Author: Woot-tsuen Wu Leung
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 170
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Book Description
Abstract: Data on 719 commonly used local and imported foods in Latin America were collected and standardized for use by nutrition workers in evaluating dietary habits, promoting consumption of indigenous foods, and facilitating agricultural planning. Printed in English, the tables provide access by scientific and popular Spanish and English names. Food composition is provided for energy, moisture, protein, fat, carbohydrate, fiber, ash, 3 minerals and 5 vitamins. Conversion lists provide local weight units of 19 countries, and metric and avoirdupois equivalents. (cj).
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 145
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Book Description
Author: Woot-tsuen Wu Leung
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 176
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Book Description
Abstract: Data on 719 commonly used local and imported foods in Latin America were collected and standardized for use by nutrition workers in evaluating dietary habits, promoting consumption of indigenous foods, and facilitating agricultural planning. Printed in English, the tables provide access by scientific and popular Spanish and English names. Food composition is provided for energy, moisture, protein, fat, carbohydrate, fiber, ash, 3 minerals and 5 vitamins. Conversion lists provide local weight units of 19 countries, and metric and avoirdupois equivalents. (cj).
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 145
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Book Description
Author: United States. Nutrition Program
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 326
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Book Description
Author: Food and Agriculture Organization of the United Nations. Food Policy and Nutrition Division
Publisher: Food & Agriculture Org.
ISBN: 9789251012772
Category : Social Science
Languages : en
Pages : 280
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Book Description
Abstract: Data are presented in 3 major food composition tables for the nutrient content of foods consumed in the Near East, including the amount of the various nutrients in 100 g of the edible portion of the food and the amount in the edible portion of 100 g of the food as purchased. The 3 major tables provide food composition data for: the proximate composition, mineral and vitamin content of the foods; the amino acid content; and the fatty acid content. The foods are organized under each of these tables into 14 food classes (e.g., cereals and grain products, sturdy roots and tubers, nuts and seeds, vegetables, fruits, meat and poultry, eggs, etc.). Five appendices (e.g., factors used to calculate food nutrient contents, common names of foods, scientific names of plants and fish) and 3 bibliographies (data sources for food composition tables, scientific nomenclature of plants and fish, descriptions of selected processed foods) are included. (wz).
Author:
Publisher: Food & Agriculture Org.
ISBN: 9789252001591
Category : Technology & Engineering
Languages : en
Pages : 388
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Book Description
Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 188
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Book Description
Author: United States. Interdepartmental Committee on Nutrition for National Defense
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 145
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Book Description
Author: R. A. McCance
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
