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Bowes and Church's Food Values of Portions Commonly Used
Bowes and Church's Food Values of Portions Commonly Used

Bowes and Church's Food Values of Portions Commonly Used

9780781744294
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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.

Product Details
LWW
39054
9780781744294
9780781744294

Data sheet

Publication date
2004
Issue number
18
Cover
paperback
Pages count
496
Dimensions (mm)
216 x 279
Weight (g)
1057

  • Dietary Reference Intakes (DRIs)

    • Recommended Intakes for Macronutrients
    • Recommended Intakes for Amino Acids
    • Recommended Intakes for Vitamins
    • Recommended Intakes for Elements
    • Tolerable Upper Intakes for Vitamins
    • Tolerable Upper Intakes for Elements

    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

    Reference Codes

    Heat, Weight, and Volume Conversions

    Gram-Ounce Equivalents

    Main Table for the Nutrient Content of Foods

    1. Beverages
    2. Candy
    3. Cereals and Grains, Cooked
    4. Cereals, Ready-To-Eat
    5. Cheese and Cheese Products
    6. Creams and 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 and Grain Fractions
    14. Fruit and Vegetable Juices and Juice Drinks
    15. Fruits
    16. Grain-Based Snack Foods
    17. Grain Products
    18. Infant, Junior, and Toddler Foods
    19. Meats
    20. Meats, Luncheon and Snack
    21. Meat Substitutes and 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

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Bowes and Church's Food Values of Portions Commonly Used
Bowes and Church's Food Values of Portions Commonly Used
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