Bowes and Church's Food Values of Portions Commonly Used / Edition 17

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Overview

This classic guide to nutrition is now electronic! Updated from the Eighteenth Edition, the CD-ROM continues to supply authoritative data on the nutritional value of foods in a table format for quick and easy reference. The CD-ROM's main table reflects the current food supply -- listing more than 8,000 common foods -- and contains data on the nutritional content of foods, organized by food groups, which include fruits and vegetables, cereals and grains, fats and sugars, meats and proteins, and dairy. Supplementary tables define the content of lesser-known foods and a bibliography of sources for current food composition (food analyzed for content) data is provided.

The book contains predominantly black-and-white illustrations, with some two-color illustrations.

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Editorial Reviews

Doody's Review Service
Reviewer: 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.
Neva L. Crogan
This is the seventeenth edition of a reference food composition database that was first published in 1937. 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. 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. 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. 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.

4 Stars! from Doody
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Product Details

  • ISBN-13: 9780397554355
  • Publisher: Lippincott Williams & Wilkins
  • Publication date: 10/28/1997
  • Series: Bowes and Church's Food Values of Portions Series
  • Format: Spiral Bound
  • Edition description: Older Edition
  • Edition number: 17
  • Pages: 481
  • Product dimensions: 9.37 (w) x 10.97 (h) x 1.19 (d)

Table of Contents

Front Material
Main Table
Supplementary Tables
Data Sources
Back Material
Cautionary Notes
Recommended Dietary Allowances, Revised 1989
Estimated Safe and Adequate Daily Dietary
Intakes of Selected Vitamins and Minerals,
Estimated Sodium, Chloride, and Potassium
Minimum Requirements of Healthy Persons,
Amino Acid Requirement Estimates, 1989
Median Heights and Weights and Recommended
Energy Intakes,
Weight for Height of Adults in the United States, Daily Values (DV) for Nutrition Labeling
USDA DHHS Dietary Guidelines for Americans, 1995
USDA Food Guide Pyramid
Abbreviations, Symbols, and Reference Codes
Conversion Tables
NUTRIENT CONTENT OF FOODS
1 Beverages
2 Candy & Gum
3 Cereals, Cooked
4 Cereals, Ready-To-Eat
5 Cheese & Cheese Products
6 Chips, Pretzels, Popcorn, & Other Snack Foods
7 Creams & Cream Substitutes
8 Desserts
9 Eggs, Egg Dishes, & Egg Substitutes
10 Entrees & Meals
11 Fast Foods
12 Fats, Oils, & Shortenings
13 Fish, Shellfish, & Crustacea
14 Fruit & Vegetable Juices
15 Fruits
16 Grain Fractions
17 Grain Products
18 Infant Formulas
19 Infant, Junior, & Toddler Foods
20 Meat Analogue Products
21 Meats
22 Meats, Luncheon
23 Milk, Milk Beverages, Milk Mixes, & Yogurt
24 Nuts, Nut Products, & Seeds
25 Poultry
26 Salad Dressings
27 Sauces, Condiments, & Gravies
28 Soups
29 Special Dietary Products
30 Spices, Herbs, & Flavorings
31 Spreads
32 Sugars, Syrups, & Other Sweeteners
33 Vegetables, Vegetable Products, &
Vegetable Salads
34 Miscellaneous
SUPPLEMENTARY TABLES
Alcohol (Ethanol) Content of Alcoholic Beverages
Amino Acids
Caffeine
Calories & Carbohydrates in Chewing
Gum, Mints, Candies, & Medications
Gluten
Iodine
Pectin
Phytosterol
Purines
Salicylates
Selenium
Sugars
Theobromine
Vitamin D
Vitamin E
Vitamin E as Alpha-Tocopherol
Vitamin K
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