Effect of Preparation Time on the Minimum‐Cost Diet

Leung, PingSun; Miklius, Walter; Wanitprapha, Kulavit; Quinn, Lynne A.

doi:10.1111/j.1745-6606.1997.tb00388.x

Cited by 3 publications

(1 citation statement)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…1 A majority of US mothers are now employed outside the home. 4 Studies show that time is a factor in cooking nutritious low-cost meals 5 and individuals who value nutrition will allocate the time needed to prepare a meal. 3 The balance between nutrition and preparation time is important in busy households.…”

mentioning

confidence: 99%

Are 30-Minute Cooking Shows on the Food Network an Option for Dietitians to Recommend During Counseling?

Silva

Bonaventura

Byrnes

et al. 2010

Topics in Clinical Nutrition

View full text Add to dashboard Cite

The purpose of this project was to determine whether 2 Food Network shows, Semi-Homemade Cooking with Sandra Lee and 30-Minute Meals with Rachael Ray, provide healthful recipes that can be created in 30 minutes. The recipe content (n = 204) was coded into 2 recipe categories, entrée and side dish, and then coded into meat, fish and legumes, fruits/vegetables, and grains. A Healthy Recipe Index was designed to score the recipes. A score of 10 was considered healthful. The scores ranged from −6.7 to 22. Semi-Homemade Cooking had a mean score of 3, and 30-Minute Meals with Rachael Ray had a mean score of 4. On average, all recipes were less than healthful. For a 2300-calorie-per-day diet, recipes, on average, provided excess amounts of saturated fat, sodium, and energy. The recipes on these shows can be revised with modifications to provide a healthier alternative. Thus, the Food Network could be a tool for dietitians to use to demonstrate recipe adaptation when counseling patients.

show abstract

mentioning

confidence: 99%