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Bowes And Church's Food Values of Portions Commonly Used
Jean A.T. Pennington PhD, RD
Retired; formerly Research Nutritionist/Nutrition Education Coordinator, National Institutes of Health, U.S. Public Health Service Commissioned Corps, National Institute of Diabetes and Digestive and Kidney Diseases, Division of Nutrition Research Coordination, Bethesda, MD


Publisher: Lippincott Williams & Wilkins
Bowes And Church's Food Values of Portions Commonly UsedConsumer Health

This classic guide to nutrition has helped put the "balance" in balanced diets since 1937! Now completely updated for the Nineteenth Edition, this bestseller continues to supply authoritative data on the nutritional value of foods in a form for quick and easy reference. The book's main table reflects the current food supply—listing more than 6,300 common foods—and contains data on the nutritional content of foods, organized by food groups.
--NEW! For-sale CD version of database due out 1/30/2010 (see separate TW)
--NEW! Main table now includes separate values for Total Sugars vs. Added Sugars
--NEW! Additional Supplementary Databases:
-- Caffeine and Theobromine
-- Coenzyme Q
-- Fluoride
-- Total Antioxidant Capacity
--This text undergoes a rigorous process for update and revision. The authors research and update food data from multiple primary sources (USDA, retail food chains, etc.) and also solicit input via a third-party accuracy review. Unlike many of the openly accessible Web-based food data sources, the data is current and validated.
--Also provided are food component definitions; abbreviations and symbols used in the text; reference codes that identify the data sources used in this edition; conversion tables for measures of heat, weight, and volume; and a table of gram-ounce equivalents
--Back material includes the scientific names for plants and animals, food name synonyms and cross-references, a bibliography of publications on the composition of foods, and an index.
--Brand names and the general foods that typify today's eating habits are covered.
--Nutrient values included in the main and supplementary tables have been obtained directly from the USDA Database for Standard Reference, food companies, food company websites, and scientific literature.
--The front material provides information on standards for the dietary intake of food components in the United States. The standards for macronutrients, vitamins, minerals, and energy are those established by the Food and Nutrition Board of the National Academy (Dietary Reference Intakes).
--The latest information on fiber and monounsaturated fat content is addressed.
--The list of food name synonyms and cross-reference is included to assist users in locating foods with various names (including regional names) or various arrangements of the same name (e.g., lima beans vs. beans, lima vs. butterbeans).
--The main food table in this database, entitled Nutrient Content of Foods, provides values for 31 nutrients in approximately 6,300 foods. The foods are grouped into 32 sections on the basis of food type with considerations for common usage.
--The main table includes information on calorie content, weight of serving, water, protein, fat, cholesterol, carbohydrate, dietary fiber, other macro food components, major vitamins and minerals, and total and added sugar.
--The supplementary tables define the content of lesser-known food components that occur only in certain foods or for which there was not sufficient data to warrant a listing in the main table. The foods in the supplementary tables are generally listed by the major food groupings used for the Updated DRI (Dietary Reference Intake) values.

Table of Contents
Electronic Media Bowes And Church's Food Values of Portions Commonly Used Spiralbound, 19th Edition

$91.00  
Format Online
Medium Electronic Hardware
ISBN 9781496303738
Copyright Year 2014
Edition 19
Length 480 Pages


Edition: 19
ISBN/ISSN: 9781496303738
Product Format: VST PDF
Trim Size: 8.375 x 10.875
Pages: 480
Pub Date: July 30, 2014
Weight: 0

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