The Oxymoron Cookbook: Heathly Choices for Those Who Don't Cook, Can't Cook and Don't Want to Cook
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The Oxymoron Cookbook - Quentin L. Green, M.D.
Books
PART I
Who Does the Cooking?
Be a Label Reader
Nutritional Facts
The Four Basic Food Groups
Serving Size and Calories
One Day’s Healthy Eating Without Cooking
Vegetarians
WHO DOES THE COOKING?
Believe it or not, a large percentage of the United States population doesn’t cook. Today, over 75% of meals in the U.S. are not eaten at home.
In the traditional family unit, cooking has usually been performed by the woman. She was involved in the homemaker routines of family care and meal preparation. Grandmothers in the farming communities of the 1920s and 1930s spent much of each day in the kitchen. After breakfast, it was farmhouse chores – then back to prepare the noon meal, and later the evening meal. Today, with both family members as breadwinners, little time remains for the more detailed culinary arts.
Changes occur constantly throughout the entire world, with the U.S. being the greatest leader of change during the past two centuries. America’s cooking lifestyle went hand-in-hand with ongoing changes from rural to urban living.
Many methods of food preparation are available for non-cookers including:
Restaurants and cafeterias
Supermarkets and deli
Fast foods – both drive-through and sit-down types
Processed and commercially prepared foods
Canned foods and beverages
Packaged foods
Frozen dinners
Microwave oven
Refrigeration
Blenders, juicers and processors
Foods prepared for the homeless
Meals delivered to the elderly and home-bound
In-home deliveries – pizza, Chinese, etc.
Latchkey children – both parents working
Nursing homes and senior centers
Food banks and soup kitchens
School cafeterias
Food vehicles
So, who traditionally cooks or prepares meals today?
The head of the household functioning as the family cook.
Gourmet chefs.
Single women and men; widows and widowers; those separated and divorced.
A fast food format, the Automat: preceded today’s vending machines. It presented itself in New York during the 1920s. Food was viewed in a glass compartment. Customers obtained the selected product by inserting coins into a slot. Servers on the other side then replaced the purchased food items for the next customer. That was the start of fast food.
BE A LABEL READER
Read the Nutrition Facts
on food labels. Each label tells a story.
Nutrition Facts are present on all cans, containers, boxed products and packaged foods.
Be aware of the ingredients listed below the nutrition labels. The largest added ingredient is listed first. The others are listed in decreasing