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A food scientist, Traisman was the director of food research at Kraft Foods, where he helped develop new food products such as individually wrapped cheese slices, instant pudding and Cheez Whiz. He's probably better known for walking into a McDonald's restaurant and asking a man who was sweeping up if he could see the manager about buying a franchise. The sweeper turned out to be McDonald's founder Ray Kroc, who promptly sold him one. Traisman eventually owned five outlets, and helped to solve a problem for the chain: how to freeze french fries. (Potatoes don't freeze well when raw; Traisman developed a method to partially cook them and then freeze them for best results.) But Traisman probably should be known for another innovation: he allowed women to work in his restaurants. At the time, that was against McDonald's rules. "It almost caused him to lose the franchise," said his wife, Dorothy Traisman. "It was quite innovative." He died June 5 from a heart attack at 91. From This is True for 3 June 2007 Suggestions for further reading:
 By: Wendy Chant List Price: $16.95 Amazon Price: $11.62 Editorial Review: LOSE UP TO 25 POUNDS IN 8 WEEKS AND KEEP IT OFF! The human body evolved to resist starvation by holding on to fat. No wonder it's so difficult to lose weight! Now a revolutionary lifestyle plan finally cracks the code for efficient fat loss. Developed by leading nutrition specialist Wendy Chant, the plan is scientifically designed to help you "outsmart" your body's natural cycles for storing and burning calories. Crack the Fat Loss Code teaches you how to boost your metabolism through "macro-patterning"--a simple routine of alternating carb-up, carb-down, and baseline days. There are even built-in cheat days, so you can enjoy the foods you love. Once you get your eating habits on schedule, you'll find that you can lose weight . . . for good. In just eight short weeks, you'll be able to: REPROGRAM YOUR BODY--to burn the fat and keep it off. FEEL HEALTHY, NOT HUNGRY--with limitless food options. CONQUER THAT DIET PLATEAU--once and for all. "Crack the Fat-Loss Code brings you the most sensible solution to permanent weight management I have seen."  By: Lisa Lillien List Price: $17.95 Amazon Price: $10.77 Editorial Review: Do you want to eat burgers, chocolate cake, frozen margaritas, fudge, and French fries—and still fit into your pants? Is life not worth living without brownies and onion rings? Do you want a surefire way to tame your cravings? From breakfast ideas and chopped salads to guilt-free junk food and cocktails, Hungry Girl recipes taste great but are low in fat and calories. Check it out! • Eggs Bene-Chick: 183 calories And when you’re not in your kitchen, check out HG’s 10 mini survival guides, plus tips ’n tricks that’ll help you make smarter food choices anywhere, anytime! Hit the Kitchen with Hungry Girl Just because you're watching your waistline doesn't mean you need to go hungry. Recipes from Hungry Girl--like the Fiber-Fried Chicken Strips featured below--feed your every craving without piling on the calories. What's more, Lisa Lillien's lighthearted love for food and fun shines through in every recipe, making it easy to follow her healthy example and even come up with your own simple calorie-saving shortcuts.
 By: David ZinczenkoMatt Goulding List Price: $19.95 Amazon Price: $11.97 Editorial Review: Eat what you want, when you want--and watch the pounds disappear! Americans spend more than $400 billion a year eating out, and behind each burger, turkey sandwich, and ice cream sundae is a simple decision that could help you control your weight—and your life. The problem is, restaurant chains and food producers aren't interested in helping you make healthy choices. In fact, they invest $30 billion a year on advertising, much of it aimed at confusing eaters and disguising the fat and calorie counts of their products. All of that has changed with EAT THIS, NOT THAT!. This book puts the entire food industry under the spotlight, and arms you with the savvy tricks and insider information it takes to eat well no matter where you are. With EAT THIS, NOT THAT! you're the expert in every eating situation, from the frozen food aisle to your favorite fast food joint to your local sports bar. You control your food universe—and lose the pounds you want--because, unlike every other customer, you'll know the smart choices to make—instantly! EAT THIS, NOT THAT! is jam-packed with secrets the restaurant industry doesn't want you to know. For example: • Burger King doesn't want you to know that a BK Big Fish® Sandwich and fries have a whopping 1000 calories—nearly half your daily caloric intake! (Fish is usually healthy, but not this kind. Find out why with this book.) • Pizza Hut doesn't want you to know that a standard pizza in Italy contains 500 to 800 calories, but the same meal at Pizza Hut can top 2,100 calories! (You'd need to ride a stationary bike for more than three hours to burn off this mistake. Instead, eat all the pizza you want by making smart choices. EAT THIS, NOT THAT! shows you how.) • Macaroni Grill doesn't want you to know that a single serving of their Grilled Teriyaki Salmon has more than three times your daily allowance of sodium! (Cut your risk of high blood pressure by making smart choices at the same restaurant. You'll find them inside.) If only you knew the industry secrets, you could eat at any of your favorite restaurants—or chow down on everything from the company vending machine to your kids’ Halloween buckets—and know that every decision you made was smart, healthy, and the best possible choice for you. For example, did you know: • At McDonald’s, an Egg McMuffin® is actually a healthy choice, with just 300 calories. (The Hotcakes pack more than double that amount!) • At Krispy Kreme, all you need to do is order the Very Berry Chiller instead of the Mocha Dream Chiller, and you'll save 500 calories! (Do that once a week and you'll drop more than 7 pounds this year—without trying!) • At Chipotle, you can cut 570 calories out of your Chicken Burrito just by ordering it as a bowl (without the tortilla) and asking them to hold the rice. (Same great taste, but with 94 fewer carb grams!) • Choosing a cinnamon roll at Au Bon Pain over Cinnabon will save you 463 calories and 20 grams of fat! • In the freezer section of your local supermarket, a turkey pot pie from Swanson’s has 610 fewer calories than a turkey pot pie from Pepperidge Farms. • In the produce aisle, you'll get twice the vitamin C—and nine times as much vitamin A—simply by picking red bell peppers over green ones. (Who said eating healthy was difficult?) And that’s why EAT THIS, NOT THAT! is going to change everything. It’s time to level the playing field. We're all tired of sneaky calories adding to our waistlines, and having to starve ourselves or spend hours on the treadmill trying to burn off the damage. Now—for the first time—you're in charge. With this simple illustrated guide to thousands of foods--along with the nutrition secrets that lead to fast and permanent weight loss--you'll make the smartest choice every time!  By: Allan Borushek List Price: $7.99 Amazon Price: $7.99 Editorial Review: SMALL PAPERBACK SOFTCOVER VERSION. 2008 VERSION. MADE BY CALORIE KING. Review the most scientifically reliable, user friendly I have come across in my 15 years of being a Dietitian . --Gail Strong, M.S., R.D. US Naval Hospital --This text refers to an out of print or unavailable edition of this title. Product Description The average reader is either trying to lose weight, eat healthier, or reduce health risks such as diabetes, heart disease and certain types of cancer. This reliable, conveniently-sized, portable book provides a quick way to check the calories, carbohydrates and fat content of food and drinks. From the Publisher This book has stood the test of time. For the past 15 years, consumers, health and fitness professionals, universities, government agencies have found this book to be the definitive resource of food counts. Each year a new edition is published to reflect food trends. --This text refers to an out of print or unavailable edition of this title. About the Author Allan Borushek is a dietitian and biochemist with over 25 years of experience in clinical dietetics, community health education, and lecturing. He has formal university degrees in biochemistry and clinical nutrition and dietetics. Allan is the founder and president of Family Health Publications, a California corporation. His special interests include: the prevention and treatment of obesity, heart disease, diabetes senior health and anti-aging nutraceuticals, vitamins, minerals, anti-oxidants sports nutrition community health and nutrition education He and his team of dietitians methodically research new food products to ensure that the Calorie King book of food counts is the most reliable and current book for patient education, research, --This text refers to an out of print or unavailable edition of this title.  By: Eric Schlosser List Price: $14.95 Amazon Price: $10.17 Editorial Review: On any given day, one out of four Americans opts for a quick and cheap meal at a fast-food restaurant, without giving either its speed or its thriftiness a second thought. Fast food is so ubiquitous that it now seems as American, and harmless, as apple pie. But the industry's drive for consolidation, homogenization, and speed has radically transformed America's diet, landscape, economy, and workforce, often in insidiously destructive ways. Eric Schlosser, an award-winning journalist, opens his ambitious and ultimately devastating exposé with an introduction to the iconoclasts and high school dropouts, such as Harlan Sanders and the McDonald brothers, who first applied the principles of a factory assembly line to a commercial kitchen. Quickly, however, he moves behind the counter with the overworked and underpaid teenage workers, onto the factory farms where the potatoes and beef are grown, and into the slaughterhouses run by giant meatpacking corporations. Schlosser wants you to know why those French fries taste so good (with a visit to the world's largest flavor company) and "what really lurks between those sesame-seed buns." Eater beware: forget your concerns about cholesterol, there is--literally--feces in your meat. Schlosser's investigation reaches its frightening peak in the meatpacking plants as he reveals the almost complete lack of federal oversight of a seemingly lawless industry. His searing portrayal of the industry is disturbingly similar to Upton Sinclair's The Jungle, written in 1906: nightmare working conditions, union busting, and unsanitary practices that introduce E. coli and other pathogens into restaurants, public schools, and homes. Almost as disturbing is his description of how the industry "both feeds and feeds off the young," insinuating itself into all aspects of children's lives, even the pages of their school books, while leaving them prone to obesity and disease. Fortunately, Schlosser offers some eminently practical remedies. "Eating in the United States should no longer be a form of high-risk behavior," he writes. Where to begin? Ask yourself, is the true cost of having it "your way" really worth it? --Lesley Reed Fast food has hastened the malling of our landscape, widened the chasm between rich and poor, fueled an epidemic of obesity, and propelled American cultural imperialism abroad. That's a lengthy list of charges, but Eric Schlosser makes them stick with an artful mix of first-rate reportage, wry wit, and careful reasoning. Schlosser's myth-shattering survey stretches from California's subdivisions, where the business was born, to the industrial corridor along the New Jersey Turnpike, where many of fast food's flavors are concocted. Along the way, he unearths a trove of fascinating, unsettling truths -- from the unholy alliance between fast food and Hollywood to the seismic changes the industry has wrought in food production, popular culture, and even real estate. |
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