Read to get your beach bod

The Ides of March has passed and the eyes of summer are fast approaching. Along with the increasing number of political ads on the tube is a slew of pitches from weight loss programs. We all want to look better at the beach, the pool or the wedding this summer, and standing-room-only at Weight Watchers meetings proves it. To that end, three books now on the shelves aim to help us fit better eating into our crazed lifestyles.

"Eat This Not That" by David Zinczenko, editor in chief of Men's Health magazine, with Matt Goulding, the magazine's food and nutrition editor, has gotten so much play you may think it's all hype. But this book reflects the reality of how we eat as a nation and goes beyond the obvious. First Zinczenko visits the fast food and causal dining establishments that have become essential to our day-to-day life. And while I'm thrilled to know that a Big Mac, which I always thought was a heart attack waiting to happen, is better for you than a Whopper, I'm not certain I'd be eating either if I were watching my calories, fats and sodium.

Nonetheless, this book is full of great tips and tricks. I found it interesting to learn that you eat 28 percent less at a buffet if you stack and keep your used dishes on the table, or that noodle dishes in Asian restaurants are not great options because of the copious amounts of oil used to keep the strands from sticking together.

One of the real keys to using this book is the chapter on menu decoding. It tells you which key words and phrases indicate calories that could wreak havoc on your efforts. His walk through the holidays and trips to the ballpark, or even how to work the vending machine, could help us all. Supermarket shopping lists, cocktails, and what foods to eat when we are stressed, bored, or lonely, even how to help your kids, are addressed in a non-preachy way that gives the reader information and choices. The book fits easily into a purse or backpack for quick reference. Here's a scholarly book on food that doesn't read or act like one.

Reading food labels is an important part of our food choices, but do we really understand them? "Eating Between the Lines" by award-winning writer Kimberly Lord Stewart is a well-written exploration of the myriad labels on food today. Here, in clear and readable language, are explanations of seemingly simple terms such as "free-range organic," "natural," "grass-fed," "additive-free" and even "fresh." Because having any of these labels attached to our food means the cash register rings more money, I want to know if I'm getting what I think I've paid for.

Stewart touches on all the food groups and includes terms we've heard for years such as "select," "choice" and "prime." How about "low-fat" and "heart-healthy" -- are they really what they seem to indicate? What is the government's role in all of this? Stewart also includes suggestions for foods we need to eat more of. Don't think that this is a "sticks-and-twigs" book for overly cautious eaters. It's simply a great guide to making good choices with knowledge.

"Shortcuts, 130 Almost From Scratch Recipes from Weight Watchers International" takes pages from two popular Food Network faces -- Rachael Ray and Sandra Lee. All the recipes take 30 minutes or less to prepare and most use some convenience products to cut down on the sweat of putting an entree on the table. The recipes are not boring, but a collage of many cultures as well as humble comfort food. Each recipe includes a tip to help speed things along, a substitute or another twist on the recipe to help your kitchen moments. Plenty of the recipes are kid friendly as well.

By the way, this is not just for Weight Watchers folks (although it has the information that a member needs), but a well-rounded cookbook that is simple to use and tasty to eat from.

I believe time and knowledge are the two of the most significant factors fueling our overweight culture. These three books address those factors in very different but enjoyable ways. I'm in this pickle just like so many of you, and they have helped me.

Recipes

Wasabi Salmon Cakes