Low-Fat Cooking

Aimed at teens, this introduction to good nutrition begins by explaining the many drawbacks to poor eating choices (could contribute to high blood pressure, heart disease, diabetes, and certain kinds of cancers), the differences between saturated and unsaturated fats, and why there is good and bad cholesterol, before sharing some ideas for low fat cooking. Suggested low-fat dishes include blueberry muffins, pasta, tuna fish spread, and stir-fried vegetables (recipes are included in the plastic sleeve). The production values are competent, but low budget, and the information is sound. Still, at $49.95 this is a bit pricey for an introduction to the subject. The 8-Week Cholesterol Cure (reviewed in our November 1988 issue) covers much of the same material more extensively, though the intended audience is older. Middle schools and high schools with large health collections may want to consider if they don't already have similar fare. (R. Pitman)