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    The Oxymoron Cookbook: Heathly Choices for Those Who Don't Cook, Can't Cook and Don't Want to Cook
    The Oxymoron Cookbook: Heathly Choices for Those Who Don't Cook, Can't Cook and Don't Want to Cook
    The Oxymoron Cookbook: Heathly Choices for Those Who Don't Cook, Can't Cook and Don't Want to Cook
    Ebook98 pages46 minutes

    The Oxymoron Cookbook: Heathly Choices for Those Who Don't Cook, Can't Cook and Don't Want to Cook

    By Quentin L. Green, M.D.

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    About this ebook

    Quentin Green currently practices gynecology, nutrition and weight control in Orlando, FL. He received his medical degree from Baylor University College of Medicine in Houston, TX. After an internship, Green obtained a surgical residency at Jefferson Davis and Veteran’s Administration Hospital in Houston. He had the good fortune of working under the guidance of doctors Michael DeBakey and Denton Cooley, who pioneered in the field of vascular and cardiac surgery. Since he had been an enlisted man in the Navy, his surgical residency was interrupted when called back into service during the Korean conflict as a U.S. Navy flight surgeon. He was discharged a Lieutenant Commander in 1954. After discharge, he obtained a temporary obstetric and gynecology residency at Queen of Angels Hospital in Los Angeles followed by a three-year residency at Charity Hospital in New Orleans. Dr. Green married and both decided on Orlando. Dr. Green and his wife have six children.
    LanguageEnglish
    PublisherBookBaby
    Release dateMar 1, 2013
    ISBN9781939472045
    The Oxymoron Cookbook: Heathly Choices for Those Who Don't Cook, Can't Cook and Don't Want to Cook

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      Book preview

      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

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