Introduction. Part I: Understanding the Carbohydrate Controversy. Chapter 1: Mapping Out Low-Carb Dieting. Chapter 2: The Great Debate: Carbs versus Fat. Chapter 3: All Carbs Are Not Created Equal: Looking at the Differences. Chapter 4: Determining Whether Low-Carb Eating Is Right for You. Part II: Steering Yourself Back to Whole Foods. Chapter 5: Taking a Joyride: Falling in Love with Whole Foods. Chapter 6: Navigating Your Way through the Starchy Carbs. Chapter 7: Shifting into Dairy Foods. Chapter 8: Fueling Up with Fats: Good Fats, Bad Fats. Part III: Shopping, Cooking, and Dining Out. Chapter 9: Navigating the Supermarket. Chapter 10: Planning Menus and Meals. Chapter 11: Savory Beginnings and Sweet Endings: Choosing the Best Recipes. Chapter 12: Entrees and Side Dishes. Chapter 13: Eating Out without Apologies. Part IV: Recognizing Factors Other Than Food. Chapter 14: Taking Supplements When Food May Not Be Enough. Chapter 15: Setting a Fitness Goal. Part V: Sticking to the Plan. Chapter 16: Psyching Yourself Up. Chapter 17: Setting Yourself Up to Succeed. Chapter 18: Falling Off the Wagon and Getting On Again. Part VI: The Part of Tens. Chapter 19: Ten Benefits of Low-Carb Dieting. Chapter 20: Ten Frequently Asked Questions about Low-Carb Dieting. Chapter 21: Ten Sources of Help on the Web. Part VII: Appendixes. Appendix A: The Body Mass Index. Appendix B: The Glycemic Index and Glycemic Load of Foods. Appendix C: Sample Grocery List. Appendix D: Dietary Reference Intakes. Appendix E: Metric Conversion Guide. Index.
Katherine B. Chauncey, PhD, a registered dietician, is an Associate Professor and Director of Nutrition at the Texas Tech Medical Center's Center for Integrative and Nutritional Medicine.
??a plain English guide explaining the latest research?tasty tips and recipes for ensuring success..? (Northern Echo, 25th May 2004) ??help is at hand ?has plenty of information?.? (Colchester Evening Gazette, 3rd May 2004)