Bowes and Church's Food Values of Portions Commonly Used / Edition 18

Bowes and Church's Food Values of Portions Commonly Used / Edition 18

by Jean A. T. Pennington, Judith S. Spungen, Judith Spungen Douglass
     
 

This classic guide to nutrition has helped put the “balance” in balanced diets since 1937! Now completely updated for the Eighteenth 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

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Overview

This classic guide to nutrition has helped put the “balance” in balanced diets since 1937! Now completely updated for the Eighteenth 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 8,500 common foods—and contains data on the nutritional content of foods, organized by food groups. Supplementary tables define the content of lesser known foods. Each food entry is thoroughly evaluated to include calorie content, weight, water, protein, fat, cholesterol, carbohydrate, dietary fiber and major vitamins and minerals.

Product Details

ISBN-13:
9780781744294
Publisher:
Lippincott Williams & Wilkins
Publication date:
03/01/2004
Series:
Bowes and Church's Food Values of Portions Commonly Used Series
Edition description:
Eighteenth Edition
Pages:
496
Product dimensions:
8.50(w) x 11.00(h) x (d)

Related Subjects

Table of Contents

Dietary Reference Intakes (DRIs)

  • Recommended Intakes for Macronutrients
  • Recommended Intakes for Amino Acids
  • Recommended Intakes for Vitamins
  • Recommended Intakes for Elements
  • Tolerable Upper Intakes for Vitamins
  • Tolerable Upper Intakes for Elements

Estimated Energy Requirements (EERs) for Men and Women 30 Years of Age

Acceptable Macronutrient Distribution Ranges

Daily Values (DV) for Nutrition Labeling

Food Component Definitions

Amino Acids and Pathways of Utilization

Abbreviations and Symbols

Reference Codes

Heat, Weight, and Volume Conversions

Gram-Ounce Equivalents

Main Table for the Nutrient Content of Foods

  1. Beverages
  2. Candy
  3. Cereals and Grains, Cooked
  4. Cereals, Ready-To-Eat
  5. Cheese and Cheese Products
  6. Creams and Cream Substitutes
  7. Desserts
  8. Eggs, Egg Dishes, and Egg Substitutes
  9. Entrees and Meals
  10. Fast Foods and Restaurant Foods
  11. Fats, Oils, Shortenings, and Spreads
  12. Fish and Seafood
  13. Flour and Grain Fractions
  14. Fruit and Vegetable Juices and Juice Drinks
  15. Fruits
  16. Grain-Based Snack Foods
  17. Grain Products
  18. Infant, Junior, and Toddler Foods
  19. Meats
  20. Meats, Luncheon and Snack
  21. Meat Substitutes and Soy Products
  22. Milks, Milk Beverages, and Yogurt
  23. Nuts and Seeds
  24. Poultry
  25. Salad Dressings
  26. Sauces, Gravies, and Condiments
  27. Soups
  28. Spices, Herbs, and Flavorings
  29. Sugars, Syrups, and Other Sweeteners
  30. Vegetables and Vegetable Dishes
  31. Miscellaneous Food Ingredients
  32. Special Dietary Foods

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