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Healthier Eating Tips

Do you often find yourself eating on the run? Sometimes it's hard to eat healthy when you need convenience.  Here is a chart that should make eating healthy and quick a little easier.         

COOKING TERMS USED IN RESTAURANT MENUS

High Fat

Low Fat

Fried

Steamed

Buttered

Poached

Sautéed (in butter or oil)

Broiled (w/o butter)

Creamed

Roasted

Au gratin

Baked

Scalloped

Stir-fried

Marinated in oil

Grilled

Braised

In its own juice

Breaded

Garden fresh

Basted

 

Casserole

 

 

IDENTIFYING LOW-FAT, HIGH-FIBER MENU SELECTIONS

Choose Less Often

Choose More Often

Chinese

Sweet-and-sour pork; egg rolls; deep-fried items; fried rice; egg foo yong; Peking duck.

Stir-fried dishes (veg, chicken, or seafood); bean curd with mixed vegetables; chop suey; moo goo gai pan; plain rice

Indian

Dishes made with coconut milk and ghee (clarified butter); pooris and parathas (fried breads).

Dal (legume dish); vegetable curries; pilafs; tandoori chicken or fish; chapatis (baked breads); raita (cucumber and yogurt).

Japanese

Tempura, tonkatsu, torikatsu, and katsudon (deep-fried dishes).

Chicken or fish teriyaki; tofu dishes; sashimi; sushi; "yaki-mono' (means broiled); broth-based soups; udon (noodles); Japanese casseroles (nabe-mono); noodles used in soups (nenrui).

Middle Eastern and Greek

Kibbeh (lamb and butter); lamb; baklava; dishes made with phyllo dough; spanakopita; tyropita; falafel.

Shish kabob; couscous; pilaf; tabbouleh; tzatziki; plaki; pita bread; Greek salad; dolma; imam bamaldi; bulgur.

Italian

Veal scallopini or parmigiana; pesto sauce; cream sauces; meatballs, lasagna; antipasto salads.

Pasta with the following sauces; red or white clam, marinara, or wine-based; chicken cacciatore; minestrone; Italian Ices.

French

French onion soup; hollandaise, bearnaise, and bechamel sauces; au gratin and creamed dishes; ris de veau, boudin; foie gras; quiches; cassoulet; fondue; duck a l orange; tripe a la mode.

Steamed mussels; salad, wine sauces; bouillabaisse; poached fish and fish in papillote; coq au vin; poulet aux fines herbes.

Mexican

Beef and cheese chimachangas; tacos; tostadas; guacamole; refried beans made with lard; sour cream; flour tortillas; chips.

Ceviche; seafood or chicken burritos; cabbage salad; salsa; rice; corn tortillas, fajitas.

Vegetarian

Cheese dishes; omelets; dairy products; nuts and seeds; deep-fried foods.

Steamed or stir-fried vegetables; salads; yogurt dishes; bean dishes; pita sandwiches; vegetable soups; tofu dishes; fruit.

Cajun and Creole

Deep-fried dishes; sausage; dirty rice; etouffee.

Fish; shrimp creole; seafood jambalaya.

BEST BETS IN THE FAST-FOOD LANE

Breakfast Tips

  • Choose pancakes instead of breakfast sandwiches such as egg,cheese, or sausage biscuits.

  • Avoid croissants and biscuits. They are high in fat. English muffins or bagels are a better choice. Order them dry. Ask for butter, margarine, or cream cheese on the side so that you can limit the amount you use.

Lunch and Dinner Tips

  • Avoid deep-fried chicken and fish. They are often higher in fat than beef because the batter coating absorbs large amounts of oil. Choose grilled types instead.

  • Order sandwiches without mayonnaise or sauces that are high in fat.

  • Choose small, plain burgers and sandwiches. Ask for condiments such as lettuce, tomato, onion, pickles, catsup, and mustard.

  • Order pizza with vegetable topping instead of sausage, pepperoni, ham, bacon, olives, or extra cheese. These are high in fat.

  • Fill a baked potato with low-fat items from the salad bar.

  • Order low-fat milk, juice, iced tea, or diet soda instead of a milkshake. Milkshakes are very high in fat (8 to 15 grams).

  • Bring fresh fruit from home to round out a fast-food meal.

Also see Tips on how to  pack a healthy Brown Bag Lunch

For additional healthy eating ideas and recipes follow the link to the Southeastern Michigan Dietetic Association web site.

 

 

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