Bowes & Church's Food Values of Portions Commonly Used

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Lippincott Williams & Wilkins, 2005 - Medical - 452 pages
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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.

  

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Contents

Section 1
4
Section 2
8
Section 3
10
Section 4
26
Section 5
43
Section 6
47
Section 7
48
Section 8
50
Section 22
136
Section 23
138
Section 24
140
Section 25
148
Section 26
156
Section 27
185
Section 28
194
Section 29
205

Section 9
58
Section 10
64
Section 11
69
Section 12
70
Section 13
78
Section 14
81
Section 15
83
Section 16
96
Section 17
102
Section 18
103
Section 19
106
Section 20
112
Section 21
121
Section 30
210
Section 31
225
Section 32
227
Section 33
235
Section 34
236
Section 35
240
Section 36
259
Section 37
345
Section 38
346
Section 39
374
Section 40
403
Copyright

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