carbohydrate is the principal source of energy in most parts of the world where the human diet is built around cereal-based food, such as rice, bread or pasta, and starchy vegetables, such as potatoes. Carbohydrate is mostly derived from plant sources and is made up of sugar, starch and fibre.
Refined carbohydrate is when the nutritious whole grain of a plant has been stripped away, removing most of the fibre, along with any vitamins and minerals, leaving only the digestible starch and sugar. White bread, white rice and white pasta are everyday examples of refined carbohydrate. A simple carbohydrate is made up of only one or two units of sugar; they are very rapidly digested and provide a quick burst of energy. Typical sources include fruit, jams and honey. A complex carbohydrate is made up of a number of sugar molecules and they contain fibre, which makes them more satisfying. Vegetables, pulses and wholegrain foods are all sources of complex carbohydrate.
Starch is made up of a number of glucose molecules and provides roughly the same level of energy as sugar, once its been broken down by the body. Its important to take this into account when assessing the potential impact of a dish on your waistline and especially when youre reading a food label.
A typical carbohydrate section of a label may look like this:
Total carbohydrate | 30g |
Of which sugars | 11g |
Fibre | 2g |
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