The Best from the Family Heart Kitchens
Subtitle: a guide to low-fat, low-salt cookery
By: developed under the direction of Sonja L. Connor and William E. Connor.
Contributors: Connor, William E., 1921-; Oregon Health Sciences University. Family Heart Study.
Publisher: Family Heart Study, Section of Clinical Nutrition and Lipid Metabolism, Department of Medicine and the Clinical Research Center, Oregon Health Sciences University
Published: 1981
Place of publication: Portland, Or
Language: eng
Number of pages: 152
Subjects: Cookery.; Cholesterol, Dietary.; Dietary Carbohydrates -- administration & dosage.; Diet, Sodium-Restricted.; Dietary Fats -- administration & dosage.; Dietary Fiber -- administration & dosage.
Notes: " ... recipes in this book have been specifically designed to meet the goals of the alternative diet ... foods which are low in cholesterol, fat, and saturated fat, reduced in salt and sugar and contain more fiber. Their use would promote health and the prevention of all of the many diseases of overconsumption."--Intro.

Includes index.