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Bowes and Church's Food Values of Portions Commonly Used

Bowes and Church's Food Values of Portions Commonly Used

9780781781343
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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 Nineteenth Edition, this bestseller continues to supply authoritative data on the nutritional value of foods in a form for quick and easy reference. The books main table reflects the current food supply—listing more than 6,300 common foods—and contains data on the nutritional content of foods, organized by food groups.
Product Details
LWW
43540
9780781781343
9780781781343

Data sheet

Publication date
2009
Issue number
19
Cover
soft binded
Pages count
480
Dimensions (mm)
213 x 276
Weight (g)
1179

  • Dedication

    Preface to the First Edition

    Preface to the Nineteenth Edition

    Features of the Nineteenth Edition

    Dietary Reference Intakes (DRIs)

    Macronutrients:: Recommended Dietary Allowances (RDAs), Adequate Intakes (AIs), and Estimated Average Requirements (EARs)

    Amino Acids:: Recommended Dietary Allowances (RDAs), Adequate Intakes (AIs), and Estimated Average Requirements (EARs)

    Vitamins:: Recommended Dietary Allowances (RDAs) and Adequate Intakes (AIs)

    Vitamins:: Estimated Average Requirements (EARs)

    Vitamins:: Tolerable Upper Intake Levels (ULs)

    Elements:: Recommended Dietary Allowances (RDAs) and Adequate Intakes (AIs)

    Elements:: Estimates Average Requirements (EARs)

    Elements:: Tolerable Upper Intake Levels (ULs)

    Electrolytes and Water:: Adequate Intakes (AIs) and Tolerable Upper Intake Levels (ULs)

    Estimated Energy Requirements (EERs) for Men and Women 30 Years of Age

    Acceptable Macronutrient Distribution Ranges

    Daily Values (DVs) 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 DATABASE FOR THE COMPOSITION OF FOODS

    1. Beverages

    2. Candy

    3. Cereals and Grains, Cooked

    4. Cereals, Ready-To-Eat

    5. Cheese, Cheese Products, and Cheese Substitutes

    6. Creams and Creamers (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, Meals, and Grain Fractions

    14. Fruit and Vegetable Juices and Juice Drinks

    15. Fruits

    16. Grain- and Vegetable-Based Snack Foods

    17. Grain Products

    18. Infant, Junior, and Toddler Foods

    19. Meats

    20. Meats, Luncheon and Snack

    21. Meat Substitutes, Tofu, and Related 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

    SUPPLEMENTARY DATABASES FOR THE COMPOSITION OF FOODS

    Alcohol, Ethyl (Ethanol)

    Amines:: Histamine / Serotonin / Tryptamine / Tyramine

    Amino Acids

    Caffeine and Theobromine

    Carotenoids:: Alpha-Carotene, Beta-Carotene, Beta-Cryptoxanthin, Lutein and Zeaxanthin, and Lycopene / Zeaxanthin

    Coenzyme Q (Ubiquinone)

    Dietary Fiber Components:: Lignin and Pectin

    Fatty Acids:: Omega-3 Fatty Acids / Trans Fatty Acids

    Flavonoids:: Anthocyanins / Flavan-3-ols:: Catechins / Flavan-3-ols:: Theaflavins and Thearubigins / Flavones (Apigenin and Luteolin) / Flavonols / Flavanones / Proanthocyanidins (polymers of flavan-3-ols) / Isoflavones (Daidzein, Genistein, and Glycitein) / Coumesterol, Formononetin, and Biochanin A

    Glutathione

    Gluten

    Minerals:: Fluoride / Iodine / Molybdenum

    Plant Acids:: Oxalic Acid / Phytic Acid / Salicylic Acid

    Plant Sterols:: Phytosterols / Beta-Sitosterol, Stigmasterol, and Campesterol

    Index of Food Names

    Abbreviated Table of Contents

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