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Clement, Diane and Doug Clement.

Vancouver, Sunflower Publications, c1986. 148pp. paper, spiral bound, $14.95. ISBN 0-920120-01-6. Distributed by Raincoast Books. CIP

Grades 11 and up
Reviewed by Elizabeth Locked

Volume 15 Number 2
1987 March

Diane Clement is a former sprinter on the Canadian Olympic Team (1956) and is still active in sports. She has written two best-selling cookbooks in which the dishes are rich, tasty, and good to look at, Her third cookbook features recipes that are tasty, delicious to look at and to eat, and follow the recommendations of the Human Nutrition Centre and the McGovern Committee dietary goals.

In this book. Dr. Doug Clement, who represented Canada at the 1952 and 1956 Olympics and who is active in the field of sports medicine, has contributed information on a healthier lifestyle for the average North American. Clement advises that the nation would be fitter if they ate 30 per cent fat, 12 per cent protein and 58 percent carbohydrate. He also discusses the benefits of exercise in promoting good health.

Sixteen menus that follow the recommended dietary guidelines are featured. For each menu there is an analysis giving calories per serving, along with protein, fat, carbohydrate, sodium, and cholesterol. The menus are exciting and feature a wide range of fruits and vegetables, meats, and fish. Each menu is illustrated by a colour photo that shows the food exotically presented on beautiful china-ware with exquisite table accessories.

The recipes are fairly complicated with a large number of ingredients. In her introduction, Diane Clement talks about star foods of the 80s. Some of these foods are hard to get in ordinary supermarkets. This book would be useful in schools where nutrition and lifestyle form an important part of the home studies program. It is not a book for beginning cooks.

Elizabeth Locked, Niagara Falls, Ont.
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