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Opis
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
Ingredients32. 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