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From The CriticsReviewer: Neva L Crogan, PhD, APRN, BC (University of Arizona College of Nursing)
Description: This is the seventeenth edition of a reference food composition database that was first published in 1937.
Purpose: The purpose is to supply authoritative data on the nutritional values of foods in a form for quick and easy reference. This is a practical, easy-to-use reference book.
Audience: This reference book will assist dietitians and nutritionists in providing dietary information to clients. The information may also be of use to research nutritionists, students of nutrition and dietetics, and individuals who are on special diets or who want to know more about the composition of foods.
Features: This book consists of two-color tables and illustrations. The main table provides values for 30 nutrients in about 8,100 foods. It also includes sections on food name synonyms and cross-references, abbreviations and symbols, and special dietary products. Materials in the back of the book include a bibliography of 167 papers and books published between 1992 and 1997, and an index.
Assessment: This book is a good clinical reference for the student, practitioner, or researcher. It is a clear, easy-to-use, reference book that enables healthcare professionals to access dietary nutrient data efficiently. Dietary information is constantly changing, and thus, this seventeenth edition provides updated data to assist the practitioner in providing dietary information to patients and clients.