From Publishers Weekly Healthy dining at a fast-food restaurant may seem to be a contradiction in terms， but as the authors of this information-packed book attest， it can be done. Fritschner and Jacobson， executive director of the Center For Science in the Public Interest， here review 17 of the top fast-food chains， including MacDonald's， Domino's Pizza and Dunkin' Donuts. While not exactly encouraging fast-food consumption， they see it as a necessary evil for busy families and provide a thorough introduction to its nutritive potential. Then come charts covering the menus for each chain and breaking down items into caloric， protein， cholesterol and fat components. The authors also offer a fascinating glimpse into the evolution of the chains and an assessment of how they solicit your dollars. For example， many are now responding to their customers' desire for healthier food by improving the contents of their traditional burger-fries-soda staples. The data here makes it easier to steer all concerned to the most wholesome items on the menu whenever you roll up to the order window. Copyright 1992 Reed Business Information， Inc. From Library Journal Jacobson， executive director of the Center for Science in the Public Interest， and author of Salt: the brand name guide to sodium content ( LJ 2/15/84)， has been campaigning for the labeling of fast food. He introduces a "Gloom Rating"a nutritional rating system he applies to the selections offered at chains such as Arby's， McDonald's， Dairy Queen， Taco Bell， and Wendy's. A brief history and profile of the many franchises prefaces each chart comparing nutritional value and ingredients: calories; fat， sodium， and sugar content; vitamins， minerals， and chemical additives. Libraries that serve patrons in communities that have any of these chains will want to have this book available. Mary Ann Wasick， West Allis P.L.， Wis.Copyright 1986 Reed Business Information， Inc. --This text refers to an out of print or unavailable edition of this title. See all Editorial Reviews