Bowes & Church's Food Values of Portions Commonly Used PDF Download
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Author: Judith Spungen
Publisher: Lippincott Williams & Wilkins
ISBN: 9780781744294
Category : Medical
Languages : en
Pages : 504
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Book Description
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.
Author: Judith Spungen
Publisher: Lippincott Williams & Wilkins
ISBN: 9780781744294
Category : Medical
Languages : en
Pages : 504
Get Book Here
Book Description
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.
Author: Jean A. T. Pennington, Ph.D.
Publisher:
ISBN: 9780781782890
Category : Medical
Languages : en
Pages :
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Book Description
Package consists of the printed book and CD-ROM version of Bowes and Church's Food Values of Portions Commonly Used, Nineteenth Edition.
Author: Anna De Planter Bowes
Publisher: HarperCollins Publishers
ISBN: 9780062731562
Category : Health & Fitness
Languages : en
Pages : 356
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Book Description
Author: Bernice Kunerth Watt
Publisher: Courier Corporation
ISBN: 9780486213422
Category : Health & Fitness
Languages : en
Pages : 292
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Book Description
Provides a comprehensive and detailed source of food nutrition information
Author: Anna De Planter Bowes
Publisher: Lippincott Williams & Wilkins
ISBN: 9780397554355
Category : Health & Fitness
Languages : en
Pages : 518
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Book Description
Gives ready reference on nutritional values of foods.
Author: Jean A. Thompson Pennington
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 425
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Book Description
Author: Anna De Planter Bowes
Publisher: HarperCollins Publishers
ISBN:
Category : Health & Fitness
Languages : en
Pages : 296
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Book Description
Abstract: A reference text for health care professionals presents tables listing the nutrient contents of foods by portion size, organized by food class. Supplementary tables describe the contents of individual nutrients, in various foods, organized by nutrient (e.g., fiber, caffeine, choline, sacharine, selenium, amino acids). Latest RDA's are listed. The principal nutrient content tables list reported food contents including fast foods for calories, moisture, fat, protein, carbohydrates, fiber, cholesterol, saturated and polyunsaturated fatty acids, vitamins A, B1, B2 B6, B12, C, niacin, folic and pantothenic acids, and 9 minerals (Na, K, Ca, Mg, Mn, Zn, Fe, Cu, and P). The nutrient data compilation offered by this text is claimed to be the most comprehensive one available. Guidelines for using the nutrient content tables are included. (wz).
Author: Carolyn D. Berdanier
Publisher: CRC Press
ISBN: 1420008897
Category : Medical
Languages : en
Pages : 1294
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Book Description
Significantly revised and updated, this second edition of the bestselling Handbook of Nutrition and Food welcomes contributions from several new authors, including Elaine B. Feldman and Johanna Dwyer, notable leaders in nutritional science. Retaining the high level of scientific research, accessible language, and attention to detail of the original
Author: Corinne T. Netzer
Publisher: Dell
ISBN: 9780440212713
Category : Health & Fitness
Languages : en
Pages : 690
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Book Description
Whether you are counting your calories, carbs, or fat grams, watching your cholesterol intake or boosting fiber, The Complete Book of Food Counts is the ultimate one-volume reference, providing the latest, most accurate information on the largest possible variety of foods. You can depend on the accuracy and inclusiveness of this bestselling resource to provide all the essential counts for generic and brand-name foods, fresh, frozen, and fast-food items--even gourmet and health foods. The Complete Book of Food Counts is completely revised and updated for the sixth edition, containing thousands of new listings--including a variety of ethnic foods. You'll find: • Calorie counts • Carbohydrate grams • Cholesterol milligrams • Sodium milligrams • Protein grams • Fat grams • Fiber grams PLUS • A conversion table for weight and capacity measures • Alphabetized listing for easy reference • And much, much more From A to Z, all the nutritional information you need is here--whether you are navigating the supermarket aisles or poring over recipes in your kitchen. It's the ultimate gift for yourself and your family--the gift of knowledge, of choice, of good health!
Author: Connie M. Weaver
Publisher: Springer Science & Business Media
ISBN: 1592599613
Category : Science
Languages : en
Pages : 442
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Book Description
The Nutrition and Health Series of books have had great success because each volume has the consistent overriding mission of providing health professionals with texts that are essential because each includes (1) a synthesis of the state of the science; (2) timely, in-depth reviews by the leading researchers in their respective fields; (3) extensive, - to-date fully annotated reference lists; (4) a detailed index; (5) relevant tables and figures; (6) identification of paradigm shifts and the consequences; (7) virtually no overlap of information between chapters, but targeted, interchapter referrals; (8) suggestions of areas for future research; and (9) balanced, data-driven answers to patient/health prof- sionals’ questions that are based on the totality of evidence rather than the findings of any single study. The series volumes are not the outcome of a symposium. Rather, each editor has the potential to examine a chosen area with a broad perspective, both in subject matter as well as in the choice of chapter authors. The international perspective, especially with regard to public health initiatives, is emphasized where appropriate. The editors, whose trainings are both research- and practice-oriented, have the opportunity to develop a primary objective for their book; define the scope and focus, and then invite the leading authorities from around the world to be part of their initiative. The authors are encouraged to provide an overview of the field, discuss their own research, and relate the research findings to potential human health consequences.
