Bowes and Church's Food Values of Portions Commonly Used / Edition 19

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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 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.
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Product Details

  • ISBN-13: 9780781781343
  • Publisher: Lww
  • Publication date: 8/1/2009
  • Format: Spiral Bound
  • Edition description: Nineteenth
  • Edition number: 19
  • Pages: 480
  • Sales rank: 253,885
  • Product dimensions: 8.90 (w) x 10.80 (h) x 1.10 (d)

Table of Contents

Dedication

Preface to the First Edition

Preface to the Nineteenth Edition

Features of the Nineteenth Edition

Dietary Reference Intakes (DRIs)

Macronutrients: Recommended Dietary Allowances (RDAs), Adequate Intakes (AIs), and Estimated Average Requirements (EARs)

Amino Acids: Recommended Dietary Allowances (RDAs), Adequate Intakes (AIs), and Estimated Average Requirements (EARs)

Vitamins: Recommended Dietary Allowances (RDAs) and Adequate Intakes (AIs)

Vitamins: Estimated Average Requirements (EARs)

Vitamins: Tolerable Upper Intake Levels (ULs)

Elements: Recommended Dietary Allowances (RDAs) and Adequate Intakes (AIs)

Elements: Estimates Average Requirements (EARs)

Elements: Tolerable Upper Intake Levels (ULs)

Electrolytes and Water: Adequate Intakes (AIs) and Tolerable Upper Intake Levels (ULs)

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

Acceptable Macronutrient Distribution Ranges

Daily Values (DVs) 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 DATABASE FOR THE COMPOSITION OF FOODS

1. Beverages

2. Candy

3. Cereals and Grains, Cooked

4. Cereals, Ready-To-Eat

5. Cheese, Cheese Products, and Cheese Substitutes

6. Creams and Creamers (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, Meals, and Grain Fractions

14. Fruit and Vegetable Juices and Juice Drinks

15. Fruits

16. Grain- and Vegetable-Based Snack Foods

17. Grain Products

18. Infant, Junior, and Toddler Foods

19. Meats

20. Meats, Luncheon and Snack

21. Meat Substitutes, Tofu, and Related 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

SUPPLEMENTARY DATABASES FOR THE COMPOSITION OF FOODS

Alcohol, Ethyl (Ethanol)

Amines: Histamine / Serotonin / Tryptamine / Tyramine

Amino Acids

Caffeine and Theobromine

Carotenoids: Alpha-Carotene, Beta-Carotene, Beta-Cryptoxanthin, Lutein and Zeaxanthin, and Lycopene / Zeaxanthin

Coenzyme Q (Ubiquinone)

Dietary Fiber Components: Lignin and Pectin

Fatty Acids: Omega-3 Fatty Acids / Trans Fatty Acids

Flavonoids: Anthocyanins / Flavan-3-ols: Catechins / Flavan-3-ols: Theaflavins and Thearubigins / Flavones (Apigenin and Luteolin) / Flavonols / Flavanones / Proanthocyanidins (polymers of flavan-3-ols) / Isoflavones (Daidzein, Genistein, and Glycitein) / Coumesterol, Formononetin, and Biochanin A

Glutathione

Gluten

Minerals: Fluoride / Iodine / Molybdenum

Plant Acids: Oxalic Acid / Phytic Acid / Salicylic Acid

Plant Sterols: Phytosterols / Beta-Sitosterol, Stigmasterol, and Campesterol

Index of Food Names

Abbreviated Table of Contents

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