The Fast-Food Guide: What's Good, What's Bad, and How to Tell the Difference

By Michael F. Jacobson

Book Overview

Taking Sides volumes present current controversial issues in a debate-style format designed to stimulate student interest and develop critical thinking skills. Each issue is thoughtfully framed with Learning Outcomes, an Issue Summary, an Introduction, and an Exploring the Issue section featuring Critical Thinking and Reflection, Is There Common Ground?, and Additional Resources . Taking Sides readers also offer a Topic Guide and an annotated listing of Internet References for further consideration of the issues. An online Instructor's Resource Guide with testing material is available for each volume. Using Taking Sides in the Classroom is also an excellent instructor resource. Visit www.mhhe.com/takingsides for more details. This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0894803514
• ISBN13: 9780894803512
• Release Date: January 1986
• Publisher: Workman Pub Co
• Length: 225 Pages
• Weight: 0.63 lbs.

Customer Reviews

Encouraging, Depressing, Interesting!

I have one of the first editions of this book from 1986. The fast food industry had come under fire from numerous consumer groups and health organizations and was changing over to "healthier" alternatives in food choices as well as preparation. I remember McD's using animal fat to fry french fries. Death and heart disease never tasted so good.This book is interesting because you can compare what the nutritional info for your...

useful, but could be outdated

Although the authors tend to have a low opinion of high protein/low carbohydrate diets, which seem to be proving themselves over and over again (and work for me very well) the book is still quite useful in finding out the number of grams of protein, carbohydrates, and fat that are contained in several of the most popular fast foods that we eat. The book is arranged in alphabetical order so it is easy to locate the restaurant...