Fat reduction and weight loss dishes and drinks

Author: Cai Ming
Publisher:
Publish Date: 2005-01-01
Features: Eating and drinking are important aspects affecting people's physical health and also significant indicators reflecting the quality of life. In the diverse market of food, how consumers choose food ingredients based on different conditions and how to scientifically combine foods according to their own needs to create delicious dishes and snacks is the main content introduced in this book. The author has collected and organized 76 types of foods that aid in weight loss and cholesterol reduction, and combined them into 954 dishes, including cold dishes, hot dishes, soups, and snacks, integrating nutrition, taste, disease prevention, and fitness into daily diets. Each dish is described separately under headings such as "Ingredients and Preparation" and "Usage and Effects," with rich content, convenient ingredients, and varying levels of complexity for personal choice. Using traditional Chinese dietary therapy methods to enhance physical fitness has a positive effect on health preservation and disease resistance. This book is suitable for patients with hyperlipidemia, fatty liver, and simple obesity, and can also serve as a reference book for family diets. Additionally, it can be used by hospital nutrition diet management personnel, canteen chefs, restaurant and hotel chefs, as well as food processing technicians.
Eating and drinking are important aspects affecting people's physical health and also significant indicators reflecting the quality of life. In the diverse market of food, how consumers choose food ingredients based on different conditions and how to scientifically combine foods according to their own needs to create delicious dishes and snacks is the main content introduced in this book. The author has collected and organized 76 types of foods that aid in weight loss and cholesterol reduction, and combined them into 954 dishes, including cold dishes, hot dishes, soups, and snacks, integrating nutrition, taste, disease prevention, and fitness into daily diets. Each dish is described separately under headings such as "Ingredients and Preparation" and "Usage and Effects," with rich content, convenient ingredients, and varying levels of complexity for personal choice. Using traditional Chinese dietary therapy methods to enhance physical fitness has a positive effect on health preservation and disease resistance. This book is suitable for patients with hyperlipidemia, fatty liver, and simple obesity, and can also serve as a reference book for family diets. Additionally, it can be used by hospital nutrition diet management personnel, canteen chefs, restaurant and hotel chefs, as well as food processing technicians.