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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. Brand names and the general foods that typify today’s eating habits are covered; the latest information on fiber and monounsaturated fat content is addressed; and a bibliography of sources for current food composition data is provided.
The book contains predominantly black-and-white illustrations, with some two-color illustrations.
Dietary Reference Intakes (DRIs)
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
Heat, Weight, and Volume Conversions
Main Table for the Nutrient Content of Foods